Reaching full genetic potential and making improvements to the quality of pork in the UK were two of the key topics discussed at the JSR Farming Conference in York.

Farmers and related industry experts were in attendance at the JSR Farming Conference in York last week to discuss a number of key topics, amongst them there was one consistent rallying cry – the quality of British pork must improve.

Meat science experts believe that the supply chain as a whole needs considerable improvements if the eating quality of the popular British meat is to get better.

The director of meat science at JSR, Caroline Mitchell, claimed that in many cases there is no discernible taste or quality difference when comparing premium and standard pork items, arguing that statements about how the pigs were reared “slowly and steadily” were often used but that such claims had no correlation with eating quality.

“Perception isn’t always right. Animals that don’t reach their potential [weight gain] have poorer eating quality. We need to move away from the reliance of a story being the premium aspect of a product,” explained Caroline. “If we are able to select genetics for eating quality and produce them within an outdoor production system you can still have a story, but you also have the eating-quality benefits.”

As an example, she highlighted how interrupted growth has been shown to create tough meat at 5.4kg of shear force while the quick finishing method led to only 4.4kg. She also underlined how picking genetics to encourage intramuscular fat produces more succulent and flavoursome pigs.

Another key issue that was highlighted was supermarkets continuing to use modified atmosphere packing despite the fact that vacuum packing results in a superior pork experience.

“Vacuum packaging doesn’t toughen meat, it allows the meat to continue the ageing process, which means the product is going to be more tender.”

Liverpool Hog Boss, a pig roast catering specialists who often comment on the latest industry updates, opinions and research, supported Mrs Mitchells call for better breeding.

“The arguments are of course 100 percent right. Very often shoddy products hide behind stories about where the produce came from and how it was reared, especially when it comes to products sold in supermarkets,” said a representative for Liverpool Hog Boss.

Adding, “In a way we’re fortunate at Liverpool Hog Boss because as a caterer operating in the local area, as opposed to a large supermarket that sells to hundreds or perhaps thousands a day, we can be very selective in the pigs we use as part of our service. The pigs that we serve are not only reared in ethical conditions but they’re also selected genetically by our local farmers for a truly superior taste experience – and the spit and tray roasting cooking methods certainly don’t hurt!”

Liverpool Hog Boss is the number one in the region for hog roast catering and machine hire. They’re passionate, professional and highly skilled, creating delicious feasts for formal and informal events alike. Visit their website at http://liverpoolhogroasts.co.uk/ for more information.