Pork quality - Revision history

Ahoussney: /* Industrial pork quality */

2015-02-15T16:55:41Z

‎Industrial pork quality

2015-02-15T16:55:19Z

‎Reasons for the low quality pork

2015-02-15T16:54:48Z

‎Reasons for the low quality pork

2015-02-15T16:54:11Z

‎Feeding

2015-02-15T16:52:07Z

‎Breeding

2015-02-11T17:21:58Z

2015-01-28T17:04:44Z

‎Adaptations to the low quality pork

2015-01-28T17:04:06Z

‎Adaptations to the low quality pork

2015-01-27T01:27:51Z

‎High quality pork

2015-01-27T01:27:29Z

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 ==Industrial pork quality==
-The [[industrial pork|pork industry]] has a name for their own, low quality product, PSE pork; Pale, Soft and Exudative. This is a recognized fault in the pork industry's product and although the industry spent millions on an advertising campaign to convince the public that pork should indeed be considered "the other white meat" (chasing the "success" of the poultry industry) the industry recognizes paleness, softness and the excessive shrinkage caused by the meat exuding water upon cooking as flaws in it's product.
+The [[industrial pork|pork industry]] has a name for their own, low quality product, PSE pork; Pale, Soft and Exudative. This is a recognized fault in the pork industry's product and although the industry spent millions on an advertising campaign to convince the public that pork should indeed be considered "the other white meat" (chasing the "success" of the [[poultry industry]]) the industry recognizes paleness, softness and the excessive shrinkage caused by the meat exuding water upon cooking as flaws in it's product.
 ===Reasons for the low quality pork===

@@ Line 23: / Line 23: @@
 ===Reasons for the low quality pork===
-Industrial breeding, excessive grain feeding, general nutrient deficiency lack of access to sunlight, focus on "lean" meat.
+Industrial breeding, excessive grain feeding, general nutrient deficiency lack of access to sunlight, focus on "lean" meat, focus on [[feed conversion ratio]]s.
 ===Adaptations to the low quality pork===

@@ Line 23: / Line 23: @@
 ===Reasons for the low quality pork===
-Industrial breeding, excessive grain feeding, general nutrient deficiency, focus on "lean" meat.
+Industrial breeding, excessive grain feeding, general nutrient deficiency lack of access to sunlight, focus on "lean" meat.
 ===Adaptations to the low quality pork===

← Older revision		Revision as of 16:54, 15 February 2015
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	===Feeding===		===Feeding===
		+
		+	Pigs raised outdoors, on a variety of natural foods are more [[nutrient density\|nutrient dense]] than hogs raised on bland, grain-based formulated feeds.
		+
		+	[https://rosemarycottageclinic.wordpress.com/2015/02/08/pork-tradition-and-nutrition/ Article on pork quality]

	===Jacob Springs pork quality===		===Jacob Springs pork quality===

@@ Line 8: / Line 8: @@
 ===Breeding===
-Genetics play a big role in the production of quality pork.
+Genetics play a big role in the production of quality pork. Key genetic traits related to pork quality are the ability to deposit inter-muscular fat (where many nutrients, such as vitamin D, are stored), a propensity to tenderness and color (which is thought to be a proxy for nutrient density.)
 ===Feeding===

← Older revision		Revision as of 17:21, 11 February 2015
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	===How the industry overcame consumer objections to their low quality products===		===How the industry overcame consumer objections to their low quality products===
	Gradual change in accepted standards over generations, marketing campaigns such as "the other white meat", focus on "value added", highly "doctored" pork products based on nitrates, flavorings, sugar and salt.		Gradual change in accepted standards over generations, marketing campaigns such as "the other white meat", focus on "value added", highly "doctored" pork products based on nitrates, flavorings, sugar and salt.
		+
		+	==Boar Taint==

@@ Line 22: / Line 22: @@
 ===Adaptations to the low quality pork===
-increased use of [[wikipedia:nitrates|nitrates]], flavorings, sugar and salt in industrial pork products.
+increased use of [[wikipedia:nitrate#uses|nitrates]], flavorings, sugar and salt in industrial pork products.
 ===How the industry overcame consumer objections to their low quality products===
 Gradual change in accepted standards over generations, marketing campaigns such as "the other white meat", focus on "value added", highly "doctored" pork products based on nitrates, flavorings, sugar and salt.

@@ Line 4: / Line 4: @@
 ==High quality pork==
 ===Breeding===
 Genetics play a big role in the production of quality pork.
@@ Line 10: / Line 13: @@
 ===Jacob Springs pork quality===
 ==Industrial pork quality==

← Older revision		Revision as of 01:27, 27 January 2015
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−	'''Pork quality''' is a combination of several factors including, nutrient makeup and density, aroma, color, flavor, tenderness and marbling. The best quality pork displaying each of these elements is a result of genetics [[Pork quality#Breeding\|(breeding)]] and diet and environmental factors (feeding).	+	'''Pork quality''' is a combination of several factors including, nutrient makeup and density, aroma, color, flavor, tenderness and marbling. The best quality pork displaying each of these elements is a result of genetics [[Pork quality#Breeding\|(breeding)]] and diet and environmental factors [[Pork quality#Feeding\|(feeding)]].

	The best quality pork is from [[swine]] that have quality-oriented genetics, are healthy and have been fed a diverse, nutrient dense diet and have been allowed to a degree of maturation where they have deposited inter-muscular fat.		The best quality pork is from [[swine]] that have quality-oriented genetics, are healthy and have been fed a diverse, nutrient dense diet and have been allowed to a degree of maturation where they have deposited inter-muscular fat.