Enric Esteve

Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.

The decrease in the level of protein seems to be a promising strategy to increase the intramuscular fat, as long as the lysine level is adapted to the to the kind of pig used.

The success of the genetic improvement programs of the pigs in favour of a better growth and feeding efficiency and against the backfat thickness of the carcass has entailed a clear worsening of the organoleptic properties of the meat.