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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.
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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