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Producers Strive for Full Value Pigs™– What About Full-Value Pork?

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Producers Strive for Full Value Pigs™– What About Full-Value Pork? Food Science and Human Nutrition Producers Strive For Full Value Pigs™– What About Full-Value Pork? Iowa Swine Day June 30, 2016 Dr. Ken Prusa Full Value Pigs™ • Holistic approach to disease management and herd health • Feed optimization and getting the most out of your biggest input • Marketing pigs at the right weight and right time – a precision harvest • Assurance to sell your products to your preferred buyer • Feeding the world Elanco Animal Health Food Science and Human Nutrition Producers Strive For Full Value Pigs™– What About Full-Value Pork? Food Science and Human Nutrition Full Value Lard… Food Science and Human Nutrition Producers Strive For Full Value Pigs™– What About Full-Value Pork? • Capture value and limit losses in the system: • Packer • Retailer • Warehouse Club • Further Processor • Foodservice Provider • Pork Importer • Consumer Food Science and Human Nutrition “To Improve Meat Quality” through a Our Mission: “To Improve Meat Quality” through a “Science-Based Approach” “This Includes Preventing Waste and Food Science and Human Nutrition Full Value Pigs Full-Value Pork 280 Pounds of Living Tissue 211 Pound Carcass Food Science and Human Nutrition Metabolic Signs of Animal Stress • Catecholamines (epinephrine/norepinephrine) released • Glucocorticoids (cortisol) released • Glycogen is metabolized, blood sugar increases • Heat Shock Proteins and Peroxiredoxin-2 appear in muscle • Muscle pH drops • Blood pH drops • Blood temperature increases Food Science and Human Nutrition Detrimental Effects of Stress on Muscle/Meat • Cascade of events within muscle due to stress may cause: • Muscle protein damage • Color loss • Loss of water-holding capacity • Textural issues – tough and dry? Food Science and Human Nutrition Movement of Pigs to the Stunner • Auto-Gate System • Moves pigs as a group • Reduces stress • Keeps blood pH high Food Science and Human Nutrition CO2 Stunning • Reduces blood splash • Slower pH decline • Improves color and purge Food Science and Human Nutrition Transition From Pig to Pork 280 pounds of living tissue • 280 pounds of living tissue • 12 pounds of blood • 1 pound of hair • 36 pounds of viscera • 15 pound head • 2 pounds of leaf lard • 3 pounds of trim and evaporative loss Food Science and Human Nutrition Pork Blood – About 12 pounds • Collected at time of • Separated into stick plasma and red • pH and temperature cells relates to animal stress • High pH and low temperature are desirable Food Science and Human Nutrition Pig Hair – About 1 pound • Removed through scalding, dehairing, polishers, singers • USDA – must remove all hair • Issues with hard hair • Value loss due to skinning Food Science and Human Nutrition Food Science and Human Nutrition USDA Head Inspection • Observe head, cut surfaces and right and left mandibular lymph nodes • Condemned due to ingesta • Tuberculosis • Abscesses • Atrophic rhinitis • Value loss due to head condemnation • Estimates - about 5% of heads condemned Food Science and Human Nutrition Bone Pate Skin Ears Tongue Snout Tongue Base Cheek Meat Temple Meat Head Meat Trim Salivary Glands Food Science and Human Nutrition Pork Head Products Food Science and Human Nutrition Pork Viscera Food Science and Human Nutrition Pork Viscera Esophagus Pet Food Stomach Pepsin, Export Pancreas Pharmaceutical Lungs Pet Food Liver Edible or Pet Food Food Science and Human Nutrition Pork Viscera Heart Medical, Export Spleen Pet Food Kidney Edible or Pet Food Small Pharmaceutical, Intestine Casings Large Intestine Chitterlings Food Science and Human Nutrition Pork Chitlins Food Science and Human Nutrition Pork Bungs Calamari or Pork Bung? Food Science and Human Nutrition Pork Viscera • Potential value losses: • Contamination • Disease conditions • Carcass conditions • Will loose entire viscera set Food Science and Human Nutrition Joint Issues – Arthritis? Food Science and Human Nutrition Deep Chills or Quick Chills • Slows pH decline • Improves color • Decreases purge and improves cook yields Food Science and Human Nutrition Hot Weight vs. Cold Weight - % Shrink • Daily slaughter of 400,000 • Average carcass weight of 200 pounds • Shrink loss of 2 pounds per head (1%) • Loss of 800,000 pounds per day • 400 tons of “pork” lost • Twenty “loads” of “pork” lost in one day Food Science and Human Nutrition Hot Weight vs. Cold Weight - % Shrink • If one plant kills 5 million head per year… • A 0.1% increase or decrease in shrink… • Could mean 1 million dollars lost or gained in one year (Assume $1.00 per pound carcass price) Food Science and Human Nutrition 100 Pound Carcass Side 83 pounds of soft tissue 56 pounds of lean tissue 27 pounds of fat 11 pounds of bone 6 pounds of skin Food Science and Human Nutrition The Carcass on the Cut Floor Pork Jowl Domestic or Trim Pork Tails Export Rear Feet Export Front Feet Domestic Neckbones Domestic or Export Food Science and Human Nutrition Pork Skin, Bone, Fat and Trim Skin Pork Rinds or Gelatin Meat and Bone Meal Fat Trim Lard or Bio-Diesel Sausage/Hot Dogs Food Science and Human Nutrition Pork Shoulder – 19% of carcass Food Science and Human Nutrition Pork Shoulder Upgrades Food Science and Human Nutrition Hams – 24.5% of carcass Food Science and Human Nutrition Ham Femur Bones Food Science and Human Nutrition Halo Effect in Ham Muscles “Major grocer withdraws hams from stores – but not over food safety”… (Meatingplace, 3/29/2016) 500,000 Pounds Recalled Product Quality Issue Possible Causes: Myoglobin? Muscle Fiber Type? Stress? Food Science and Human Nutrition Pork Bellies – 17% of carcass Food Science and Human Nutrition Belly Value Loss – About $1.00/lb Food Science and Human Nutrition Pork Spareribs – 5% of carcass Food Science and Human Nutrition Loin – 24% of carcass Food Science and Human Nutrition Unique Boneless Loin Products Loin Cap Muscle Riblets Food Science and Human Nutrition Boneless Loin – 30% of bone-in Food Science and Human Nutrition Pork Quality Scales Food Science and Human Nutrition Pork Quality Scales Food Science and Human Nutrition Purge – Color - pH pH 5.60 pH 5.80 pH 6.00 Food Science and Human Nutrition Pork Loin Upgrades • Japanese export market • Domestic color selected programs • Domestic color and marbling programs • Several companies marketing “Prime” pork Food Science and Human Nutrition Purge Value Loss • Purge - amount of liquid released from lean tissue • Vacuum packaged products • Product in combo’s for further processing • Product weight lost • Source of major value loss Food Science and Human Nutrition Value Loss in Purge • A major pork buyer might purchase 100 million pounds of pork per year • Experience 1% purge loss • Loss of 1 million pounds of product per year • Loss of value, eating quality and nutritional value Food Science and Human Nutrition In Summary…Producing Full-Value Pork • Continue to work on producing full value pigs • Holistic approach to disease management and herd health • Increased emphasis on stress reduction during loading and transportation • Controversial – carcass leanness versus focus on pH, color and marbling Food Science and Human Nutrition .
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