The belly of the pig has become substantially crucial in recent years, mainly due to increased global demand. Countries like South Korea and Japan favor these cuts for their traditional cooking methods and are willing to pay a premium for high-quality bellies. Moreover, the popularity and frequent use of bacon in North American recipes have increased demand for premium-quality pork bellies. So, in this episode, I talk to Dr. Manuel Juarez about pork belly quality, innovations, and automated systems for measuring belly firmness, covering the balance between diet and genetics while determining pork belly quality.

“Bacon is everywhere every day, and then other pork cuts are maybe not as common. So the combination of the export markets plus the popularity of bacon, have helped increase the price of the pork belly." - Dr. Manuel Juarez

What you'll learn:

• (00:00) Highlight
• (03:03) Introduction
• (05:07) Explanation on the term "phenomics"
• (06:48) What determines pork belly quality and how to measure it
• (11:49) Firmness measurement methods
• (16:04) Iodine value in carcass assessment
• (18:26) Development of bar-bend into an automated system
• (21:22) Using multiple conveyors for industry
• (24:55) Factors affecting quality of pork belly
• (32:24) Advancements in research on pork belly quality
• (33:29) The three final questions

Meet the guest: Dr. Manuel Juarez

Experience

• Current: Livestock Phenomics Scientist at Agriculture and Agri-Food Canada 
• Past: Meat Quality Brand Manager at Spanish Association of Breeders of the Goat Malagueña

Background

• M.B.A. Agri-Food (EOI)
• Ph.D., Animal Science (University of Seville)
• M.B.A. (CEREM)
• D.V.M. (University of Cordoba)

Connect with the guest!

The Swine it Podcast Show Canada is trusted and supported by innovative companies like:

- Precision Veterinary Services

- Nutrition Partners

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