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| Recent Advances in the Research on Pork Flavor Compounds |
| CUI Yiyan, MA Xianyong* |
| Guangdong Public Laboratory of Animal Breeding and Nutrition, Guangdong Key Laboratory of Livestock and Poultry Breeding and Nutrition Research, The Key Laboratory of Animal Nutrition and Feed Science (South China) of Ministry of Agriculture, State Key Laboratory of Livestock and Poultry Breeding, Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China |
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Abstract Nowadays, China’s pig industry highly pursues high meat yield and meat production efficiency. The application of rapid fattening technology has greatly improved pork production efficiency but at the same time has resulted in a decline in pork quality and flavor deterioration. This paper summarizes the flavor precursors and characteristic flavor compounds in pork, reaction pathways for flavor formation and the factors that affect pork flavor with the aim to provide a theoretical basis for the production of high quality pork.
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