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

Dear Colleagues,

Pork is the most consumed meat in many parts of the globe, especially in Asia, Europe and America. However, production has been focused on lean genotypes, while the breeds and genetic types that have a different body lipid deposition patterns have been scarcely studied in relation to their carcass grading, and the physical–chemical and sensory qualities of their meat and processed products (either cooked, dry-cured, and/or smoked, among others), some of which are of great consumption in traditional, ethnic and an integral part of the gastronomic culture of many regions. Likewise, these genotypes are gaining increased interest to produce niche pork with added credence attributes and economic value, thereby contributing to meet the sustainable development goals of the United Nations, related with the maintenance of genetic diversity in food production, and the current consumer demands. In this Special Issue, authors are invited to submit original research and review articles exploring new strategies to improve meat and meat products quality of non-standard pork.

Prof. Dr. Alfredo Jorge Costa Teixeira
Dr. Javier Álvarez-Rodríguez
Guest Editors

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