GB Pork - A Quality Eating Experience Every Time

UK - The succulence and tenderness of pork must be the elements of every eating experience for consumers to keep coming back for more, says the British pig Executive.
calendar icon 18 March 2008
clock icon 3 minute read
BPEX has produced two new publications which focus on eating quality.

The first is a major update of the MLC Blueprint, first produced 16 years ago and a landmark for the British pig sector. 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.

BPEX Meat Scientist Mr Kim Matthews says the updated Blueprint summarises opportunities for improving quality of pork across the board.

"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," he explains.

pH Consistency Vital

The second book centres on monitoring meat quality through pH value and looks specifically at pH measurements. It describes the use of pH meters in abattoirs and details the simple inexpensive equipment that is available.

"Measuring 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 through consistency," said Mr Matthews

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.

Both publications are aimed at anybody working to improve pig meat eating quality - whether they are processing 1,000 pigs a week, or just a couple for a farm shop.

Copies available from Michelle Horan at MLC: Tel. 01908 844734 or email [email protected].
© 2000 - 2024 - Global Ag Media. All Rights Reserved | No part of this site may be reproduced without permission.