Everybody loves a succulent, tender piece of pork, but the industry
must make sure the experience is that good every time or consumers
will defect to other meats.
The British Pig Executive (BPEX) has just produced two
new publications, both of which focus on eating quality,
though from different angles.
The first is a major update
of the MLC Blueprint, first produced 16 years ago while
the other is about monitoring meat quality through pH value.
are aimed at anybody working to improve pig meat eating
quality - whether 1,000 pigs a week, or just a couple for
a farm shop.
BPEX Meat Scientist Kim Matthews said: "The
updated Blueprint summarises opportunities for improving
the quality of pork.
Based on the original MLC Blueprint, it draws on
technical developments to present an up-to-date summary
of the key factors determining pork eating quality.
"It is no
longer appropriate to recommend a specific breed to enhance
eating quality because many genotypes are available, each
suited to particular market requirements.
"Other recommendations include not using fishmeal in finishing
rations, minimising age at slaughter and using hip suspension, even where electrical
stimulation is applied.
"The other publication looks at pH measurement. It describes
the use of pH meters in abattoirs and details the simple inexpensive equipment
that is available.
pH provides important information to manage meat quality. Action to control pH
can reduce drip loss and improve processing quality and therefore add real value
The importance of this is underlined
by BPEX offering training sessions in pH measurement to
anyone involved in further processing - contact Kim Matthews
for more information.
Copies available by contacting Michelle Horan on 01908
844734, email email@example.com.
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