In Ukraine, Mature Pork is Rarely Raised: Experts Identify Causes and Consequences
In Ukraine, the vast majority of pig farms focus on raising pigs to a slaughter weight of about 105-110 kg, and less frequently to 120 kg. Industry experts emphasize that this practice negatively affects the taste quality of the meat, resulting in decreased popularity among consumers.
This is reported by AgroReview
The Quality of Meat Depends on the Animal’s Weight
Igor Voshchenko, co-founder of LLC “Ryabushkivsky Bacon” and head of the “Association of Animal and Poultry Farmers of Sumy Region,” points out that the true taste of pork is formed when the animal reaches a weight of over 120 kg. According to him, thanks to modern genetics, pigs gain weight very quickly, reaching 105 kg by the age of five months. However, such meat remains physiologically immature and lacks a distinct flavor, which is not related to feeding or the use of stimulants in the feed.
“Currently, large-scale pig farms raise pigs to a slaughter weight of 105-110 kg, some up to 120 kg. However, tasty pork comes from animals weighing 120+ kg,” he explained. “Due to genetics, pigs grow quickly, reaching 105 kg by five months of age, but physiologically this meat is immature, hence tasteless. Its flavor is not related to feeding practices or the addition of stimulants to the feed. It simply hasn’t matured—this happens after the animal reaches a weight of 105-110 kg, at which point the fat gives the pork its distinctive flavor.”
A New System for Production and Sales is Needed
To obtain high-quality and mature pork, which is valued by Ukrainian consumers, a change in approaches to slaughtering and processing carcasses is necessary. In particular, for pigs weighing over 140 kg, specialized slaughterhouses and new processing methods, including scalding the carcass, need to be implemented. At the same time, the sale of such meat should occur in stores that operate in the evening, as markets often close before the end of the workday.
“For this, slaughterhouses with appropriate slaughter regulations must emerge, and it is preferable to sell the meat in stores where people can buy it even in the evening when they are coming home from work—markets do not operate at this time,” he believes. “We can only achieve quality pork through the consumer’s wallet. The concept of ‘large-weight pork’ must emerge, meaning mature pork. It should be labeled and have a corresponding price.”
Thus, experts emphasize that to improve the taste quality of pork in Ukraine, it is necessary to develop the practice of raising mature, large-weight animals and change approaches to the organization of slaughter and meat sales. This will help meet consumer demand for quality products and increase the profitability of the industry.