Calidad de la carne porcina : una revisión de factores determinantes ante mortem y post mortem

Pacífico Bonilla; Richard Mudarra; Víctor Sánchez.; Carlos Solís

doi:10.48204/j.ia.v8n1.a8828

Submitted December 3, 2025

Published 2025-12-23

Revisión Bibliográfica

Vol. 8 No. 1 (2025): Revista investigaciones agropecuarias

Pork meat quality : a review of ante mortem and post mortem determinant factors

Pacífico Bonilla⁺⁻
Richard Mudarra⁺⁻
Víctor Sánchez.⁺⁻
Carlos Solís⁺⁻

DOI https://doi.org/10.48204/j.ia.v8n1.a8828

PDF (Español (España))

References

DOI: 10.48204/j.ia.v8n1.a8828

Published: 2025-12-23

How to Cite

Bonilla, P., Mudarra, R., Sánchez., V., & Solís, C. (2025). Pork meat quality : a review of ante mortem and post mortem determinant factors. Journal of Agricultural Research, 8(1), 96–110. https://doi.org/10.48204/j.ia.v8n1.a8828

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Abstract

The quality of pork meat results from a complex interaction among biological, environmental, and technological factors that operate throughout the entire production chain. Ante mortem factors such as genetics, nutrition, management, sex, age, and animal welfare determine muscle composition and the metabolic response of the animal at slaughter. In contrast, post mortem factors including chilling rate, pH, electrical stimulation (ES), acidification, aging, and storage influence the biochemical processes of meat, largely determining its sensory and technological properties such as color, flavor, tenderness, maturation, water-holding capacity, and carcass yield. Evidence gathered in this review indicates that stress levels, glycogen availability, and carcass acidification rate are directly related to the occurrence of quality defects such as PSE (pale, soft, and exudative) and DFD (dark, firm, and dry) meat. This highlights the importance of analyzing the interactions between ante and post slaughter factors to optimize production processes, reduce losses, and obtain products that meet current demands for quality, safety, and processing.

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