PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS¹

Abstract

As part of the Pork Chain Quality Audit, pork manufacturing companies were surveyed to identify and quantify factors influencing pork quality. Surveys were designed to evaluate the quality of pork at the slaughter and fabrication segments of the chain. Meat firms provided information based on 57% of the 88 million barrows and gilts slaughtered in federally inspected plants in 1992. All major hog‐producing areas of the U.S. were represented. Results of the survey indicated that the primary concerns about the quality of pork at the packing level were: (1) excessive fat; (2) inadequate muscle‐color/water‐holding‐capacity; (3) inconsistent live weights; (4) too many abscesses; and (5) excessive bruising. The results of the survey were used to determine costs associated with quality deficiencies. It was determined that $10.10 or approximately 10% of the live‐animal value is lost per slaughter barrow/gilt due to quality nonconformities.

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

“…A texture of a spongy nature was found when the piece of muscle was squeezed. Our results indicate an occurrence considerably higher than that given in the literature which states an occurrence of PSE of 2-30% [11,37].…”

Stunning pigs with nitrogen and carbon dioxide mixtures: effects on animal welfare and meat quality

“…It is well known that meat quality is strongly influenced by behavioural and physiological response of the animals before slaughter (Cannon et al, 1996). Increased physical activity and stress immediately before slaughter is associated with the presence of PSE meat (Monin, 1988;D'Souza et al, 1999;Terlouw, 2005).…”

Multiple abscesses in a pig caused by Trueperellapyogenes (Arcanobacterium pyogenes): Case report

“…Abscesses in pork carcasses are due to inappropriate injection methods, lack of disinfection or common use of needle and syringes (11) . Abscesses caused by T. pyogenes alone or in combination with other agents have been the main cause of carcasses condemnation at slaughter (12,13) , however, the economic impact of this infection is unknown.…”

“…Los abscesos en las canales de cerdo son debidos principalmente a métodos de inyección inapropiados, falta de desinfección o el uso común de la aguja y jeringas (11) . Los abscesos causados por T. pyogenes, solos o en combinación con otros agentes han sido la principal causa del desecho de canales al sacrificio (12,13) . Sin embargo, el impacto económico de esta infección es desconocida.…”