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Pork meat quality
The quality of pork is the result of a combination of genetic and environmental factors. There are four major criteria used in measuring pork quality: color, marbling, water-holding capacity, and ultimate pH.
Pork quality comprises a variety of attributes related to the characteristics of the product itself and the conditions under which pigs/pork are produced. Each of these attributes is influenced by various individual factors, ranging from pig genetics to pork preparation for consumption, and their interactions. Pork quality is built along the whole food chain, with synergies and antagonisms between quality attributes. Moreover, the priority attributes depend on chain stakeholders, from the farmer to consumer. Different production and processing methods from farm to fork are identified to improve pork quality according to the priorities and trade-offs between attributes and stakeholders.
Introduction
In several countries, Piétrain boars are indispensable as a terminal commercial sire and constitute a large group of boars kept by the AI centers. Selection of these boars is mainly based on fattening performance and meat quality characteristics. However, the effects of a such narrowly focused selection on semen quality have been poorly investigated. The main objective of this study was to...
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Chris Jackson, Export Director for UK TAG Technology, speaks about the role of the company in the british swine industry regarding exports at the Global Milling Conference 2014. ...
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Full-fat Rice Bran as an Alternative Feed Ingredient for Corn in Grow-finish Pigs
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Introduction Prediction equations for carcass lean mass and lean percentage are widely used by commercial pork producers, and in teaching, research, and Extension. Researchers use carcass measurements in published equations to estimate the fat-free lean (FFL) content of pigs of different experimental treatments or genetic populations because the level of dissection and chemical analyses required to determine actual pork carcass fat-free lean...
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Introduction Slaughter weights (SLW) for swine in the United States have been increasing steadily over recent years and currently average approximately 112 kg for slaughter barrows and gilts (Morgan et al., 1994). The potential advantages of producing heavier pigs are widely recognized by the slaughter/processing industry, and this sector would like to increase slaughter weights above...
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Boar taint is one of those pork industry issues that seems to be discussed at length, everyone has an opinion about it and certainly polarises industry when it comes to eliminating it. The consumer has a number of names for boar taint (interestingly and not surprisingly, boar taint is not one of them) including piggy or porky smell, and off-taste. Boar taint is a perspiration/urine and facecal like odour/flavour in pork from entire male pigs. The major compounds...
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Introduction
Value added pork products may be produced by enriching pork with health benefits providing omega-3 (n-3) polyunsaturated fatty acids (PUFA). It was hypothesized that feeding n-3 PUFA from ground flaxseed (FS; α-linolenic acid, ALA, is primary n-3 PUFA) or fish oil (FO; containing ALA and other long chain n-3 PUFA) only during the grower and early finisher phase represents an effective means...
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Sustainable pork production is a generic term and has different meanings for pork industries across the world and for producers within an industry.
For all pork producers sustainability means staying in business and as such it is not possible to divorce sustainability from profitability which is determined by the price received for the product and the cost of producing it. Over the last 3-4 years high grain and feed costs have...
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Abstract There is increasing interest among both consumers and policy makers towards food safety, food quality, food related health issues and food production methods and their associated effects on the environment. Key drivers for this...
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IN THE MORE DEVELOPED MARKETS PIG-BREEDING HAS BEEN CHARACTERISED BY STAGNATION OF PRODUCTION AND COMMERCIAL BUSINESS OVER THE EXTENDED PERIOD WHICH IS CONNECTED WITH HIGH PRICES FOR EATABLES. Among the major pork producers are China (which covers practically a half of world production), the countries of the European Community, the USA, Brazil, Russia, Vietnam, Canada, Japan, the Philippines, Mexico, and South Korea. On the whole, pork production...
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This Factsheet was revised by Greg Simpson, Swine Nutritionist, OMAFRA, Elora. The original Factsheet was written by Wayne Du, Pork Quality Assurance Program Lead, OMAFRA, Guelph. Publication Date: August 2011. Last reviewed March 2012. Introduction The principle goal of organic production is to develop enterprises that are sustainable and harmonious with the environment (1). ...
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Dietary supplementation with vitamin E is an efficient approach to maintaining meat quality during storage because it effectively reduces the rate of lipid oxidation within the tissue. Tissue α-tocopherol is not degraded during storage or cooking, and the protective effect of endogenous α-tocopherol is ongoing during the storage and processing of meat and meat products (Jenssen et al., 1998). Natural-source vitamin E is derived from vegetable oils and...
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Summary Concern about the quality of pork fat has increased in the United States over the last decade, largely because of the increased availability and use of dried distillers grains with solubles (DDGS) in swine diets. The iodine value (IV) of pork fat is commonly used as an indicator of quality. To identify the factors associated with carcass fat IV, meta-analyses were conducted to describe the relevant variables and to...
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Full-fat Rice Bran as an Alternative Feed Ingredient for Corn in Grow-finish Pigs
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Jon Ratcliff (F.A.C.S., UK) talked to Engormix.com about his lecture at Pork Expo 2010 about extrinsic factors affecting consumer purchasing decisions for pork and about the characteristics of the european and american market....
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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 processing, storage and cooking. Low WHC often results in high drip loss and poor eating quality (dryer and tougher in the cooked state). Water loss means a loss of saleable product yield. In extreme cases, this weight loss...
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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 acid within the meat (Berg, 2001). A pig's genetic makeup plays a role in the incidence of PSE pork, but the amount and type of stress placed on the pig prior to slaughter is the main factor. Loading and unloading, transporting, mixing of pigs, and slaughterhouse practices are all...
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Three experiments using 63 pigs were conducted to determine if infrared thermography could segregate pigs based on subsequent pork quality. Pigs were subjectively classified as either “hot” or “normal” based on infrared surface temperature of the loin region prior to slaughter. In the first experiment 18 market weight pigs were transported, imaged by infrared thermography and slaughtered immediately after 1 to 4 h of lairage. Differences in meat quality were detected; hot pigs had lower a*...
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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 and rewarded. Pork quality is associated with, and affected by, many factors along the pork chain. Therefore, all stakeholders of the Ontario pork industry must work together to strive for high pork quality to remain competitive and successful in both domestic and international pork...
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We are all the time focusing on how can we get / rise our alive born piglets and how to make them all to survive to be ready for slaughter. When I visit farms around the world I see that most of them are using different energy starters for piglets. When it’s time to wean the piglets then they collect the smallest one and let them stay a week or 2 more in the farrowing section. Do anyone know how much it costs to save the last...
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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, soft, and exudative (PSE) meat, a result of breeding for leanness), heightened concerns over food safety and related regulatory programs, and expansion into global markets.
Organizational arrangements can facilitate industry efforts to address pork quality needs by reducing measuring...
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