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Mapping the Road to Pork Quality

By Tyler Kelley, Pork magazine - There are several forks in the road that lead to producing high-quality pork. If you take the wrong turn, you can win° up with an inferior product.

David Meisinger, National Pork Board's assistant vice president of pork quality, has put together a list of critical-control points, which can serve as a map directing you to producing a high-quality pork product.

Meisinger outlined nine quality-control points, four of which are important to pork producers. The other five pertain to the packer's influence on pork quality. All contain several keys that ensure high-quality pork.

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(July 2002)

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