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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.
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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