Pork

Introduction

Pork is a staple on nearly every dinner plate across the globe, and it is no wonder why – it retains its flavor, is versatile and has been reliably produced for ages. But how exactly is pork created and how does it make its way from the farm to our plates? This blog post will investigate the entire process from the moment of conception to when the pork makes its debut. We will examine the roles of genetics, pig management, slaughter practices and processing, as well as analyze the impacts of these decisions on the quality, welfare, and sustainability of pork products. By the end of this post, readers will have a greater appreciation for the complexity behind pork production and the implications for the pork industry’s growth and future.

Genetics

Pork production starts with genetics. Specifically, which breed of pig is chosen is the first decision and an important one at that. Different genetic lines can have different characteristics that influence the process as a whole (Maatje et al., 2007). For example, some breeds may reach market weight faster than others while consuming less feed, while other breeds may produce heavier pigs but with slower growth rates. Selecting the right breed is key and is dependent on the intended outcome of the operation (Maatje et al., 2007). Certain genetic lines may be appropriate for producing extra-lean cuts of pork while others may be better suited for pork with more marbling, or the intramuscular fat content.

Pig Management

Once a breed is chosen, the next step is managing the pigs. The pork production process relies heavily on natural behaviors, including parental care and grouping. For instance, farrowing, or the parturition of piglets, requires sows to be comfortable and confident in their environment, as mothers in more stressed conditions can have fewer piglets, as well as smaller and less hardy young (Maatje et al., 2007). To ensure this, gestation housing should be roomy enough for the sow to turn around and lay comfortably, as well as have plenty of fresh straw for the natural nesting behaviors (Maatje et al., 2007; Danel-Mombaerts & Quesnel, 1995). It is important to note that this section doesn’t just apply to sows, pigs of all stages of growth thrive in larger pens or pens with more enrichment tools, such as rooting feeders or rubber mats, as this promotes better mental and physical health and ultimately changes the flavor profile of the pork (Plenty et al., 2015).

When it comes to feeding, several nutritional components are essential to proper piglet development. Some of these components include protein, essential amino acids, vitamins, minerals and fat (Jacela et al., 2013). To maximize the potential of the pigs, it is recommended to provide the right diet for each stage of the pigs life (Jacela et al., 2013). For example, recently weaned pigs need more access to solid feed, but at the same time, more feed energy should be restricted as too much energy leads to faster growth and poorer carcass quality. In addition to feed, clean water should be available to piglets at all times, as it helps in maintaining their weight gains and health (Jacela et al., 2013; Mroz, 2004).

Slaughter Practices and Processing

Once pigs reach the appropriate market weight, they must be transported to a processing facility. According to the American Meat Institute, the average distance each animal travels is 40 miles (Godwin, 2018). This is mainly done by truck, though some farms may opt to use a rail transport system instead. During this process, pigs are also “processed”, meaning they are given a physical exam, castration and any other appropriate treatments that may enhance the quality or safety of the product (Godwin, 2018). After transport, pigs are sorted based on specific criteria, including age or size, before being moved to the stunning area to begin the slaughter process (Godwin, 2018).

The slaughter process itself is broken down into several parts. First, pigs are stunned, either mechanically or electrically, in order to render them senseless immediately. This is done to limit the amount of pain and stress experienced by the animal, increasing the quality of the product (Gouveia da Silva et al., 2018). After stunning, the carcass is then “exsanguinated”, or emptied of blood, by cutting the throat in order to remove any remaining traces of blood (Gouveia da Silva et al., 2018). Finally, it is then washed, packaged, and precooked in accordance to government regulations.

Impact and Future Considerations

While steps have been taken to improve the welfare and quality of pork, there is still work to be done. For example, the transport of pigs to an abattoir can be extremely stressful, leading to increased muscle tension and decreased meat quality (Knierim, 2020). To tackle this, farmers may opt to switch to slaughter on-site, as this would not only reduce the stress of transportation, but also lead to fewer meat losses due to bruising (Knierim, 2020). Additionally, more attention should be paid to the genetic lines used in pork production. This can be done by breeding information being monitored more closely in order to maintain the quality of the product and lower the risk of cross-contamination between farms and countries (Maatje et al., 2007).

Conclusion

At first glance, pork production may appear to be a rather simple process. However, there are a multitude of decisions that must be made between the moment of conception and the plate — and these decisions come with numerous implications. This blog post examined the complete pork production process, including the roles of genetics, pig management, slaughter practices, and processing. We also highlighted the impacts of these decisions on the quality, welfare and sustainability of pork products, as well as explored potential improvements for the future of the industry. Armed with this knowledge, readers should have a greater appreciation for the complexity behind pork production and the implications for the pork industry’s growth and future.