Pork quality
Color, flavor, tenderness and marbling are all elements of pork quality
Contents
Industrial pork quality
The 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
Industrial breeding, excessive grain feeding, general nutrient deficiency.
Adaptations to the low quality pork
increased use of 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.
Jacob Springs Pork Quality
Due to the high quality of swine breeding and feeding at Jacob Springs Farm, the pork produced there is of exceptional quality. in color, flavor, tenderness and marbling.
