This research project evaluated a wide variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified 6 shoulder muscles and 3 ham muscles that have quality attributes that could be utilized to separately market these muscles and potentially achieve greater overall pork carcass value.
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Discover how you can help improve the pork industry by checking out research RFPs or sharing your own ideas. If you have a research idea, we want to know! Here’s your chance to make a difference.
