• Asian-Australasian Journal of Animal Sciences
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• v.24 no.11
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• pp.1629-1636
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• 2011

Global pork markets are becoming more competitive, riding the wind of the bilateral free trade agreement. China is the world's largest pork producer with nearly 50% of the world's total production. China's fast growing economy has provided its people with higher purchasing power, resulting in a rapid expansion of the Chinese swine industry over the past decades. Worldwide, China consumes the greatest amount of pork and it is believed that this trend will continue. Japan is the world's largest pork importing country, even though it also produces a lot of pork. The Japanese swine industry encounters weighty obstacles in production costs and environmental limitations which result in reduced domestic supply and creates the situation in which Japan has to import a significant amount of pork for their consumption. South Korea is also a large buyer of pork, with a status greatly influenced by the struggle that the country has faced with Foot and Mouth Disease (FMD) which occurred in 2000, 2002 and 2010. High production costs, low production efficiency, and forced culling following the FMD outbreak resulted in the loss of many hog farming households in the country, reducing supply of domestic pork in the face of continued demand. Overall, pork production in these economically important countries can greatly impact the industry globally. The goal of this review paper is to describe pork production in China, Japan, and South Korea and discuss these countries' role in global pork export markets.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.775-785
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• 2024

Pork production is a significant agricultural enterprise in the United States and Canada. The United States is the third-largest global producer of pork and Canada ranks seventh in pork production. The North American Free Trade Agreement and its successor, the U.S.-Mexico-Canada Agreement, have facilitated trade and integration between the two countries. The majority of production systems are modern and intensive, characterized by large vertically integrated farms using advanced technologies. Both nations benefit from their status as major producers of feed grains, with the United States leading in corn and soybeans, while Canada excels in canola and barley production. The regulatory frameworks for food safety, animal welfare, and environmental stewardship differ slightly, with the FDA and USDA overseeing these aspects in the United States, and Health Canada and the Canada Food Inspection Agency in Canada. The United States and Canada also have well-established distribution networks for pork products, relying on both domestic and international markets. Export markets play a crucial role, with the United States being a major importer of Canadian pigs, and both countries exploring opportunities in Asia. Despite a rise in global demand, domestic pork consumption trends differ, with per capita consumption remaining stable in the USA and declining in Canada. Changing consumer preferences, including a demand for ethically raised and locally sourced pork, may influence production practices. Future trends in pig production include a focus on consumer concerns, sustainability, disease prevention, reduction of antimicrobial use, and advancements in technology. The industry is adapting to challenges such as disease outbreaks and changing regulations, with a strong emphasis on animal welfare. Labor and workforce considerations, along with advancements in technology and automation, are expected to shape the efficiency of pork production in the future.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.755-774
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• 2024

The main objective of this study was to present data on the current situation and future trends of pig meat production in the European Union-27 (EU). Pig production has played an important social and economic role for centuries in many states of the EU. In 2022, pig meat production in the EU reached 23 M tons, which represented 21% of total production worldwide. The two key reasons that justify such amount of pork produced, are the acceptance and high consumption of the meat by the local population and the high quality of the meat produced which facilitated pork export. However, current data show a reduction in pork production for the last three years, as a consequence of a series of events that include i) problems with the chain of ingredients supply, ii) uncontrolled increase in African Swine Fever (ASF) outbreaks, iii) fast recovery of pig production in China, iv) increasing concerns by the rural population on the high cost to meet future requirements of the EU legislation on farm management, environmental sustainability and animal welfare, v) increased cost of all inputs involved in pig production and vi) limited interest of the new farmer generation to work on the pig sector. Consequently, pork production is expected to decrease in the EU for the next years, although sales will be maintained at a relative high level because pork is the meat preferred by local consumers in most EU countries. In order to maintain the favourable position of the pork industry in the near future, strategies to implement include: i) maintain the quality of the meat destinated to export markets, ii) improve the control of outbreaks of ASF and other swine diseases, iii) implementation of technological innovations to improve working conditions making more attractive to work in the pork sector of the food chain to the new generation of farmers and workers.

• Food Science of Animal Resources
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• v.38 no.4
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• pp.794-805
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• 2018

To identify correlation between fresh meat and processed meat products, we performed canonical correlation analysis (CCA) to predict the relationship between pork supply and meat product production in Korea. Results of CCA showed a canonical correlation of 0.8576 in the first canonical pair (p<0.01). The production of meat products showed the highest correlation with pork import but the lowest correlation with the production of domestic pork. Although Korean consumer preferred meat products produced by fresh domestic pork, inexpensively imported pork with high share in meat products was supplied in the market. Therefore, securing domestically produced raw meat is important for expanding consumption of domestic meat products. Results of this study suggest that meat processor and pig producer can achieve the $6^{th}$ industrialization by combining the production of raw pork materials, meat processing, and sales service.

• Animal Bioscience
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• v.37 no.4_spc
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• pp.719-729
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• 2024

Global pig production has increased by 140% since the 1960s. The increase in global population, coupled with improving socioeconomic conditions of many countries has led to an increased consumption of meat globally, including pork. To keep up with demand and capitalize on economic opportunities, the countries of China, the United States (US), and the European Union (EU) have become the top 3 pork producers globally. China is of particular interest, as it is the both the largest country in pork production and pig numbers, as well as being the largest importer of pork from other countries. Globally, the efficiency of pork production has improved, in relation to the integration of pig production and the dramatic increase in research efforts in pig nutrition and production. Through integration, large producers can consolidate resources and maximize profits and efficiency. The increased research interest and efforts in pig production have given scientists and producers the opportunity to collaborate to adapt to challenges and identify possible solutions to issues brought on by a volatile global market. Intestinal health (23%), general nutrition and growth (23%), and amino acid nutrition (15%) were the top 3 areas (61%) leading research trends in pig nutrition and production. Major dietary interventions with feed additives evaluated include functional amino acids, feed enzymes, pre-/pro-/post-biotics, and phytobiotics with a common goal to improve the growth efficiency by enhancing nutrient utilization and intestinal health. With increasing global issues with environment, pig producers and the supporting scientists should continue their efforts to improve the production efficiency and to reduce the environmental footprint from pig production.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.271-281
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• 1999

The cost of production of high quality pork is compensated by high returns, but constraints by the market are increasing. A few opportunities to maintain and improve pork quality by dietary means are presented. The healthy value of pork is a prerequisite. A careful control of suppliers and preservation of feeds are essential to protect pork against presence of contaminants from the feed. The feeding level and some dietary components modify the partition of the dietary energy into different pig tissues and chemical components of pork, affecting the hygienic and nutritional value, tenderness and taste. It is difficult to transfer a nutrient from the diet to pork, if the requirements. for growth are satisfied. Fatty acids and Vitamin E are the most studied exceptions. There is some evidence that iron and selenium contents can be affected too. Varying the content of a nutrient frequently changes sensorial and technological properties of pork. The addition of oils improves the acidic profile of depot fats, but the effect on phospholipid composition is not well studied and negative effects on oxidability and consistency of meat products are observed. Vitamin E can improve many healthy and sensorial characteristics, but its effect is clearer when the meat is stressed or manipulated.

• Journal of Animal Science and Technology
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• v.57 no.6
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• pp.22.1-22.7
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• 2015

Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids representing half of this value. Excessive consumption of saturated fatty acids increases total cholesterol, low-density lipoprotein-cholesterol, and triglycerides while decreasing high-density lipoprotein-cholesterol, raising concerns about an increased risk of hyperlipidemia, followed by cardiovascular diseases. In this review, we discuss the consumption and production trends in South Korea, the general characteristics, and health issues related to fresh pork belly to delineate the features of pork production and consumer welfare.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.7
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• pp.1020-1027
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• 2015

The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water status and protein properties of prepared pork chops was investigated. Results showed that regardless of tumbling time, CT method significantly decreased the muscle fiber diameter (MD) and significantly increased the total moisture content, product yield, salt soluble proteins (SSP) solubility, immobilized water component (p<0.05) compared with IT method. With the effective tumbling time increased from 4 h to 10 h, the fat content and the MD were significantly decreased (p<0.05), whereas the SSP solubility of prepared pork chops increased firstly and then decreased. Besides, an interactive effect between CT method and effective tumbling time was also observed for the chemical composition and proportion of immobilized water (p<0.05). These results demonstrated that CT method of 8 h was the most beneficial for improving the muscle structure and water distribution status, increasing the water-binding capacity and accelerating the marinade efficiency of pork chops; and thus, it should be chosen as the most optimal treatment method for the processing production of prepared pork chops.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.260-267
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• 2015

The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, $b^*$ value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) $L^*$ and $a^*$ values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops.