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Meat is one of the most nutritional foods in the human diet thus, clear parameters of pork meat quality are necessary for the consumer to be able to evaluate the quality of the product at the point of purchase. Meat quality depends on several factors, including animal nutrition, environmental conditions, genetics and sex of the animal, production system, pre-slaughter management and slaughter procedure, as well as post-mortem glycolysis, which may influence the physical characteristics of the meat.