103 Research needs for the development of the pork industry

Abstract

Abstract Global demand for pork and pork products is increasing, as is competitive pressure throughout the industry. Therefore, pork producers and processors must continue to become more efficient and innovative while focusing on evolving consumer demands. To do so, a strong research focus is needed by all involved. Traditionally, academia has focused its research on the basic science, while industry has worked to apply that scientific information into everyday practice. In the future, academia and industry will need to align to develop understanding, tools, and technology that are both meaningful for everyday use and practical to implement in production and genetic improvement programs. Understanding the fundamental biology of skeletal muscle and the interaction with the environment is the foundation, and this includes an understanding of embryonic development all the way through aging of fresh pork products. We must better understand both the pre-slaughter factors influencing the conversion of muscle to meat as well as the post-mortem biochemistry that underlies pork quality development. Moreover, a method of grading pork quality at line speeds of near 1500 / hr, and with traits that guarantee an enjoyable eating experience, will cement pork as the meat of choice to the consumer. Lastly, genetic improvement is allowing pigs to grow faster and heavier than ever, while still maintaining leanness and desirable eating quality. However, heavier pigs are often met with resistance by the processor and consumer as traditional cuts simply become “too big” for the average portion. New methods of cutting and processing a pork carcass, and increased understanding of whole muscle cut profiles that can be turned into new and exciting products for the consumer, are a major key to unlocking the total value of the pig for future producers and consumers alike.