What Is Pork Quality?

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 markets.

The pork industry’s success and prosperity will continue to rely on the quality of the pork and pork products produced, however there is much discussion on the concept of pork quality itself. For this reason I am starting the series of presentations with the question of, "What is pork quality?" This question is often asked and debated; unfortunately, there is no single, worldwide definition and standard for it yet. It is difficult to define pork quality, because today it is not only comprised of lean yield percentage and back fat thickness, but also considers carcass and meat characteristics, consumer preferences in different markets and of different consumer groups, food safety, public perceptions, etc.

In addition, the different segments of the pork supply chain may also view pork quality from different angles. For example, some Japanese consumers like dark red pork meat with a high level of marbling and subcutaneous fat. This type of product, however, is regarded as unacceptable in the European market. Another example is that hog producers, unlike certain consumer groups, meat processors and retailers, may not regard meat color, drip and cook losses and pork shelf life as important as the lean yield and target carcass weight. Therefore, depending on whom you talk to, today’s definition for pork quality could include all or some of the following components:

Technical Pork Quality

* Carcass characteristics and compositions: carcass uniformity and consistency, lean yield and fat, dark hair roots;
* Meat characteristics: color, marbling, meat pH and firmness, PSE (pale, soft and exudative), DFD (dark, firm and dry), demerits;
* Eating quality: tenderness, juiciness, flavor, tastiness, boar taint;
* Processing and retailing characteristics: drip and cook losses, shelf life, belly firmness;
* Nutritional values: protein, vitamins, minerals and types of fat acids and cholesterol.

Pork Safety

* Physical hazards: broken needles, fragments of bones, other metals, glass, wood and plastics;
* Chemical hazards: residues of antimicrobial, vaccine and hormone, other toxic substance;
* Biological hazards: pathogens: Salmonella, E. coli, Toxoplasma, drug resistant bacteria and others;
* Product traceability: programs tracing pork and pork products all the way from retailer to producers;
* Quality assured programs based on Hazard Analysis and Critical Control Point (HACCP)

Animal Well-being

* Space allowed per animal, dry sow stalls, farrowing crates;
* Early weaning, castration, tail docking;
* Humane animal handling, transportation and slaughter.

Environmental Acceptability

* Adopting environmentally friendly production system such as nutrient management program;
* Posing minimum pollution to land, water and air;
* Meeting environmental standards.

Production Methods

* Natural, organic or free-range production methods;
* Free of hormones, antimicrobial and other growth promoters.

Public Perceptions

* Genetically modified animals and feed ingredients;
* Extensive swine production systems and environment.

It is quite clear that pork quality is becoming a blurred term. As time passes, the meaning or the definition of pork quality will continue to evolve. Pork quality means meeting consumer preferences and demands in all the aspects they desire. To meet all the demands, the pork industry must have the capability to tailor the pork product to the specific needs and preferences.

By Wayne Du - Pork Quality Assurance Program Lead/OMAFRA

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What Is Pork Quality?