July 6, 2010
Canada to improve marbling in pork
The Canadian Centre for Swine Improvement is confident improved methods to control marbling will enhance the value of pork in certain markets.
The Centre has launched a three year project to develop methods to predict and promote marbling in pork Marbling, or intramuscular fat, significantly affects the flavour, juiciness and tenderness of pork as well as other meats.
The centre's general manager Brian Sullivan said there is a lot of variability in marbling but the industry does not have much control over it.
There may be sorting done to find the pork which has the desired marbling level for different markets. This will provide the industry the tools to better evaluate pigs before they are delivered to the market and also to select and manage them to produce desired levels, as the demand for marbling varies per country.
