Pork quality needs a specification built from interacting variables

A new systematic review and meta-analysis brings together 828 studies on the factors determining pork quality. Its central message challenges overly simple quality communication: breed matters greatly, but it cannot by itself explain eating quality. The authors assign breed genetics the largest share of variation in intramuscular fat, while region has a strong influence on cooking loss, drip loss and colour.

Slaughter age and weight also emerge as variables with practical trade-offs. They may support attributes associated with flavour, but do not automatically improve tenderness. Dietary protein and the calcium-to-phosphorus ratio show non-linear relationships with intramuscular fat and fatty acids. A robust meat specification therefore cannot be derived from breed, a feeding claim or one weight figure alone.

For the value chain, this shifts attention towards batch profiles. A business aiming to market pork consistently for steaks, chops, mince or further processing needs to combine genetic origin, feeding system, age, weight, ante-mortem handling and carcass-quality data. Visual and technological attributes should be checked separately, because they do not necessarily move in the same direction.