Pork 101 Presented by

Transcription

1 Pork 101 Presented by Dr. Davey Griffin (Texas A&M University) Dr. Dean Pringle (University of Georgia) Pork 101 Developed by: Dennis Burson (University of Nebraska) Davey Griffin (Texas A&M) Wes Osburn (Michigan State/TAMU) David Meisinger (NPPC & AMSA) Pork 101 First Program: September 1997 University of Nebraska 1

2 Pork 101 Topics Pork 101 Topics (Day 2 Morning) Pork 101 Topics (Day 2 Afternoon) 2

3 Pork 101 Topics (Day 3) Pork Quality Prepared By: Dr. Elisabeth Huff Lonergan Iowa State University What is Pork Quality? Summation of those attributes that make pork desirable as a human food. 3

4 Pork Quality Attributes Color Marbling Drip Loss Marbling Standards Marbling scores correspond to intramuscular lipid content Color Standards 1.0 Pale pinkish gray to white 61* 4.0 Dark reddish pink 43* 2.0 Grayish pink 55* 5.0 Purplish red 37* 3.0 Reddish pink 49* 6.0 Dark purplish red 31* Minolta L* values use D65 daylight light source & measured on day one. 4

5 Color & Drip Loss Relationship PSE RFN DFD Color & Drip Loss Relationship ph Decline and Pork Color ph DARK NORMAL 5.0 PALE Hours Postmortem Genetics Nutrition On-Farm Handling Transportation Carcass Handling Stunning Pre-Slaughter Handling 5

6 Pork Quality and Consistency Quiz Pig Handling Presented by Slides Prepared by Drs. Matt Ritter, Phil Rincker, and Scott Carr Elanco Animal Health 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 6

7 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 Behavioural principles of pig handling. Pages in Livestock Handling and Transport. T. Grandin, ed. CAB International, Wallingford, UK. National Pork Board Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA. 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 of pigs and the flight zone are needed for the optimal handling and movement of pigs Hemsworth, P Behavioural principles of pig handling. Pages in Livestock Handling and Transport. T. Grandin, ed. CAB International, Wallingford, UK. National Pork Board Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA. Flight Zone and Point of Balance (Photo courtesy of the National Pork Board s TQA Handbook, 2004) National Pork Board Trucker Quality Assurance Handbook. C. Stahl, ed. National Pork Board, Des Moines, IA. 7

8 Common Pig Handling Tools Sorting Board At the Farm Flag At the Plant Livestock Paddle Livestock Paddle Electric Prod Witch s Cape (Photos courtesy of and Overview of Pre-harvest Stressors Photos provided by: Dr. Mike Ellis, National Pork Board, and Pork Magazine 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 Transport losses in market weight pigs: I. A review of definitions, incidence and economic impact. Professional Animal Scientist. 25:

9 Carcass Bruising and Trim Loss (Photos courtesy of Lonergan et al., 2006) Carcass bruising can be caused by: Rough handling Poorly maintained facilities Overcrowding pigs during transport Fighting Lonergan, S., E. Huff-Lonergan, and A. Johnson Pork Quality. Proceedings of the Animal Care and Handling Conference, Overland Park, KS. Faucitano, L Causes of skin damage to pig carcasses. Can. J. Anm. Sci. 81: Barton Gade, P The effect of pre-slaughter handling on meat quality in pigs. Pages in Manipulating Pig Production. P. D. Cranwell, ed. Australasian Pig Science Association, Victoria, Australia. Live Market Hog Evaluation and Grading Developed by: B. A. Reiling, Ph.D. University of Nebraska Lincoln How Do Animals Get Fat? Top to Bottom Front to Rear Gender Effects Gilts leaner than barrows 9

10 Practice 1 Live Weight = 241 lbs Dress % Hot Carcass Wt lbs LRBF 10 th Rib Fat inlea Muscle Score inusda Grade % Lean 77.6% in 2 2 Let s Look at Some Live Pigs! 10

11 Pork Carcass Lean Value Pricing Prepared by: Dr. Davey Griffin Texas A & M University Conversion of Pig to Pork Lean Quality 11

12 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 Fat Free Lean Equation Pounds of Percentage Fat Free Lean = Fat Free lean = ( x 10th rib fat, in) (Pounds of Fat Free Lean/ +( X LEA, in. 2 ) Hot Carc. Wt.)x100 +(.4650 x HCWT, lbs.) 12

13 Carcass Weight Pricing Producer Paid on a Carcass Weight Basis Dressing Percentage Is The Most Important Factor! 74% 250 lbs. 26% Dress-Off Items Head, Viscera, Pluck, Hair, Blood, etc. 65 lbs. 185 lbs. Lean Value Pricing Grid carcass weight and leanness adjustments may be applied: Fixed premiums (known dollar amount) Relative premiums (percent adjustment) Carcasses are not typically USDA (third party) 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 Weight 1 Grade Yield U.S. No % and greater U.S. No % to 60.3% U.S. No % to 57.3% U.S. No. 4 Less than 54.4% 1 These yields will be approximately 1 percent lower if based on hot carcass weight. U.S. No. 1 U.S. No. 2 U.S. No. 3 U.S. No. 4 13

14 Carcass Evaluation #1 Evaluation Barrow #5 Evaluation Barrow 14

15 Factors in the Slaughter Process Affecting Pork Quality South Dakota State University Jennifer Bok Duane Wulf The Ohio State University Dustin Boler National Pork Board David Meisinger Oklahoma State University Jacob 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 15

16 Ham Loin Shoulder (Boston butt) Belly Picnic Shoulder Cutting Styles 16

17 Pork 101 Fabrication Pork 101 Fabrication 17

18 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 18

19 Enhanced Pork Technology 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 19

20 Cured Pork Technology Boneless Ham Production Raw Materials Thermal Processing Chilling lean to fat yield weight color color bone/skin removal Slicing whole Trimming Stuff/Net half SQ fat shape thickness seam fat Packaging Brine Injection % pump Tumbling dispersion/bind weight 20

21 Pork 101 Topics (Day 3) + Current Hot Topics & Host University Specialties Pork Product Evaluation Objectives Develop a basic understanding of the factors used to evaluate the quality and determine the value of processed meat products Bacon Bone-in or boneless hams Fresh pork sausages Enhanced [marinated] pork products 21

22 Normal DFD PSE High Marbling 22

23 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! Pork Classes May 23-25, 2017 Texas A&M University College Station, TX USA October 23-25, 2017 Iowa State University Ames, IA USA For more details, please visit: 23