Pork Quality - ASCI 222 PDF

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ASCI 222...

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Pork Quality What is "Pork Quality"? Wholesomeness Nutritional Value Tenderness Visual Appearance Flavor and Juiciness Lean (% of muscle) Why? Emphasis on Pork Quality increases and will likely have economic incentives for good quality Brought by a greater demand of branded products Importance of pork exports to japan Tech to measure pork quality Influences: Genetics Stress gene Napole gene Nutrition PreSlaughter Management Slaughter Techniques Meat Handling Cooking Methods

Basics: Main attributes Marbling Evaluated on the cut surface of the loin Subjective score of amount of visible fat on the loin eye area (LEA) Can affect flavor and juiciness Color USDA scale goes 1-6

Drip loss Ability of meat to retail water during application of external forces Typical range: 0.5%-10% (over 24 hrs) Avg .5%-1% Aka: Exudative Quality Firmness Evaluated on cut surface area of loin eye Firm chops retain shape easily Better eating quality and processing characteristics are associated with firmer chops Tenderness Influences quality of eating experience One of the most important characteristics to consumers Related to muscle function, size, and dimension ****Types of meat based of Pork Quality: PSE (pale, soft, exudative) RFN (red, firm, non-ex) DFD (dark, firm, and dry)

TYPES

pH

WaterHolding Capacity

PSE

Low (below

Low

Causes

Can cause

5.5)

Short term stress right before slaughter halothane gene

RFN

5.5-6.1 (normal)

(Normal)

DFD

High (above 6.1)

High (surface looks dry)

None

Long term stressor Glycogen depletion

meat too shrink

How do genetics affect Pork Quality Berkshire, Hampshire, duroc, spotted, Two genes currently associate with poor pork quality: Napole Gene More glycogen to be stored in the muscle Greater drip loss Normal pH decline Halothane Gene (stress gene) Gene found primarily in Pietrain breed crosses, w low frequency in most breeds Rapid post mortem pH decline Low ultimate pH On genetic screening for semen: Stress Neg/Stress Positive Both^ + or - effects of these genes: + generally better growth performance and feed efficiency +increased muscling -Increased stress susceptibility -Increased incidence of pale, soft, and exudative prom Current marketing quality: In the past farmers believed that these genes only helped the pig grow and get better meat dressing percentages Now, they cost the packers more money in drip loss and poor quality if you have unhealthy meat like those carrying these genes The consumer will pay more for a higher quality meat which will give the producer more money in the end

Pumping meat includes injecting solutions of water, phosphates, and flavoring to enhance tenderness, juiciness, and yeild % of each fresh meat thats pumped: Pork:60-70% (can increase pork quality) Beef: 30% Poultry: 70-80% Pumping will decrease variation in pork quality traits Makes poor quality better Provides an insurance factor to overcooking

How do we Value Genetics: Growth Performance Higher Average daily gain is desired Carcass Leanness Pork Quality Other Causes of Decreases in Pork Quality Genetics, Nutrition, on farm handling, transportation, preslaughter handling, stunning, and postmortem handling Limiting stressors caused by transport: truckers Take responsibility for pigs well-being Transporting Flat deck truck Not overloaded Based on weight not head Internal ramps and smooth Leave immediately after lading, not wait, too hot Adjust for weather extremes Fewer pigs- hotter weather Use straw only in cold weather Use wet sand during hot weather Open sides of trailers Unloading immediately Water drips Pork Quality Quality is directly correlated to prices and purchase decisions Genetics are foundational Nutrition guides meat growth Quality and wellbeing is key National Pork Board Training...