Lean pigs not so valuable
1995
Berting, J.
The insistence in the industry on producing leaner and leaner pork and bacon products is based on the assumption that a health-conscious consumer market will go on paying more for leaner cuts. But unless special cooking practices are employed, very lean pig meats can be dry, hard and even off-flavoured when served. European buyers are now beginning to insist on a minimum fat content similar to Australian maximum standards. Furthermore, whatever price advantage there is in the market for very lean pork, there is no good reason to expect that the producer who has worked to achieve that end will be given the price incentive to make it worthwhile.
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