Display options
Cite
Wright LI, Scanga JA, Belk KE, et al. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. Meat Sci. 2005;71(3):451-63doi: 10.1016/j.meatsci.2005.04.024.
Wright, L. I., Scanga, J. A., Belk, K. E., Engle, T. E., Tatum, J. D., Person, R. C., McKenna, D. R., Griffin, D. B., McKeith, F. K., Savell, J. W., & Smith, G. C. (2005). Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. Meat science, 71(3), 451-63. https://doi.org/10.1016/j.meatsci.2005.04.024
Wright, L I, et al. "Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace." Meat science vol. 71,3 (2005): 451-63. doi: https://doi.org/10.1016/j.meatsci.2005.04.024
Wright LI, Scanga JA, Belk KE, Engle TE, Tatum JD, Person RC, McKenna DR, Griffin DB, McKeith FK, Savell JW, Smith GC. Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. Meat Sci. 2005 Nov;71(3):451-63. doi: 10.1016/j.meatsci.2005.04.024. Epub 2005 Jun 14. PMID: 22060920.
Copy Download .nbib Format: NLM
Share it on

Meat Sci. 2005 Nov;71(3):451-63. doi: 10.1016/j.meatsci.2005.04.024. Epub 2005 Jun 14.

Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace.

Meat science

L I Wright, J A Scanga, K E Belk, T E Engle, J D Tatum, R C Person, D R McKenna, D B Griffin, F K McKeith, J W Savell, G C Smith

Affiliations

  1. Department of Animal Sciences, Colorado State University, Fort Collins, CO, 80523-1171, USA.

PMID: 22060920 DOI: 10.1016/j.meatsci.2005.04.024

Abstract

Retail pork from eight US cities was obtained for quality and palatability evaluations. Boneless pork loin chops were classified into one of three quality categories - "high," "average," or "low" - with higher quality chops possessing more desirable color, marbling, juiciness, and shear force characteristics than lower quality chops. Loin chops that were enhanced (injected with solution to improve juiciness and/or tenderness) had higher (P<0.05) pH, less purge and cook loss, and higher palatability ratings compared to non-enhanced chops. Hams compared by their protein fat free (PFF) classifications showed that ham and water product received the highest (P<0.05) ratings for juiciness and tenderness, and ham with natural juices received the highest (P<0.05) texture, ham flavor intensity, and smoke flavor ratings. Bacon was compared by price/brand categories; however, the highest priced, national branded bacon (US$12.03/kg) was similar (P>0.05) for most quality and all palatability traits to the lowest priced, national branded bacon (US$6.47/kg) and the store branded bacon (US$8.30/kg) even though retail prices differed widely. Overall, there were tremendous ranges in values for these products indicating that retail pork is quite variable and that efforts to improve the quality and consistency of it must continue.

Publication Types