ArticleFoods (Basel, Switzerland)2023
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 43 citations in OpenAlex.
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- Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality.Journal of animal science and biotechnology · 2026Review
- Evaluation of genetic effects on the fatty acid composition of intramuscular fat and backfat of the endangered Angler Saddleback pig.Archives animal breeding · 2026Article
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- Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity?Foods (Basel, Switzerland) · 2025Article
- Influence of Dietary Alpha-Tocopheryl Acetate (Vitamin E) and Animal Fat on the Chemical Composition, Fatty Acid Profile, Lipid Stability and Sensory Traits of Fresh and Stored Hamburgers from Rabbit Meat.Animals : an open access journal from MDPI · 2025Article
- Investigation of Meat Quality, Volatilome, and Fatty Acid Composition of Meat Parts from Liangshan Semi-Fine Wool Sheep.Veterinary sciences · 2025Article
- Breed-specific differences of gut microbiota and metabolomic insights into fat deposition and meat quality in Chinese Songliao Black Pig and Large White × Landrace Pig Breeds.BMC microbiology · 2025Article
- Mining of candidate genes related to body size in Chinese native pig breeds based on public data.Scientific reports · 2025Article
- Muscle Characteristics Comparison Analysis Reveal Differences in the Meat Quality and Nutritional Components of Three Shanghai Local Pig Breeds.Foods (Basel, Switzerland) · 2025Article
- Pork Meat Composition and Health: A Review of the Evidence.Foods (Basel, Switzerland) · 2024Review
- Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science.Food science and biotechnology · 2024Review
- UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats.Frontiers in nutrition · 2024Article
- Fatty Acid Profile and Lipid Quality Indexes of the Meat and Backfat from Porkers Supplemented with EM Bokashi Probiotic.Animals : an open access journal from MDPI · 2023Article
- Consumer Preferences for Cured Meat Products from the Autochthonous Black Slavonian Pig.Foods (Basel, Switzerland) · 2023Article
- Comparison of Lipids and Volatile Compounds in Dezhou Donkey Meat with High and Low Intramuscular Fat Content.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
Food fat content is one of the most controversial factors from a consumer's point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai meat breeds and Livny and Mangalitsa meat and fat breeds were studied. (2) Methods: Netnographic studies were used to assess Russian consumer purchasing behavior. Protein, moisture, fat, backfat fatty acid content from pigs, longissimus muscles, and backfat from (A) Altai, (L) Livny, and (M) Russian Mangalitsa breeds were compared with those from (D) Russian Duroc. Raman spectroscopy and histology were applied to the backfat analysis. (3) Results: The attitude of Russian consumers to fatty pork is contradictory: consumers note its high fat content as a negative factor, but the presence of fat and intramuscular fat is welcomed because consumers positively associate them with better taste, tenderness, flavor, and juiciness. The fat of the 'lean' D pigs did not show a "healthy" fatty acid ratio, while the n-3 PUFA/n-6 PUFA ratio in the fat of the M pigs was the best, with significant amounts of short-chain fatty acids. The highest UFA content, particularly omega 3 and omega 6 PUFA, was found in the backfat of A pigs with a minimum SFA content. The backfat of L pigs was characterized by a larger size of the adipocytes; the highest monounsaturated and medium chain fatty acid contents and the lowest short-chain fatty acid content; the ratio of omega 3 to omega 6 was 0.07, and the atherogenicity index in L backfat was close to that of D, despite the fact that D pigs are a meat type, while L pigs are a meat and fat type. On the contrary, the thrombogenicity index in L backfat was even lower than the D one. (4) Conclusions: Pork from local breeds can be recommended for functional food production. The requirement to change the promotion strategy for local pork consumption from the position of dietary diversity and health is stated.
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