HUTCHINSON, Minn. — When you think of pork what comes to mind? Maybe it’s the sizzle of a Porterhouse chop on the grill, the flavor of a pulled pork sandwich, or the juiciness of pork in an apple salad? Whatever stimulates your taste buds, pork is delicious. As consumer preferences change, the pork industry also changes to meet their needs. Today’s pork tenderloin has less total fat than a skinless chicken breast. One of the easiest ways to remember lean cuts of pork is to look for the words “loin or chop.” Pork also provides nine key nutrients our bodies need each day. For the greatest flavor and tenderness cook pork to 145 degrees with a three-minute rest time to seal in the juices.
Pork farmers, guided by research, continue to develop the pigs that supply the marketplace with a high quality, consistent, healthy product. Many on-farm practices have been implemented to secure the health of both pigs and operators.
“A new grant of nearly $3 million will help University of Minnesota College of Veterinary Medicine (CVM) researchers and collaborators at the University of Edinburgh’s Roslin Institute investigate how porcine reproductive and respiratory syndrome (PRRS) virus evolves and spreads. The research will help scientists and producers anticipate a herd’s susceptibility to different strains of PRRS virus, and customize mitigation efforts accordingly.” To read the full article, go to https://vetmed.umn.edu/news/new-3-million-grant-helps-researchers-tackle-porcine-reproductive-and-respiratory-syndrome-virus. (U of M Brief, October 1, 2019).
So, the next time your taste buds hunger for pork, indulge them with this nutrient-rich, flavorful, high quality treat.
— Mary Nelson, University of Minnesota Extension
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