Decoding the Genetics of Meat Quality

Pork quality is determined by several characteristics, such as the meat’s tenderness, water-holding capacity, pH and color.  Approximately 30% of the variability in many meat quality traits is thought to be directly linked to genetics. 

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Meat quality is a key aspect in the market value of pork.

Meat quality is determined by many factors including breed, genotype, feeding, pre-slaughter handling, stunning and slaughter practices, chilling, and storage conditions. Until now, the genetics part has been difficult to investigate, but Hypor recently completed a unique study with the University of Alberta in Canada to identify the many genes that contribute to variability in meat quality. 


Patrick Charagu

Job title:  Senior Geneticist
Drive: Practical implementation of animal breeding and genetics for the betterment of mankind.
Life slogan: Live and let live.