Abstract
Pork meat production in Europe has followed a steady increase over the last decade, with about 19,000,000 tons produced in 1,999, and is expected to remain fairly stable or even experiment a small increase over the next few years. Spain constitutes the second largest producer of pig meat in the European Union. The production has risen to about 2,900,000 tons in 1,999. Pork meat is recognised as an important part of the European diet. However, consumers perception in recent years is not so good because they believe pork meat contains a high amount of visible fat with a high content in saturated fatty acids and cholesterol.
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Toldrá, F., Rubio, M.A., Navarro, J.L., Cabrerizo, L. (2004). Quality Aspects of Pork Meat and Its Nutritional Impact. In: Shahidi, F., Spanier, A.M., Ho, CT., Braggins, T. (eds) Quality of Fresh and Processed Foods. Advances in Experimental Medicine and Biology, vol 542. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-9090-7_2
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DOI: https://doi.org/10.1007/978-1-4419-9090-7_2
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