tuthill header top
HOME | SIRE LINES | MATERNAL GILT LINES | PERFORMANCE DATA | MEAT QUALITY | NICHE MARKETS | EXPORT | BERKSHIRE BREED | EMAIL US

The Berkshire Breed

 

Berkshire Pork Rankings for Sensory Quality

 

ATTRIBUTE BENEFIT BERKSHIRE RANK
High Ultimate pH Score Relates to low cooking loss, better water- holding capacity, high degree of tenderness First in 6 of 7 measures
Loin Firmness/ Drip Loss Improved processing quality, tenderness First in 4 of 4 measures
Meat Color Consumers consistently prefer darker pork First in 5 of 7 measures
Cooked Loin Quality High scores for intramuscularfat percent, tenderness andjuiciness all predict better consumer satisfaction First in 4 of 5 measures

 

This information is excerpted from meat-quality tests conducted from 1990-99 as part of the National Barrow Show, at Austin, Minnesota.The tests differentiate pork quality among the eight major pure swine breeds that provide the foundation genetics for most pork produced in the United States.

 

Looking for more information on the Berkshire breed? Here are a few links to check out:

 

American Berkshire Association
www.pork.org

 

the Pig Page || website design by EDJE Technologies