生产优质猪肉汇总.pptVIP

PORK MARKETING CHAIN猪肉的市场链 Breeder 育种者 Commercial Producer 商品猪生产者 Slaughterer 屠宰者 Meat Processor 肉类加工者 Wholesaler/Distributor 批发商/销售者 Retailer 零售商 CONSUMER 消费者 What is Meat Quality ?什么是猪肉品质 Questions that consumers ask about pork: Is it safe and healthy ? 猪肉安全和卫生吗? Does it taste good ? 猪肉味道好吗? How was it produced ? 如何生产的? Major components of pork quality主要质量指标 Composition 成分 Sensory 感官的 Technological 技术的 Hygienic Toxicological 卫生和毒理学的 Nutritional 营养的 Diet and health 饮食与健康 Welfare and production issues 福利和生产条例 Meat Quality IS Important to Producers肉质对生产者是重要的 Quality determines consumer satisfaction and consumption levels品质决定着消费者的满意度和消费水平 Poor quality results in significant product and economic loss for the industry and a lower price to the producer for pigs 低质量引起加工产品和加工效益的显著损失并导致生产者的猪价下降 Major export markets demand high quality and pay a high price 主要的出口市场需要高质量并支付高价格 Base price for pigs is increased by exports (estimated at up to $5 extra per pig in the US) 出口猪的基价提高(在美国估计每头猪额外增加5美元) Economic Loss Associated with Nonconformities in Carcass Trim因胴体修整导致的经济损失 1993 2003 Condemnations $1.00 $1.20 Skin $0.01 $0.02 Bruises $0.08 $0.08 Abscesses/Injection Sites $0.47 $0.57 脓肿/注射部位 Arthritis $0.08 $0.12 Broken Bones $0.59 $0.30 Condemnations of US Market Hogs美国肉猪废弃率 Economic Loss Associated with Nonconformities in Carcass Composition因胴体组成问题导致的经济损失 Economic Loss Associated with Nonconformities in Muscle Quality因肌肉质量异常导致的经济损失 Total Economic Loss Associated with Nonconformities of Carcasses in US Slaughter Pigs美国屠宰猪胴体异常导致的总经济损失 Major economic components of pork quality猪肉品质的主要经济成分 Muscle color and water-holding capacity 肌肉颜色和系水力 Eating quality ? 食用品质? Color and Water Holding Capacity Conditions in Ham and Loin Muscles of US Market Pigs (2003)的美国肉猪后腿肉和腰肌色泽和系水力 Measurement of pork quality猪肉品质的测定 What to measure ? 测定什么? When to measure ? 什么时候测定? What measurement technology ? 什么测定技术? Muscle Glycogen Metabolism肌肉糖原代谢