pH indicates quality of pork
After years of researching methods to make pork extremely lean, scientists are now looking at other attributes of the meat. By studying these qualities of the product, researchers hope to find points of differentiation that can add value to the meat, says Ken Prusa, Professor of Food Science and Human Nutrition at Iowa State University. He has identified a characteristic of pork that he hopes could be as significant to the industry as leanness.

After observing that Ja…

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