Nick Boddicker, PhD, reports from the recent National Swine Improvement Federation conference in Raleigh, North Carolina. Consistency is an objection and the consensus was “the pork industry needs to align the grading with consumers demands.” The beef industry has done this and has been successful.
Source: The Pig Site, December 23, 2016.
Another issue that leads to a poor eating experience is cooking techniques. Many consumers still believe that pork should be cooked to 165 F (74 C) because of trichinosis. Modern swine production has almost eliminated the disease through production practices. The current recommended cooking temperature for pork is 145 F, or 63 C.
INSIGHTS: Pork remains an economical choice for the family table. The December 30, 2016 US Foods Farm Report indicates an increase in pork supplies going into 2017. This will keep a downward pressure on hog pricing that may be reflected in the meat case prices.