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Pork 101Presented by 

Dr. Davey Griffin (Texas A&M University)

Dr. Dean Pringle (University of Georgia)

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Pork 101Developed by:

Dennis Burson (University of Nebraska)

Davey Griffin (Texas A&M)

Wes Osburn (Michigan State/TAMU)

David Meisinger (NPPC & AMSA)

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Pork 101First Program:

September 1997

University of Nebraska

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Pork 101 Topics

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Pork 101 Topics (Day 2 Morning)

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Pork 101 Topics (Day 2 Afternoon)

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Pork 101 Topics (Day 3)

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Pork Quality

Prepared By: Dr. Elisabeth Huff Lonergan

Iowa State University

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What is Pork Quality?

• Summation of those attributes that make porkdesirable as a human food.

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Pork Quality Attributes

Color Marbling

Drip Loss

Marbling scores correspond to intramuscular lipid content.

1.0 2.0 3.0 4.0

5.0 6.0 10.0

Marbling Standards

1.0Pale pinkish gray to white

61*

2.0Grayish pink

55*

3.0Reddish pink

49*

4.0Dark reddish pink

43*

5.0Purplish red

37*

6.0Dark purplish red

31*

Color Standards

Minolta L* values use D65 daylight light source & measured on day one.

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Color & Drip Loss Relationship

PSE RFN DFD

Color & Drip Loss Relationship

pH Decline and Pork Color

5.0

5.5

6.0

6.5

7.0

0 3 6 9 12 15 18 21 24

pH

Hours Postmortem

DARK

NORMAL

PALE

Genetics Nutrition On-Farm Handling

Transportation

Pre-Slaughter Handling

Carcass Handling

Stunning

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Pork Quality and Consistency Quiz

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Pig HandlingPresented by 

Slides Prepared by 

Drs. Matt Ritter, Phil Rincker, and Scott Carr

Elanco Animal Health

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Areas to Discuss

• Overview of pre-harvest stressors in pigs

• Practical importance of pre-harvest handling– Transport losses in market weight pigs– Carcass bruising and trim loss– Pork quality defects– Economic implications

• Review best handling practices to minimize stress

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“Pig Handling 101”

• During rearing, pigs experience relatively few changes to their environment and may have limited exposure to humans

• Changes in the pig’s environment and / or the presence of an unfamiliar human can cause fear

• Examples of pigs being frightened during loading include:– Moving to the corners of barn pens

– Trying to escape through small openings in gates

– Balking at moving objects, shadows, sunlight, changes in flooring, wind, etc.

Hemsworth, P. 1993. Behavioural principles of pig handling. Pages 197-211 in Livestock Handling and Transport. T. Grandin, ed. CAB International, Wallingford, UK.

National Pork Board. 2004. Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA.

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“Pig Handling 101”

• Pigs have good memories and can be trained– Examples: show pigs and racing pigs at the fair

• The natural behaviors of pigs are to:– Follow one another during handling– Move from dark to well lit areas

• A thorough understanding of the natural behaviors ofpigs and the flight zone are needed for the optimalhandling and movement of pigs

Hemsworth, P. 1993. Behavioural principles of pig handling. Pages 197-211 in Livestock Handling and Transport. T. Grandin, ed. CAB International, Wallingford, UK.

National Pork Board. 2004. Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA.

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Flight Zone and Point of Balance

(Photo courtesy of the National Pork Board’s TQA Handbook, 2004)

National Pork Board. 2004. Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA.

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Common Pig Handling Tools

At the Farm At the Plant

(Photos courtesy of www.qcsupply.com and www.grandin.com)

Sorting Board

Livestock Paddle

Electric Prod

Flag

Livestock Paddle

Witch’s Cape

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Overview of Pre-harvest Stressors

Photos provided by: Dr. Mike Ellis, National Pork Board, and Pork Magazine

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Economic Impact of Transport Losses

• Ritter et al., 2009– Transport losses cost the U.S. swine industry ~$46 million in 2006

– This translates to approximately $0.44 per pig marketed

Ritter, M. J., M. Ellis, N. L. Berry, S. E. Curtis, L. Anil, M. Benjamin, D. Butler, C. Dewey, B. Driessen, P. DuBois, J. Hill, J. Marchant-Forde, P. Matzat, J. McGlone, P. Mormede, T. Moyer, K. Pfalzgraf, J. Salak-Johnson, J. Sterle, C. Stull, T. Whiting, B. Wolter, S. R. Niekamp, and A. K. Johnson. 2009. Transport losses in market weight pigs: I. A review of definitions, incidence and economic impact. Professional Animal Scientist. 25:404-414.

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• Carcass bruising can be caused by:– Rough handling– Poorly maintained facilities– Overcrowding pigs during transport– Fighting

Carcass Bruising and Trim Loss

Lonergan, S., E. Huff-Lonergan, and A. Johnson. 2006. Pork Quality. Proceedings of the Animal Care and Handling Conference, Overland Park, KS.

Faucitano, L. 2001. Causes of skin damage to pig carcasses. Can. J. Anm. Sci. 81:39-45.

Barton Gade, P. 1997. The effect of pre-slaughter handling on meat quality in pigs. Pages 100-123 in Manipulating Pig Production. P. D. Cranwell, ed. Australasian Pig Science Association, Victoria, Australia.

(Photos courtesy of Lonergan et al., 2006)

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Live Market Hog Evaluationand Grading

Developed by:B. A. Reiling, Ph.D.

University of Nebraska‐Lincoln

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How Do Animals Get Fat?

• Top to Bottom

• Front to Rear

• Gender Effects– Gilts leaner than barrows

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Practice 1

Dress %Hot Carcass WtLRBF10th Rib FatLEAMuscle ScoreUSDA Grade% Lean

77.6%

187 lbs

0.60 in

0.50 in

8.0 in2

2

Live Weight = 241 lbs

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Let’s Look at Some Live Pigs!

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Pork Carcass Lean Value Pricing

Prepared by:Dr. Davey Griffin

Texas A & M University

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Conversion of “Pig to Pork”

Lean Quality

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Lean Quantity

Pork Carcass Measurements

Backfat Measurements:

Last Lumbar Vert.

Last Rib

1st Rib

Carcass Length:

Anterior Edge of First Rib to

Anterior Edge of Aitch Bone

Pounds of

Fat Free Lean =8.5876–(21.8957 x 10th rib fat, in)

+(3.0047 X LEA, in.2)

+(.4650 x HCWT, lbs.)

Percentage

Fat Free lean =(Pounds of Fat Free Lean/

Hot Carc. Wt.)x100

Fat Free Lean Equation

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Carcass Weight Pricing

“Dress-Off Items”

Head, Viscera, Pluck, Hair, Blood, etc.

65 lbs.

250 lbs.

185 lbs.

74%

26%

Producer Paid on a Carcass Weight Basis

Dressing Percentage Is The Most Important Factor!

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Lean Value Pricing

• Grid carcass weight and leannessadjustments may be applied:– Fixed premiums (known dollar amount)

– Relative premiums (percent adjustment)

• Carcasses are not typically USDA (thirdparty) graded– Packer employee measures

• Objective measures– Fat-O-Meater, ruler, ultra-sound, etc.

EVALUATIONS OF CUTABILITY

Expected Yields of the Four Lean Cuts, by Grade, Based on Chilled Carcass Weight1

1These yields will be approximately 1 percent lower if based on hot carcass weight.

Grade Yield

U.S. No. 1 60.4% and greater

U.S. No. 2 57.4% to 60.3%

U.S. No. 3 54.4% to 57.3%

U.S. No. 4 Less than 54.4%

U.S. No. 1 U.S. No. 2 U.S. No. 3 U.S. No. 4

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Carcass Evaluation

#1 Evaluation Barrow

#5 Evaluation Barrow

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Factors in the Slaughter Process Affecting Pork Quality

South Dakota State UniversityJennifer BokDuane Wulf

The Ohio State UniversityDustin Boler

National Pork BoardDavid Meisinger

Oklahoma State UniversityJacob Nelson

Factors that can Impact Pork Quality

• Pre-stun handling• Stunning• Stun-to-stick interval• Carcass position during sticking• Bleeding time• Scalding/skinning• Buffer rails• Evisceration• Rail-outs• Total stun-to-chill time

Harvest

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Loin

Belly

HamShoulder(Boston butt)

PicnicShoulder

Cutting Styles

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Pork 101 Fabrication

Pork 101 Fabrication

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Fresh Sausage Manufacture

Steps in Making Fresh Sausage

• Initial Grinding– Coarse grind-3/4" -1"

plate• Lean/fat meats ground

separately

• Frozen and/or fresh

• Uniform particle size

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Enhanced Pork Technology

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Enhanced Pork Technology

• Enhanced/unseasoned pork– Lower injection levels – 7-15%

– Additional water and phosphate improves juiciness,and resistance to cooking abuse

• Enhanced/seasoned pork– Higher injection levels with tumbling to guarantee

tenderness

– Seasoning applied to the surface of the product

– Convenience/Variety

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Cured Pork Technology

Raw Materials

Trimming Stuff/Net

Brine Injection

Thermal Processing

Slicing

Packaging

• lean to fat• weight• color• bone/skin removal

• SQ fat• seam fat

• % pump

• yield• color

• shape

• whole• half• thickness

• weight

Tumbling•dispersion/bind

Chilling

Boneless Ham Production

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Pork 101 Topics (Day 3)

+Current “Hot” Topics

&Host University Specialties

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Pork Product Evaluation

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Objectives

• Develop a basic understanding of thefactors used to evaluate the quality anddetermine the value of processed meatproducts– Bacon

– Bone-in or boneless hams

– Fresh pork sausages

– Enhanced [marinated] pork products

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Normal DFD

PSE “High” Marbling

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Pork 101 Participant Comments

• What did you think was most valuable about Pork 101?

– “I was most interested in learning the different cuts so the hands‐on experience of learning the different cuts was great!”

– “I learned a lot about further processing and making products that I did not know.”

– “Grading hogs‐understanding of pH and its application to quality.”

• “Instructors, students were very knowledgeable and passionate about the subjects! Really enjoyed the course!”

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Pork 101 – 2017 Classes

May 23 - 25, 2017 – Texas A&M UniversityCollege Station, TX USA

October 23 - 25, 2017 – Iowa State UniversityAmes, IA USA

For more details, please visit:www.pork101.org