‘Yangguang-Pork’ was produced by the ‘Yangguang-Pig House’ feeding mode (high quality non-medicated feed, high quality pig breeds, welfare management, welfare slaughter). The difference between ‘Yangguang-Pork’ and normal chilled meat was analyzed by comparing their physical and chemical indicators, food quality, fatty acid composition and microstructure, to provide consumers with accurate data reports. The results showed that protein quality score of each part of ‘Yangguang-Pork’ was 1.33% higher than that of normal chilled meat, and the intramuscular fat mass fraction was 0.65% higher, on average. In addition, the cooking loss was significantly lower than that of normal chilled meat, and the lowest cooking loss in the outer ridge was 12.97%, with the best water retention, contributing to the tenderest meat. A total of 19 fatty acids were detected in the two types of pork, and the ‘Yangguang-Pork’ had a slightly higher saturated fatty acid content. The ‘Yangguang-Pig House’ model feeding finishing pigs increased the protein and intramuscular fat content of pork and improved the water retention and fatty acid composition of pork. The above research provides a theoretical reference for promoting the ‘Yangguang-Pig House’ feeding model and also accurate reports for consumers.
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