FOOD IMPORTANCE OF PORK

Abstract

As a rule, meat designates muscular tissue and all the tissues in direct natural adherence (bones, tendons, aponeurosis, fascia, blood vessels, lymphatic ganglions, nerves). Meat (soft tissues) is made of water and dry matter. Dry matter concentrates all nutrients; hence, mainly the water defines meat quality: dry matter ratio. Pork is in high demand in human nutrition because of its high biological and nutritive value; it is succulent, it has a pleasant colour, aspect, smell, and taste, as well as a particular tenderness compared to the meat of other domestic animals. Pork is consumed fresh, as cold cuts (salami, sausages, pastrami, smoked pork, smoked bacon, smoked cutlet, bacon) and canned.