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| An Investigation into Differences in Quality Characteristics of Fresh Pork on the Market |
| HUANG Cai-xia，LANG Yu-miao，LIU Xuan，WANG Yu-lu，LI Hai-peng，
ZHANG Song-shan，SUN Bao-zhong，LU Ling |
| Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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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.
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2012, Vol. 26 
