Pig specialist looks to flavoursome pork

JSR Genetics, part of the Driffield-based JSR Farming Group, says its BioSoft Toolbox II can read the “marbling” of fat in the flesh of a live pig.

It says it is the only machine in the UK which can detect when pigs are developing intra-muscular fat, which gives flavour and succulence, as opposed to back fat, which is largely a waste of input.

JSR will use it to select for improvement of the breeding stock it sells into the industry.

Most large-scale pig producers use JSR hybrids, or similar animals, because they have bigger and faster-growing litters which produce more pork per pound invested. But “traditional” breeds have been making a comeback because celebrity chefs have pointed out that they give better “marbling” and therefore better eating.

JSR hopes to offer its customers the best of both worlds.

The new machine is an ultrasound scanner fitted with software developed by Biotronics Inc of Iowa in the United States, in conjunction with Iowa State University.

JSR’s head of science, Stephen Waite, said: “For many years, the trend has been for leaner back fat which has, in turn, reduced loin marbling. Now, with consumers seeking better eating quality, the aim is to regain more acceptable levels of fat within the muscle – but without putting on excessive back fat which would penalise producers.”

Managing director Grant Walling said: “Both Stephen and I were immediately struck by the potential of this technology when we first saw it presented at the World Congress on Genetics Applied to Livestock Production two years ago.

“And after seeing the image analysis software in action at Iowa State University our hopes were realised.

“Being able to scan live animals, and therefore actively select for IMF without excess back fat, is far quicker than having to wait until slaughter to score animals. It means boars go into our AI studs with IMF measurement on both them and their relatives. As part of our commitment to enhancing meat eating quality we immediately ordered two: one for use in the UK and one for use at our Canadian nucleus farm. JSR staff have also been trained on-site at Iowa University.”

The JSR investment also recognises that the UK customer’s move towards leaner pork has not been followed everywhere.

Currently, average IMF levels in the UK are 1-3 percent but they are much higher in Asia – 5-6 percent in Korea, for example.

Meat scientist Caroline Mitchell, who runs a consumer panel for JSR, said: “Whereas there are many pigs in the UK with an IMF level of one per cent, it is above two percent where the consumer really starts to appreciate the difference. Our taste panels have shown that five per cent gives the fuller flavour and succulence that really appeals.”

The software JSR is using could also be installed in slaughterhouses, to pick out the most ideal carcases.