{"id":2019,"date":"2019-07-29T11:53:26","date_gmt":"2019-07-29T17:53:26","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?p=2019"},"modified":"2021-11-17T11:25:15","modified_gmt":"2021-11-17T17:25:15","slug":"try-a-little-tenderness","status":"publish","type":"post","link":"https:\/\/genus-develop.go-vip.co\/pic\/try-a-little-tenderness\/","title":{"rendered":"Try a Little Tenderness"},"content":{"rendered":"\n<p>Featured in Farm Journal\u2019s <a href=\"https:\/\/www.porkbusiness.com\/news\/industry\/try-little-tenderness\" target=\"_blank\" rel=\"noopener\">PORK<\/a>.<\/p>\n\n\n\n<p>The pork chops you just lifted off your grill in the backyard look delicious: thick, meaty and juicy. Your knife easily cuts through and the light pink center lets you know they\u2019re cooked perfectly. You raise the fork to your mouth for that pivotal first bite\u2026 Is it everything you\u2019d hoped for?<\/p>\n\n\n\n<p>Pork quality has grown in importance across the industry\u2019s value chain. That focus encourages discussions up and down the supply chain, including with genetic suppliers, says Dan Hamilton, Ph.D., director of product validation and technical services for PIC. The company selects for pork quality through traits like loin pH, lean color and marbling, and recently added tenderness as a trait with a high correlation to consumer satisfaction.&nbsp;<\/p>\n\n\n\n<p>\u201cPork pH and marbling are predictors of what we believe consumer eating quality will be, but tenderness correlates directly with that customer\u2019s first bite into their pork purchase,\u201d Hamilton explains.<\/p>\n\n\n\n<p><strong>Consumer trends change<\/strong><br>Consumer trends have fluctuated over the last 70 years. In the 1930s and 40s, fat was needed for the war effort, and producers obliged with big-bodied, thick pigs. In the late 1990s and into the 2000s, there was a push for low-fat, lean meat, as consumers became more health-conscious. Then, beginning a few years ago, the general consensus was that fat wasn\u2019t so bad anymore.&nbsp;<\/p>\n\n\n\n<p>\u201cAs consumer desires have evolved over time the industry evolves to meet that demand,\u201d says Brandon Fields, applied meat science manager with PIC. He works closely with customers and the packing industry to help them optimize the genetic potential created in the genetics PIC sells.<\/p>\n\n\n\n<p>\u201cWith this most recent change, we have managed to develop genetic methods of controlling fat percentage and where that fat is laid down, to an extent,\u201d Fields says. \u201cGenetically speaking, we\u2019re able to increase intramuscular fat while keeping backfat at the same level.\u201d<\/p>\n\n\n\n<p>Fields admits change takes time.&nbsp;<\/p>\n\n\n\n<p>\u201cThe typical flow of our work means that, at best, we will be three to five years down the line before the consumer will experience any genetic changes that we have made,\u201d he says. \u201cWe have to keep our crystal ball well-shined and keep a check on where the numbers are pointing in order to stay with the flow of consumer trends.\u201d<\/p>\n\n\n\n<p>The direction the pork industry takes is based on what consumers want, and what economics dictate, Hamilton points out.<\/p>\n\n\n\n<p>\u201cWe can do anything as an industry; it just needs to be the right thing,\u201d he says. \u201cIt\u2019s a matter of supply and demand.\u201d&nbsp;<\/p>\n\n\n\n<p>In other words, as long as customers (pork producers), retailers and consumers want higher, more differentiated pork quality, it will continue to be a high priority in genetic selection.&nbsp;<\/p>\n\n\n\n<p>\u201cPork quality is a big topic right now,\u201d points out Hamilton. \u201cWe\u2019re supportive of that industry direction and we have good data to back it up. Pork quality should continue to improve over time. We\u2019re excited about where we\u2019re positioned and are pushing this effort forward. But, we\u2019re still cognizant of cost of production. Pigs still need to be robust, feed-efficient, and fast growing, and to provide overall carcass value.\u201d<\/p>\n\n\n\n<p><strong>Inconsistency a problem<\/strong><br>The\u00a0<a href=\"https:\/\/www.pork.org\/food-safety\/pork-quality\/\" target=\"_blank\" rel=\"noreferrer noopener\">Pork Checkoff<\/a>\u00a0has been involved with producer-led pork-quality projects and initiatives for more than 25 years. \u201cThe objective has always been to create more value to all segments of the pork chain by producing a better, more consistent product for all consumers,\u201d it states on the\u00a0<a href=\"http:\/\/www.pork.org\/\" target=\"_blank\" rel=\"noreferrer noopener\">pork.org<\/a>\u00a0website, noting \u201ca consumer barrier to fresh pork sales is an inconsistent eating experience.\u201d<\/p>\n\n\n\n<p>It states that U.S. pork consumption has been relatively flat during the past 20 years at about 50 lbs. per year, but protein sales are increasing, including pork sales. The National Pork Board\u2019s goal is to drive stronger demand and consumption of pork.&nbsp;<\/p>\n\n\n\n<p><strong>A meat scientist\u2019s view<\/strong><br>Meat scientists observe numerous factors \u2013 both objective and subjective \u2013 to determine fresh pork quality, says David Newman, a meat scientist at Arkansas State University. These factors may include critical measurements like pH, subjective color, objective color, subjective marbling, percent of fat, objective tenderness, fat quality and sensory measurements like tenderness and juiciness, he notes.<\/p>\n\n\n\n<p>\u201cNormally, we look at these conditions at 24-hour post-mortem in a processing facility once the carcass has cooled,\u201d Newman said in an\u00a0article on Porkbusiness.com\u00a0earlier this year. \u201cThis allows us to quantify the many different factors that affect pork quality. For example, a different feed ingredient, a new genetic line or another isolated change could influence pork quality.\u00a0<\/p>\n\n\n\n<p>When buying pork in the grocery store, he recommends looking at color and marbling. \u201cEach of these factors can be a predictor of all the things a meat scientist looks at and, as humans, we have amazing tools and talents to make these assessments,\u201d he says.&nbsp;<\/p>\n\n\n\n<p><strong>Increase pork sales<\/strong><br>To grow demand, the industry needs to better define the quality attributes of the pork loin to provide a more consistent pork eating experience, says the National Pork Board. \u201cThere are three keys to a consistent pork eating experience: consumer-recognized pork cut names; an understanding of the ideal end-point cooking temperature of 145 degrees Fahrenheit followed by a 3-minute rest; and the recognizable pork quality attributes consisting of color (redness) and marbling (fat content).\u201d<\/p>\n\n\n\n<p>Products in the meat case will continue to evolve, which means consumers need to know what attributes to look for. That may mean a darker pork chop or loin roast compared to what they may have chosen in the past, as well as a little more marbling.&nbsp;<\/p>\n\n\n\n<p>It also means continuing education on proper cooking temperatures.<\/p>\n\n\n\n<p>\u201cThe rule to keep in mind is simply to use a meat thermometer\u2026,\u201d Newman says. \u201cDegree of doneness is critical to a good eating experience. In other words, even if you select a great piece of quality pork for your next meal, you (and your guests) will miss a quality eating experience if the pork is overcooked.\u201d<\/p>\n\n\n\n<p>Hamilton agrees: \u201cCooking temperature can make something better or it can ruin it really quickly. The industry has done a lot of work on promoting proper cooking temperatures, but that education process needs to continue.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Featured in Farm Journal\u2019s PORK. The pork chops you just lifted off your grill in the backyard look delicious: thick,&#8230;<\/p>\n","protected":false},"author":136,"featured_media":2024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[],"abs_type":[],"pro_group":[],"resource-category":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.1 (Yoast SEO v19.10) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Try a Little Tenderness - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/try-a-little-tenderness\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Try a Little Tenderness\" \/>\n<meta property=\"og:description\" content=\"Featured in Farm Journal\u2019s PORK. 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