PH and pork quality.

[splitshot]

Looks like that "the other white meat" grocer campain has some holes in the argument. The lighter the chops = a higher acid content (due to animal stress), and a bland meal.
Interesting read:
http://www.foodproductiondaily.com/Processing/Pork-quality-is-a-matter-pH-says-scientist

 

[TRAIL TAILOR]

Looks like that "the other white meat" grocer campain has some holes in the argument. The lighter the chops = a higher acid content (due to animal stress), and a bland meal.
Interesting read:
http://www.foodproductiondaily.com/Processing/Pork-quality-is-a-matter-pH-says-scientist

Split, I will add this article for "food for thought"

http://www.eutechinst.com/techtips/tech-tips35.htm

I enjoyed the read on both.

J

 

[spressomon]

Good articles! Commercial pork went to hell in a hand basket when the pork/meat industry marketing regime figured out they could sell a boat load more pork if they made it...well white and more 'un-pork' like.

Fortunately there is an under-toe harkening back to pre-hybrid pigs...now called "heirloom" strains...available. Although more $$$ and typically involving UPS/FedEx pushing the price envelope even higher.

If you haven't read any of Michael Pollan's books, especially "In Defense of Food" and "Omnivore's Dilemma"...I highly recommend them for greater insight into the world of food biz. Not pretty. Thank you Cruiserdrew for turning me on to Michael Pollan