System for Assuring Pork Quality
Interest in fresh pork quality is growing in the U.S. and throughout the world. As the pork industry becomes more sophisticated and scientific in improving reproductive, performance, and carcass composition traits, it is only natural that the next area of concentration should be to fine tune some of the quality traits. It is important to clarify what factors are important in defining pork quality. Color, water holding capacity, and tenderness are the primary fresh pork quality parameters of the greatest economic importance although texture, intramuscular fat content, flavor, and juiciness along with such defects as blood spots, bruises, and even fat and bone color are also important.