Meat scientist Neal Matthews is committed to further improving pork quality on behalf of PIC. In recent years, the PIC Pork Quality Compass program has proven to be a successful tool for slaughterhouses to improve quality and compare results in an anonymous benchmark.
Let’s get straight to the point: pig farmers have limited influence on meat quality. The working methods of slaughterhouses largely determine the final quality, says Neal Matthews. “Roughly 70% of meat quality is determined by slaughterhouses. They have a huge influence.” Matthews, a meat scientist on behalf of PIC, is involved in quality improvement. The PIC Pork Quality Compass program has proven to be a useful tool for this.
Since its launch in 2021, PIC has been using the Compass program to help slaughterhouses further improve meat quality.
“We want to realize as much genetic potential as possible to improve meat quality,” says Matthews. In this way, PIC is involved in the entire chain.
Key factors influencing quality
The Compass program assesses pork quality based on several factors, Matthews explains. It looks at post-slaughter cooling rates, pH levels, colour, firmness, and texture. “Two elements have a major impact on the final quality: animal handling prior to stunning and the way the carcasses are cooled after slaughter.”
He believes stunning via modern CO2 systems is preferable due to the ability to move pigs in groups, rather than single file. The animals experience less stress with this method than with single-file electric stunning. “The lower the stress level, the better the final meat quality. This also applies to loading and transport. The pig farmer has some influence on that as well,” says Matthews. After slaughter, it’s crucial that the carcasses are cooled quickly to ensure a good pH level.
Global implementation and benefits of the Compass programme
Matthews helps slaughterhouses worldwide to improve meat quality. Currently, 57 slaughterhouses are working with PIC’s Compass program. These slaughterhouses are primarily located in North America, South America, and Europe.
Matthews doesn’t disclose the names of slaughterhouses using the Compass program. When asked about quality levels in different regions, he replies that slaughterhouses in North and Central America generally perform best. According to Matthews, this is also due to the export of fresh pork to Japan. “That country has high standards for meat, with a good colour and correct pH values.”
PIC’s Compass program offers several advantages for slaughterhouses, says Matthews. “They not only gain insight into the quality they deliver but can also compare results with our anonymous benchmark. Such a benchmark didn’t exist before.” With specialized audits, Matthews helps identify problems and improve processes when necessary. “We maintain good contact with the slaughterhouses, and, with the help of the Compass program, we can elevate meat quality.”