The pork industry is told it must focus on the “characteristics of better eating attributes,” including marbling, colour, higher water-holding capacity and tenderness.

Improved flavour called key to pork’s revival

U.S. pork consumption declined to 51.7 pounds per capita in 2020 from 59.1 lb. in 1960; Canada expected to be similar

Glacier FarmMedia – Pig producers need to improve the taste of the pork they raise if they want to combat long-term declines in consumption and market share, said an expert. […] Read more