Samantha Robinson
Daily Egyptian
Technically, pork is a red meat.
But the National Pork Producers Council has been calling it "the other white meat" since 1988. This label applies to fresh pork and was created in hopes of making people aware that pork could be a part of a healthy meal.
However, Tony Young, the assistant dean for research in the College of Agriculture, wants to create a label for Illinois-produced pork to let consumers know that the meat is of quality and meets certain standards.
In order to create the label, standards have to be decided upon for inspectors to look for in the meat. Creating standards is done through research for which Young and his colleagues are hoping to receive funding.
"We would be doing work identifying high quality pork," Young said. "[The] research is to establish standards for Illinois so meat can carry the brand."
The brand will read 'Illinois premium meat' and will only be given to the meat once it has passed all points of the inspection.
There are many types of pork, but a lot of it is processed, and that meat will not bare the label. Only fresh pork will pass inspection for the brand.
Fresh pork is identified as pork chops, roast, ribs, leg, shoulder and any other piece that is fresh cut.
Pork is not usually thought of as a healthy meal, but that is what researchers are trying to get away from. They hope people realize this and begin to eat more pork products.
Carma Rogers, pork information specialist for the National Pork Producers Council, said pork is like chicken in that both have myoglobin, which gives it its white color and also makes pork leaner.
"Pork is healthier than people think, and anytime you smoke or char it, it is even fresher and healthier," Rogers said.
According to an article published by the Illinois Pork Producers Association, pork producers have seen a disappointing first half of 2002 and may have not seen the worst yet.
This is mainly because of the rising prices of hog supplies and lower numbers of consumers.
In Illinois, breeding herds have grown 7 percent on traditional family farms, showing positive projections of numbers of hogs that will pass through inspection.
Young proposed the label for Illinois after being contacted by pork producers to help create a premium branded product for consumers.
Appropriation of funding from the legislature will determine the outcome of the new label. Young said he is in the process of looking for additional funds from other resources that can help further the project.
"Likelihood of getting funded depends on budget," Young said. "If FY04 budget allows for us to receive funds and not suffer cuts, that will be great."
Reporter Samantha Robinson can be reached at
srobinson@dailyegyptian.com
Published on 11/17/05; 12:24:44 PM
