Producing Quality Pork生产优质猪肉

Breeder  育种者
Commercial Producer 商品猪生产者
Slaughterer 屠宰者
Meat Processor 肉类加工者
Wholesaler/Distributor 批发商/销售者
Retailer 零售商

CONSUMER 消费者
Questions that consumers ask about pork:
Is it safe and healthy ? 猪肉安全和卫生吗?
Does it taste good ? 猪肉味道好吗?
How was it produced ? 如何生产的?
Major components of pork quality主要质量指标
Composition  成分
Sensory 感官的
Technological  技术的
Hygienic & Toxicological 卫生和毒理学的
Nutritional 营养的
Diet and health 饮食与健康
Welfare and production issues 福利和生产条例
Quality determines consumer satisfaction and consumption levels品质决定着消费者的满意度和消费水平
Poor quality results in significant product and economic loss for the industry and a lower price to the producer for pigs 低质量引起加工产品和加工效益的显著损失并导致生产者的猪价下降
Major export markets demand high quality and pay a high price 主要的出口市场需要高质量并支付高价格
Base price for pigs is increased by exports (estimated at up to $5 extra per pig in the US) 出口猪的基价提高(在美国估计每头猪额外增加5美元)

      1993  2003
Condemnations   $1.00  $1.20 
Skin     $0.01  $0.02
Bruises    $0.08  $0.08
Abscesses/Injection Sites $0.47  $0.57
脓肿/注射部位
Arthritis    $0.08  $0.12
Broken Bones   $0.59  $0.30

Muscle color and water-holding capacity
   肌肉颜色和系水力

Eating quality ?
   食用品质?
What to measure ?
   测定什么?
When to measure ?
    什么时候测定?
What measurement technology ?
    什么测定技术?

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