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
Producers Strive For Full Value Pigs What About Full-Value Pork?
Full Value Lard
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
Our Mission: To Improve Meat Quality through a Science-Based Approach This Includes Preventing Waste and
Full Value Pigs Full-Value Pork 280 Pounds of Living Tissue 211 Pound Carcass
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
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?
Movement of Pigs to the Stunner Auto-Gate System Moves pigs as a group Reduces stress Keeps blood ph high
CO 2 Stunning Reduces blood splash Slower ph decline Improves color and purge
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
Pork Blood About 12 pounds Collected at time of stick ph and temperature relates to animal stress High ph and low temperature are desirable Separated into plasma and red cells
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
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
Bone Ears Pate Skin Tongue Snout Tongue Base Cheek Meat Temple Meat Head Meat Trim Salivary Glands
Pork Head Products
Pork Viscera
Pork Viscera Esophagus Stomach Pancreas Pet Food Pepsin, Export Pharmaceutical Lungs Liver Pet Food Edible or Pet Food
Pork Viscera Heart Spleen Kidney Small Intestine Large Intestine Medical, Export Pet Food Edible or Pet Food Pharmaceutical, Casings Chitterlings
Pork Chitlins
Pork Bungs Calamari or Pork Bung?
Pork Viscera Potential value losses: Contamination Disease conditions Carcass conditions Will loose entire viscera set
Joint Issues Arthritis?
Deep Chills or Quick Chills Slows ph decline Improves color Decreases purge and improves cook yields
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
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)
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
The Carcass on the Cut Floor Pork Jowl Domestic or Trim Pork Tails Export Rear Feet Export Front Feet Domestic Neckbones Domestic or Export
Pork Skin, Bone, Fat and Trim Skin Pork Rinds or Gelatin Meat and Bone Meal Fat Trim Lard or Bio-Diesel Sausage/Hot Dogs
Pork Shoulder 19% of carcass
Pork Shoulder Upgrades
Hams 24.5% of carcass
Ham Femur Bones
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?
Pork Bellies 17% of carcass
Belly Value Loss About $1.00/lb
Pork Spareribs 5% of carcass
Loin 24% of carcass
Unique Boneless Loin Products Loin Cap Muscle Riblets
Boneless Loin 30% of bone-in
Pork Quality Scales
Pork Quality Scales
Purge Color - ph ph 5.60 ph 5.80 ph 6.00
Pork Loin Upgrades Japanese export market Domestic color selected programs Domestic color and marbling programs Several companies marketing Prime pork
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
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
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