Tag: Pork quality

According to a study conducted by South Dakota State University, pigs raised on a forage-based diet had a significantly better omega-6 to omega-3 fatty acid ratio than those fed a conventional grain diet. The benefits of free range pork extend far beyond mere nutrition, encompassing enhanced flavor, ethical considerations, and positive environmental impacts.

During the post-mortem process, the pH of muscle tissue declines naturally from around 7.0 to an ultimate pH (pHu) of 5.5 to 5.8. This process fundamentally determines the final quality characteristics, including what is the pH of pork tenderloin.