Pale, Soft,Exudative Pork

For the last two decades, retailers have been under pressure from consumers to provide leaner meat. This trend has occurred worldwide, and internationally pork producers have responded by developing breeds that carry less fat under the skin.

What wasn't realised was that many of these breeds carry a gene, the Halothene gene, which made those pigs very susceptible to stress, a condition known as PSS, the Porcine Stress Syndrome. When these pigs are moved through the normal meat production system, the resulting meat is pale, soft, and exudes high levels of drip loss at cutting, display, and cooking. The consumer, who in New Zealnd tends to overcook pork, finds the meat very dry.

Murrellen Pork embodies the PQIP system, managing the key issues at every step of the value chain from farm to retail. The PSE condition is detectable at the abbatoir, and every carcass bearing the Murrellen Pork brand has been monitored for the PSE condition.

Murrellen Pork will provide the customer with a succulent cut which under normal cooking conditions will provide a superior culinary experience. The purchase of top quality pork will no longer be a gamble.