Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace

Abstract Retail pork from eight US cities was obtained for quality and palatability evaluations. Boneless pork loin chops were classified into one of three quality categories – “high,” “average,” or “low” – with higher quality chops possessing more desirable color, marbling, juiciness, and shear force characteristics than lower quality chops. Loin chops that were enhanced (injected with solution to improve juiciness and/or tenderness) had higher ( P P P P  > 0.05) for most quality and all palatability traits to the lowest priced, national branded bacon (US$6.47/kg) and the store branded bacon (US$8.30/kg) even though retail prices differed widely. Overall, there were tremendous ranges in values for these products indicating that retail pork is quite variable and that efforts to improve the quality and consistency of it must continue.