Pork Quality Evaluation

1
Pork Quality Evaluation

• John C. Forrest
• Professor of Animal Sciences
• 2002 Animal Science Workshop for Youth
• June, 2002

2
Pork Quality

• Goal
• Provide consumers with Pork products they enjoy
  eating and want to consume often.

3
Pork Quality

• Things that encourage consumers to buy and eat
  PORK products.

4
Pork Quality Factors

• Appearance
• Meat products must look good to attract the
  customer.
• Color
• Texture
• Lean to Fat Ratio
• Drip Loss Water Binding Capacity

5
(No Transcript)
6
(No Transcript)
7
(No Transcript)
8
Pork Quality Factors

• Flavor
• Plays a major roll in determining whether the
  consumer will buy pork again.
• Marbling
• Enhances flavor of PORK

9
(No Transcript)
10
(No Transcript)
11
(No Transcript)
12
(No Transcript)
13
Pork Quality Factors

• Tenderness
• Adds to the joy of eating
• Meat from younger animals more tender than from
  mature animals.
• Marbling
• Also enhances Tenderness

14
Meat Quality

• Tenderness is not always consistent.

15
Pork Quality Factors

• Juiciness
• Muscle tissue -- the major component of most pork
  products -- is 70 75 water.
• Drip Loss and Cooking losses reduce juiciness
• Marbling
• Contributes to juiciness along with the natural
  water content.

16
Whos Responsible for Pork Quality?

• Pork Producers
• Genetic selection
• Handling to the plant

• Packers and Processors
• Pre- harvest
• Post-harvest processing

17
What can be done to control meat quality?

• Genetic Factors
• Environmental Factors
• Production and Management
• Transportation and Handling
• Harvesting and Processing

18
THE END