Impact of freeze-thaw process on meat quality genetic improvement

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The global value of pork exports has increased by 29.9% since 2015 and reached US$32.9 billion in 2019.

Without freezing the meat, such results will not be achieved, because this is the only way for prolonging the shelf-life and ensuring meat safety during the transport.Consumers commonly freeze meat after purchasing it to manage household meat supply.Therefore, it is very important to understand the potential changes that freezing and thawing have on pork quality.

Traditionally, the quality of meat is determined by comparing the difference in flavor when cooked fresh and after thawing. Genesus has gone further: since 1998 they have been collecting fresh and frozen-thawed pork quality measurements (pH, Minolta L* (lightness) and drip loss) and using the data in pig breeding programs. Important is that samples obtained from commercial pig carcasses are tested fresh and frozen.This means that the company is focused on the quality of meat for the end consumer.Long researches have proven that although the fresh and thawed pork quality differs (the latter has lower pH, Minolta L*), there is a close link between the two.This means that by selecting the quality characteristics of fresh meat, you can ensure the high quality of the product obtained after its thawing.This is a priority of the modern market, because it stimulates the consumer to give preference to this type of meat. This means it is the competitive advantage of Genesus pork.

Yevgen Shatokhin, Genesus Official Representative in Ukraine and Kazakhstan:

+380 (50) 444 2633
shatokhinyevgen@gmail.com
www.genesus.com

 

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