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A retail benchmarking study has identified significant improvements in the consistency and quality of pork in the United States. The consistency of subjective color scores has increased two-fold since 2018. In 2022, approximately 60% of the evaluated pork products had a color score of 3 or better, indicating better eating quality.
There was a considerable increase in the tenderness of pork products, with a significant amount falling into the “very tender” category, demonstrating the return on efforts made by pork producers and processors to enhance the eating experience.
The survey also examines cook loss, which is the amount of moisture lost during cooking. A notable improvement was observed in the percentage of pork products with low cook loss, indicating increased water-holding capacity.
The study identified opportunities for growth, such as the increasing popularity of ground pork. This presents an avenue for the entire pork industry to capitalize on this growing trend. Also, focusing on the loin complex offers a significant opportunity to add value and elevate the status of this portion of the carcass.
Recognizing the importance of the loin complex, National Pork Board (NPB) is activating a dedicated task force to explore various aspects related to the role of pork in the market, consumer preferences, labeling, cooking methods and more. By taking a deep dive into the loin complex, this task force will work to create a comprehensive strategy to increase both volume and value.
June 23, 2023/ National Pork Board/ United States.
https://porkcheckoff.org
