Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries

Towards a 'One quality' approach of pork: A perspective on the challenges and opportunities in the context of the farm-to-fork continuum - Invited review

A substantial amount of research on pork production and consumption highlights an interplay between the intrinsic qualities that are inherent to the product and the extrinsic qualities related to how it is produced, which together contribute to the perception and evaluation of fresh pork. However, studies have emphasised difficulties in defining their relative importance depending on the countries, consumers' knowledge, experience and personal beliefs, as well as their dynamic changes over time. A joint and multidimensional consideration of the intrinsic and extrinsic quality dimensions is critical to achieve sustainable development goals that ensure healthy, nutritious, fair and environmentally friendly pork produced in a profitable manner. However, very few studies have investigated the synergies and antagonisms between the multiple dimensions of intrinsic and extrinsic qualities of pork. This perspective aims to define and promote the concept of 'One Quality' pork, as an approach to meeting the multiple and divergent expectations of stakeholders in the pork value chain, while jointly considering pork quality and sustainability. It aims to discuss how the changing expectations of consumers, citizens and public action including policy makers are currently promoting a holistic definition and evaluation of pork quality. It also seeks to explore how the multiple dimensions of pork quality, including their intrinsic and extrinsic dimensions, can be considered simultaneously. The opportunities and challenges of implementing a 'One Quality' approach to pork for an integrated sustainability assessment of the farming systems, i.e., by jointly addressing the intrinsic quality attributes, ensuring sustainable farming practices, economic viability for stakeholders, and alignment with consumer and citizen expectations, are then discussed along the farm-to-fork continuum.

Carcass quality of immunocastrated boars - A retrospective analysis of slaughterhouse data

The aim of the study was to analyze the meat quality of immunocastrated (Improvac®, IC) male in comparison with female (GI), surgically castrated (BA) and entire male (EM) fattening pigs. In contrast to previous experimental studies, this analysis is based on slaughter data from routine slaughtering from one slaughterhouse (Germany), which offered farmers since 2018 the option of voluntarily supplying IC without the usual financial deduction for boars. Carcass parameters were assessed using AutoFOM III™. Until 2022, data from 1,736,684 pigs from 203 farms were available. After checking for completeness, plausibility and gender balance, slaughter data of 1,613,660 pigs with 434,479 IC from 182 farms remained for analysis. Number of IC slaughtered per year increased to 48 % during the study period and largely replaced BA animals (5.4 %) in 2022. Sex had the largest influence on the most important carcass parameters (e.g. lean meat percentage), while carcass weight was mainly influenced by the farm, but also by the change in the price mask. The carcass parameters of IC ranked mainly between GI and BA and within the acceptable range of slaughterhouse requirements, with IC tending to have values closer to GI. The analysis shows that the meat quality of IC animals can meet slaughterhouse requirements comparable to GI and BA. Considering the carcass parameters analyzed in this study immunocastration appears to be a sustainable and future-proof solution to the castration controversy and should be promoted through fair accounting of IC via the standard price masks for BA and GI.

Navigating gene editing in porcine embryos: Methods, challenges, and future perspectives

Gene editing technologies, particularly CRISPR/Cas9, have emerged as transformative tools in genetic modification, significantly advancing the use of porcine embryos in biomedical and agricultural research. This review comprehensively examines the various methodologies for gene editing and delivery methods, such as somatic cell nuclear transfer (SCNT), microinjection, electroporation, and lipofection. This review, focuses on the advantages or limitations of using different biological sources (in vivo- vs. in vitro oocytes/embryos). Male germ cell manipulation using sperm-mediated gene transfer (SMGT) and testis-mediated gene transfer (TMGT) represent innovative approaches for producing genetically modified animals. Although these technologies have revolutionized the genetic engineering field, all these strategies face challenges, including high rates of off-target events and mosaicism. This review emphasizes the need to refine these methods, with a focus on reducing mosaicism and improving editing accuracy. Further advancements are essential to unlocking the full potential of gene editing for both agricultural applications and biomedical innovations.

Polyvinyl alcohol/soybean isolate protein composite pad with enhanced antioxidant and antimicrobial properties induced by novel ternary nanoparticles for fresh pork preservation

In this study, oregano essential oil (OEO)-loaded soluble soybean polysaccharide (SSPS) -nisin nanoparticles (ONSNPs) were formulated through electrostatic attraction-driven and hydrophobic interactions utilizing SSPS, nisin, and OEO as raw materials. ONSNPs were integrated into polyvinyl alcohol (PVA) and soybean protein isolate (SPI) matrices to create composite pads (PS-ONSNPs) by physically cross-linked using a simple freeze-thaw cycling process. The effects of ONSNPs content on the structure and physicochemical properties were evaluated. The results revealed that strong intermolecular interactions between ONSNPs and the PS matrices affected the crystallinity, microstructure, and thermal stability of the pads. Upon incorporating 5 % to 15 % ONSNPs, the structure of composite pads became denser, and the mechanical properties and water resistance were enhanced. Concurrently, the PS-ONSNPs pads facilitated the protection and controlled release of OEO. Furthermore, ONSNPs significantly improved the antioxidant activity of the pads and effectively inhibited the growth of Staphylococcus aureus and Escherichia coli. The prepared PS-ONSNPs 15 % pad was applied to storage experiments of fresh pork, which could extend the shelf life of meat to 10-12 days under 4 °C storage conditions. Therefore, the composite pad devised in this research holds promise as a viable option for intelligent active packaging of fresh meat.

Exploring the role of attitudes, self-efficacy, and digital competence in influencing teachers' integration of ICT: A partial least squares structural equation modeling study

Effectively incorporating technology into teaching and learning can be accomplished through the application of information and communication technology (ICT). Nonetheless, the extent to which ICT is employed in educational environments is heavily impacted by numerous factors. Teachers' ICT integration in China was investigated with the aim of identifying the specific factors that influence it. The research sample consists of 680 educators, and it highlights three primary elements that affect their adoption of ICT: attitudes, self-efficacy, and digital competence. Employing a partial least squares structural equation modeling (PLS-SEM) method, the results indicate that all three elements play a significant role in the effective integration of ICT by educators. The study also indicated the mediating effect of attitudes and digital competence. Furthermore, the research identified no substantial disparities in the factors based on sex or age, except for the correlation between self-efficacy and attitudes. By providing useful insights for the development of successful instructional designs that integrate ICT, this study contributed to the advancement and impact of educational technology.

The influence of traceability label trust on consumers' traceability pork purchasing behavior: Based on the moderating effect of food safety identification

Based on 908 consumer questionnaire data from 15 urban areas in Shanghai, we use the binary logit model to empirically analyze the impact of traceability label trust on consumers' traceable pork purchase behavior and the moderating effect of food safety identification. After constructing the theoretical analysis framework, this paper verifies it from the two aspects of statistical analysis and econometric analysis and tests the robustness of the final results. The results show that: first, traceability label trust has a significant positive impact on consumers' traceability pork behavior. Second, food safety identification can significantly strengthen and promote this process. Third, consumers' purchasing behavior is significantly positively affected by traceable pork consumption scenarios and price labels, but the permanent elderly in the composition of family members significantly negative impact on it. Therefore, we put forward relevant policy suggestions, such as strengthening the knowledge popularization and publicity based on the advantageous commodity attributes of traceable pork, carrying out food safety knowledge popularization education, and enhancing consumers' risk perception and food safety identification ability.

Improving the Meat and Meat Product Quality of Rare Pork Breeds and Genetic Types

Pork is the most consumed meat globally, particularly in Asia, Europe, and America [...].

Multifunctional packaging film with sustained release behavior triggered by pH microenvironment for efficient preservation of pork

To tackle microbial contamination and spoilage during pork storage, transportation, and sales, a novel packaging film with exogenously driven controlled release behavior was designed through the demand-directed preparation of the emulsion of shellac-encapsulated cinnamaldehyde nano-capsules (SNCs) and the ingenious integration of chitosan (CS) film matrix. Among them, the SNCs were synthesized using the solvent exchange method, allowing controlled release of cinnamaldehyde (CA) in response to volatile alkaline substances present in the meat. The electrostatic interaction between SNCs and CS molecules improved the thermal stability, water resistance, tensile strength, and viscosity of the film-forming solution, while the CA in SNCs enhanced UV resistance and antimicrobial properties of the film. Notably, the CS film with SNC-100 loaded (CSNCs-100 film) achieved 99% inhibition against both E. coli and S. aureus, regulated environmental moisture, and prolonged the freshness duration of pork by an impressive six days.

Leucine improves the growth performance, carcass traits, and lipid nutritional quality of pork in Shaziling pigs

Leucine is involved in promoting fatty acid oxidation and lipolysis, mediating lipid metabolism and energy homeostasis, thus it has been widely used in livestock production. However, the effects of leucine on fat deposition and nutrition in Shaziling pigs remain unclear. A total of 72 Shaziling pigs (150 days old, weight 35.00 ± 1.00 kg) were randomly divided into 2 groups and fed with basal diet (control group) or basal diet containing 1% leucine (leucine group) for 60 days. The results showed that leucine significantly increased the average daily feed intake but decreased the ratio of feed to gain (P < 0.05), increased the loin muscle area and serum glucose content (P < 0.05) of Shaziling pigs. Besides, leucine regulated the re-distribution of fatty acids from adipose tissue to muscle as it significantly increased the contents of C18:1n-9 and C22:6n-3 (DHA) in the longissimus thoracis while decreased the contents of C22:5n-3 (DPA), C20:5n-3 (EPA), and DHA in the adipose tissue of Shaziling pigs (P < 0.05). Lipidomic analysis showed that the contents of phosphatidylethanolamines (PEs), cardiolipins (CLs), and phosphatidylglycerols (PGs) in the longissimus thoracis and the contents of lysophosphatidylethanolamines (LPEs), ceramides (Cers), phosphatidylinositols (PIs) in adipose tissue of Shaziling pigs were decreased in leucine group (P < 0.05). Collectively, this study clarified that dietary addition of 1% leucine have a better effect on growth performance and the deposition of beneficial fatty acids in the muscle of Shaziling pigs, which is conductive to the production of high quality and healthy pork. In addition, leucine altered the lipid composition of muscle and fat in Shaziling pigs. The related results provide a theoretical basis and application guidance for regulating fat deposition in Shaziling pigs, which is important for the healthy breeding of Shaziling pigs.

Challenges and future perspectives for the European grading of pig carcasses - A quality view

This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig carcass grading in the European Union (SEUROP system), its weaknesses, and the challenges to achieve more uniformity and harmonization across member states were described, and a broader understanding of pig carcass value, which includes a vision for the inclusion of meat quality aspects in the grading, was discussed. Finally, the noninvasive methods for the on-line evaluation of pig carcass and meat quality (hereafter referred to as pork quality), and the conditions for their application were discussed. As the way pigs are raised (especially in terms of animal welfare and environmental impact), and more importantly, their perception of pork quality, is becoming increasingly important to consumers, the ideal grading of pigs should comprise pork quality aspects. As a result, a forward-looking "overall quality" approach to pork grading was proposed herein, in which grading systems would be based on the shared vision for pork quality (carcass and meat quality) among stakeholders in the pig industry and driven by consumer expectations with respect to the product. Emerging new technologies provide the technical foundation for such perspective; however, integrating all knowledge and technologies for their practical application to an "overall quality" grading approach is a major challenge. Nonetheless, such approach aligns with the recent vision of Industry 5.0, i.e. a model for the next level of industrialization that is human-centric, resilient, and sustainable.

Seasonal Effects on the Performance of Finishing Pigs' Carcass and Meat Quality in Indoor Environments

Most retailers in EU countries pay pig breeders for their animals' lean meat percentage, which does not align fully with measures of pork quality (such as colour). In this study, we investigated the effects of season (summer vs. autumn) on finishing pigs' performance, carcass characteristics, and meat quality parameters in 24 slaughter pigs. Growing performance traits (live weights, average daily weight gain), slaughter values (warm and cold carcass weights, trunk length, fat thickness) and meat quality parameters (pH at 45 min and 24 h postmortem, colour, drip loss, thawing loss, cooking loss, shear force, and meat composition) were recorded. Seasonal differences were more pronounced for the initial age, the number of days in the growing-finishing phase, and the average daily gain. There was also a significant difference in the trunk length between groups, the fat thickness on withers and loin, and also in mean fat thickness. A significant difference was found in the case of pH, total drip loss, and meat colour (L*). The intramuscular fat and collagen content of meat was significantly higher in summer; in contrast, the protein content of meat samples was considerably lower in summer. In conclusion, seasonal effects on finishers' performance, lean meat values, and several meat quality parameters highlight the importance of more profound seasonal settings of climate control to fulfil the progressively changing quantitative and qualitative requests of pork sector participants from farm to fork.

Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic

The study aimed to assess the effect of supplementation of pig diet with the Bokashi probiotic on the fatty acid profile of longissimus lumborum (LL) muscles and backfat. The research involved 120 hybrid pigs deriving from Naïma sows and P-76 boars. The experimental group's pigs received probiotics in their feed (containing Saccharomyces cerevisiae, Lactobacillus casei, and Lactobacillus plantarum). To analyze the fatty acid profile in intramuscular fat (IMF) of LL and backfat, 24 pig carcasses from the control group and 26 from the probiotic-supplemented group were randomly selected. Probiotic supplementation increased the Atherogenic Index, reduced the proportion of C20:4, and increased C12:0 and C18:2 n-6 in IMF LL, without affecting ΣSFA, ΣMUFA, and ΣPUFA. In backfat, probiotic supplementation decreased C18:1 and C18:2 n-6 proportion and increased C18:3 n-3, C20:3 n-6, and C20:4 n-6. These changes resulted in significantly higher ΣMUFA, ΣPUFA, PUFA Σn-3/Σn-6, and lower Saturation Index (SI). From a consumer health and technological point of view, probiotic supplementation improved the lipid profile of backfat to a greater extent than LL muscle. Bokashi, at a dose of 3 g/kg of feed in the last stage of pig production, had no significant effect on the fatty acid profile of the meat.

Nondestructive detection of nutritional parameters of pork based on NIR hyperspectral imaging technique

Nondestructive detection of the nutritional parameters of pork is of great importance. This study aimed to investigate the feasibility of applying hyperspectral image technology to detect the nutrient content and distribution of pork nondestructively. Hyperspectral cubes of 100 pork samples were collected using a line-scan hyperspectral system, the effects of different preprocessing methods on the modeling effects were compared and analyzed, the feature wavelengths of fat and protein were extracted, and the full-wavelength model was optimized using the regressor chains (RC) algorithm. Finally, pork's fat, protein, and energy value distributions were visualized using the best prediction model. The results showed that standard normal variate was more effective than other preprocessing methods, the feature wavelengths extracted by the competitive adaptive reweighted sampling algorithm had better prediction performance, and the protein model prediction performance was optimized after using the RC algorithm. The best prediction models were developed, with the correlation coefficient of prediction (R_P) = 0.929, the root mean square error in prediction (RMSEP) = 0.699% and residual prediction deviation (RPD) = 2.669 for fat, and R_P = 0.934, RMSEP = 0.603% and RPD = 2.586 for protein. The pseudo-color maps were helpful for the analysis of nutrient distribution in pork. Hyperspectral image technology can be a fast, nondestructive, and accurate tool for quantifying the composition and assessing the distribution of nutrients in pork.

Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons

To understand characteristics of carcass traits and meat quality in pig population, 22 indicators of carcass characteristics and meat quality traits were measured on 278 Duroc × Landrace × Yorkshire barrows that were slaughtered in different seasons (spring, summer, autumn and winter). The effects of body weight and season on carcass characteristics and meat quality were analyzed by GLM procedure, followed the Bonferroni multiple test. The phenotypic correlations among those traits were calculated by employing the CORR procedure. In addition, the linear regression equations were constructed by stepwise regression model in REG procedure. The results showed that pigs slaughtered in spring had the heaviest body weight among the four seasons (P < 0.05), pigs slaughtered in summer had the lowest backfat depth and shear force (P < 0.05), and pigs slaughtered in winter had the lowest drip loss (P < 0.05). The results showed more variation in backfat depth, drip loss, intramuscular fat content, and shear force, compared with other indicators across pigs. Body weight had a significant association with loin eye area, average backfat depth and L^⁎_{24 h} (P < 0.05). Furthermore, regression equations for drip loss, cooking loss, shear force, and intramuscular fat content were constructed using more accessible indicators. Collectively, this study provided an overall view of carcass and meat quality traits in a commercial pig population in China, and illustrated that season significantly affected carcass characteristics and meat quality traits independently of body weight.

Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds

Food fat content is one of the most controversial factors from a consumer's point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the 'lean' D pigs did not show a "healthy" fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.

Transitioning from crates to free farrowing: A roadmap to navigate key decisions

There are animal welfare concerns about the continued use of permanent crating systems for farrowing and lactating sows, which is the most prevalent maternity system in global pig production. Greater societal attention in recent years has culminated in changes (or proposed changes) to regulations as well as market-driven initiatives to move away from crated systems. Transitioning from farrowing crates to systems that allow the sow greater freedom of movement and behavioral expression requires a number of key decisions, with various trade-offs apparent when trying to balance the needs of different stakeholders. This review discusses these decisions based on common questions asked by farmers, policy makers and other stakeholders when deciding on a new system to build/approve. Based on the latest scientific evidence and practical insight, decisions such as: whether to retrofit an existing barn or build a new one, what spatial dimensions are necessary per sow place, whether to adopt free farrowing or temporary crating, how to provide substrate/enrichment and be hygienic and environmentally friendly, and how to optimize the human inputs and transition between systems are considered. The aim of this paper is to provide a roadmap for those interested in uptake of higher welfare systems and practices, as well as to highlight areas requiring further optimization and research.

Consumer Preferences for Animal Welfare in China: Optimization of Pork Production-Marketing Chains

Consumption demands for pork produced by farms that employ strategies to improve animal welfare ("animal welfare pork") will be an important indicator for predicting domestic pig feeding standards and pork industry development. This paper analyzes consumer preferences for animal welfare pork based on the choice experiment data of 1274 pork consumers in Guangdong province, China. The results show that consumers had a significant preference for animal welfare pork and that they were willing to pay a premium of 2.359-10.477 CNY/500 g (5.27-23.39%) on average. There is heterogeneity in consumer preferences regarding age, education level, and income. Producers of animal-derived products can not only adjust the mix of production conditions to improve pig welfare and innovate contractual arrangements for industry chain stakeholder groups, but they can also develop differentiated marketing strategies for animal welfare products to meet consumer demands for animal welfare.

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions

The objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins (n = 36) were split and stored for 1, 14, 28, and 42 days at 2–4 °C after being treated with the following antimicrobials: water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or washing solution 750 ppm (WS750). After the end of dark storage, pork loins were further processed and sliced into chops, overwrapped in trays, and displayed for up to an additional 96 h in a retail case. Instrumental and visual color measurements as well as mesophilic and psychrotrophic aerobic bacteria, and lactic acid bacteria were measured. BB500 and FF3 performed better in inhibiting the growth of indicator bacteria under 6 logs; however, FF3 presented the best stability for color during storage. Principal component analysis clustered initial dark storage days with a* and chroma while % discoloration, hue, b* and microorganisms where clustered with longer dark storage times. In general, treatment FF3 presented the best performance, both in inhibiting microbial growth and maintaining the stability of color, thus increasing the shelf-life of pork loins.