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| A Review of Recent Progress in Understanding the Effects of Pre-Slaughter Handling, Slaughter and Processing on Water-Holding Capacity of Chilled Pork |
| LI Xiaomin, LI Qi, SUN Yuli, TAN Xinyue, WANG Qing, ZHANG Zhongxin, ZHANG Xiaolin |
| 1.Beijing Key Laboratory of Nutrition and Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China; 2.Beijing Engineering Research Center of Livestock Products Quality and Safety Source Control, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China |
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Abstract As an important factor affecting the product quality, the water-holding capacity of chilled pork is of great economic significance to the enterprises. There are many factors known to affect the water-holding capacity of chilled pork. This paper summarizes the factors in pig feed nutrition, pre-slaughter management, slaughter and post-slaughter chilling reported to affect the water-holding capacity of pork in order to provide a theoretical basis for improving the water-holding capacity of chilled pork, optimizing the pork production process, controlling the critical points and manufacturing quality pork products.
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2021, Vol. 35 
