Pork Quality: 2015 National Retail Benchmarking Study

Abstract Text: The purpose of this benchmarking study is to quantify pork quality variation in the retail self-serve meat case and provide information that can be used to implement changes necessary in order to meet the National Pork Board SMART objective of reducing pork having a subjective color score of 1 or 2 by 10% by the year 2020. The objective of this study was to benchmark pork quality from the top 3 major retailers and supermarkets in each market area across the United States according to the 2013 Progressive Grocer Marketing Guidebook (Stagnito Media, 2013). One hundred thirty three retail supermarkets, representing 28 market areas from 23 states were selected for the study. Samples were collected between January 2015 and April 2015 to eliminate seasonal variation. An experienced grader analyzed subjective color and marbling scores according to the National Pork Board Color and Marbling Standards (NPB, 2011) and various quality defects (bruising, blood splash, bone dust) in the meat retail case. Ten center-cut loin chop packages, for each brand and enhancement type (enhanced and non-enhanced) were purchased. After purchase, samples were shipped to North Dakota State University for subjective and instrumental parameters for evaluation of subjective color, subjective marbling, instrumental color (CIE L*, a*, and b* color space values), pH, cook-loss percentage, and tenderness as determined by the Warner-Bratzler shear force method. Data was analyzed using the means and mixed procedures in SAS (SAS Institute, Cary, NY). Mean subjective color score values were 2.85±0.79 for in store evaluation and 2.74±0.79 for in laboratory evaluation. Mean subjective marbling score values were 2.30±1.07 for in store evaluation and 2.27±1.02 for in laboratory evaluation of subjective marbling. Mean instrumental color values were 55.56±3.63 for L*, 16.60±2.30 for a*, and 10.33±1.53 for b*. Mean pH value was 5.83±0.32. Mean cook-loss percentage was 14.22±6.34% and the Warner-Bratzler shear force value was 24.25±7.23 N. Results indicate that a great deal of pork quality variation exists in the retail meat case nationwide.

Keywords: Benchmarking, Pork, Quality