Influence of organic versus conventional pig production on meat quality and fatty acid composition

Studies have shown that organic rearing systems can enhance certain meat quality parameters. To investigate the nutritional processing quality of pork meat from conventional pig farms, а standard physical-chemical analysis was performed. Intramuscular fat content was 4.28%, water content 76.71%, protein 24%, pH=6.02, water binding ability 16.10%, and the brightness L=32.32, redness a=7.76, yellowness b=7.81. The interplay of genetics, nutrition, and production practices ultimately shapes the functional food properties of pork, influencing consumer preferences and market trends. Keywords: pork, nutritional quality, production system