-Conformation-It is desirable to have carcass that is well developed in the more valuable meat area such as the ham and the loin.
-Lean Content – the amount of lean meat is a very important quality factor also.
-Fattiness – to much fat in pork is generally not valued. Fat thickness can be measured in selecting animals for breeding.
-Color and Texture – very pale watery meat is undesirable. This can occur and is associated
with a condition known as pale soft exudation which result from a genetic cause or poor pre-slaughter handling.
-Flavor and Odour – off-flavor and odours can arise from feeding high fish-meal diets or rancid
fats.
jim items answered the question on October 30, 2018 at 09:57
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