Abstract：In order to provide references for reasonable consumption and the formulation of relevant standards, the differences
in the freshness, water-holding capacity (WHC), color and tenderness of commercial fresh pork were investigated among
different packaging types, different certification grades and different pig breeds. The results showed that: (1) segmented
packaged pork was inferior in freshness but superior in water content, WHC, and tenderness to non-segmented packed pork; (2)
Compared with green pork and organic pork, non-certified pork had higher drip loss rate, poorer tenderness and higher
unqualified rate of water content; and (3) Better meat quality characteristics such as higher WHC, brighter red color and tender
texture were observed for native pigs than hybrid pigs.
2012, Vol. 26 
