What are the qualities of pork?
The consumer in the final analysis of pork quality is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses from young swine, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling).
What is a good quality pork?
There are four major criteria used in measuring pork quality: color, marbling, water-holding capacity, and ultimate pH. Generally darker pink pork is preferable. The minimum is a bright reddish pink (3.0 on the scale shown), although some markets prefer slightly darker (4.0-5.0). A number scale often is used.
What factors affect quality grade in pork?
Perhaps two of the most important factors contributing to pork quality are postmortem pH decline and muscle temperature decline. Time off feed, transport duration, time in lairage and roughness of handling can all impact the postmortem muscle pH decline.
What are the main factors governing meat quality in pigs?
Numerous genetic and environmental factors make managing the quality of pig carcasses and pork a complex issue. Also, other factors such as breed and heredity as well as the processes involved in breeding, slaughtering, meat processing and storage must be taken into account.
What are the grades of pork?
Pork carcasses and market hogs are graded U.S. No. 1, 2, 3, 4 or Utility. The numerical grades are based on expected yield of four lean cuts-ham, loin, blade (Boston) shoulder, and arm (picnic) shoulder.
Which is not good quality meat pork?
The most common meat quality problem is PSE, or pale, soft and exudative meat. PSE meat is less desirable to consumers because of its color, and because it is drier and tougher after cooking.
What are the two quality grades for pork?
Pork carcasses and market hogs are graded U.S. No. 1, 2, 3, 4 or Utility. The numerical grades are based on expected yield of four lean cuts-ham, loin, blade (Boston) shoulder, and arm (picnic) shoulder. The Utili- ty grade is reserved for carcasses which exhibit unac- ceptable quality factors.
Are there grades of pork?
The USDA does not grade pork in the same way it does beef. Pork carcasses are not ribbed, and grades of pork are determined by back fat thickness and carcass muscling.
What is a good quality meat?
Consumers determine quality meat as one with desirable color, firm texture, less drip, high marbling, and moderate visible fat and fresh meat odor, while discoloration, soft texture, large amount of drip, less marbling, excessive visible fat and abnormal meat odor are considered as poor quality traits for fresh meat.
How do you check the quality of pork or beef?
Meat Quality
- Visual Identification. The visual identification of quality meat is based on colour, marbling and waterholding capacity.
- Smell. Another quality factor is smell.
- Firmness. Meat should appear firm rather than soft.
- Juiciness.
- Tenderness.
- Flavour.
What is the best pork grade?
According to these guidelines, a quality pork product with good eating quality should be in the color range of 3 to 5 (the entire range is 1-6) and have a marbling range of 2 to 4 (the entire range is 1-10).
How can you tell if pork is high quality?
Muscle color, firmness or wetness and marbling are measurements which help predict the final eating quality of pork. The carcass traits of leanness and muscling and the presence of the stress gene can impact the eating quality of pork. These traits are often seen at a higher, or more extreme level, in show pigs.
Which is the best indicator of pork quality?
Fresh Pork Quality Indicators Color ! Intramuscular Fat / Marbling ! Tenderness ! Taste ! Firmness/Wetness ! Water Holding Capacity ! pH 6 Color is dependent on the ratio of red to white muscle cells in a muscle
What do you mean by functionality in pork?
“Functionality” is a common term used to describe pork quality Factors that affect consumer acceptance or demand for pork and pork products ! Factors that affect the processing and value-added opportunities for pork and pork products 5 Fresh Pork Quality Indicators Color ! Intramuscular Fat / Marbling ! Tenderness !
What are the factors that affect pork processing?
Factors that affect the processing and value-added opportunities for pork and pork products 5 Fresh Pork Quality Indicators Color ! Intramuscular Fat / Marbling ! Tenderness ! Taste ! Firmness/Wetness ! Water Holding Capacity ! pH 6 Color is dependent on the ratio of red to white muscle cells in a muscle
When do you know the pH of pork?
Measure of the acid-base relationship of pork ! Valuable association with pork color, wetness, firmness, water-holding capacity, and tenderness ! Typically measured 24 hours after harvest ! Higher pH = darker color, low drip loss, more firmness, increased tenderness