Pork Meat Quality News
News published on March 27, 2009:
Why is pH important to pork quality?
pH has a high influence on water holding capacity (WHC), which is closely related to product yield and pork quality. WHC is the ability of meat to retain its water during p...
News published on January 8, 2009:
One of the biggest pork quality problems is pale, soft, exudative (PSE) pork. Physiologically the quality of the meat is dependent upon its ultimate pH, which is determined by conversion of glycogen to lactic a...
Virginia Cooperative Extension Livestock Update
News published on February 11, 2008:
In recent years, pork quality was a dominant topic of discussion in the pork industry circle. There is no doubt that pork quality will continue to have more and more influence on how carcass and meat are valued...
News published on December 13, 2004:
A number of developments brought quality concerns to the forefront. These include health concerns and corresponding preferences for lean pork, growing incidence of undesirable quality attributes (e.g., pale, so...
USDA Economic Research Service