About our Pork
* Our humane care, "quiet" slaughter method, and ability to chill onsite will tend to increase pH. "[meat pH is] the overall driver of quality in pork. ...a high pH can be even more important than fat in determining flavor. ...pH is influenced by husbandry conditions, along with slaughtering and processing methods." Cook's Illustrated, July 1, 2011 referencing Dr. Kenneth Prusa, Professor of Food Science, Iowa State University. See also http://www.ipic.iastate.edu/publications/610.PorkQuality.pdf for more useful information, including pork color as an indicator of quality.