缩小字体
放大字体
更改字体
把本页添加到收藏夹
把本页用EMail发出
打印本页
专题文章
打印本页
Mapping the Road to Pork Quality
By Tyler Kelley, Pork magazine - There are several forks in the road that lead to producing high-quality pork. If you take the wrong turn, you can win?° up with an inferior product.
David Meisinger, National Pork Board's assistant vice president of pork quality, has put together a list of critical-control points, which can serve as a map directing you to producing a high-quality pork product.
Meisinger outlined nine quality-control points, four of which are important to pork producers. The other five pertain to the packer's influence on pork quality. All contain several keys that ensure high-quality pork.
To continue reading this article please Click Here
(Opens in New Browser Window)
Note: You will need to be a registered user of the Pork Site to access this file. Registration is free. Once you have registered you will subsequently be logged in automatically if your browser is set to accept cookies.
(July 2002)
