Norman G. Marriott Virginia Tech

Publish Date: June 3, 2006

Food safety is a major concern and responsibility of everyone, especially those that handle food such as meat. Thousands of individuals suffer from foodborne illness each year. To reduce the occurrence of such illnesses, proper employee hygiene, including effective handwashing, should be practiced.

Publish Date: June 3, 2006

The production of leaner pork has often been accompanied by lower quality muscle. Leaner pork has a higher percentage of moisture and less fat deposited within the muscle as marbling. Excessive leanness can be associated with pale, soft, and exudative (PSE) pork, which has lower consumer acceptability. The percentage of PSE pork in the United States can range from 10-40%. PSE and red, soft, and Exudative (RSE) pork result in approximately $100 million in annual losses for the pork industry according to Cannon and coworkers (et al.) (1996) and Carr et al. (1997). Thus, it is essential that this product be utilized as effectively as possible to minimize losses that occur due to reduced quality.