AP- Some food scientists are recommending that as consumers scan the meat case for ``The Other White Meat,'' they select pork based on --how dark it is.
Ken Prusa is a professor of food science and human nutrition at
Iowa State University.
He says a deeper, richer red pork can indicate a higher pH than
The darker the pork, the less acid it contains that damages
muscle proteins and causes meat to be pale, watery and more sour.
Prusa describes the flavor of the darker meat as sweeter and
He says he got tuned in to the added value of a higher pH factor
when he was conducting research at a packing plant in Marshalltown.
He says he noticed that Japanese export buyers chose darker pork,
so he brought some back to the lab to study it.
Prusa recommends that producers pay close attention to genetics
and slaughtering practices to create a higher pH in their products.