Pork Experts

Pork Quality


What is Quality? What Affects Meat Quality?
  • Color
  • Water holding capacity
  • Firmness
  • Marbling
  • Genetics
  • Production (on the farm)
  • Transport
  • Ante-mortem animal handling at the plant
  • Stunning/bleeding
  • Line processes
  • Chilling-Process
*pH is a trait that is often used to measure pork quality. PH is the measure of the relative acidity or alkalinity of pork and is directly related to color, firmness and water holding capacity.

Equipment Used to Measure Meat Quality
  • PH meter - device used to measure pH in carcass muscles.
  • Colorimeter - measures lightness and darkness within the muscle.
  • Japanese color score - ranges from 1-6, 1=light, 6=dark, 3-4 is optimal.

“Quality Benchmark”

Normal: DFD: dark, firm, dry PSE: pale, soft, exudative
  • PH range (5.7-6.0)
  • Reddish pink color
  • Slightly moist surface
  • Average/average + water holding capacity
  • Varies in tenderness/juiciness.
  • High pH (> 6.1)
  • Dark color
  • Dry, firm surface
  • High water holding capacity
  • Can be very tender/juicy
  • Low pH (< 5.40; can be higher)
  • Pale color
  • Very watery surface
  • Low water holding capacity
  • Can be dry/tough when cooked

Our Golden Key to Meat Quality

This chart represents the many components in our process with can affect meat quality. It is the success and consistency of these individual components which enable Hatfield to maintain our high standard of quality.