关键词: 猪肉, 肉质, 代谢机理

Abstract: The chemical compositions and nutrient metabolism are the biochemical basis for the development of pork quality traits. Pork color is dependent upon the oxidation reduction status and the amount of oxygen bound. Pork tenderness is related to working condition of myofibrils, the content and constitutes of connective tissue, intramuscular fat content and protein-breaking enzymes. Pork flavor is associated with flavoring substances and intramuscular lipids in the meat. Boar taint originates from androstenone and skatole. Pork color, flavor and tenderness are all influenced by pork water-holding capacity, which is affected by muscle pH and lipid oxidation. All the above aspects have been reviewed in this article.

Key words: PORK, MEAT QUALITY, METABOLIC MECHANISM