Dr Jon Meadus is working to create moister, tastier pork for consumers that can be sold for top dollar.
He aims to increase intramuscular fat (IMF), or marbling.
According to Dr Meadus, marbling gives pork great texture and flavour and is particularly good for barbecuing.
"The best pigs have around three to seven percent IMF," says Dr Meadus, who is employed by Agriculture and Agri-Food Canada.
"The seven percent value would be similar to an AA cut of beef. Meat with more marbling is more tender and not so easily dried out.”
“It's a way to ensure the consumer gets a good cut of meat with excellent flavour and texture," he said.
He is investigating both genetics and diet.
He is testing corn instead of barley and varying levels of vitamin A.
His early work indicates the Duroc and Berkshire breeds seem to routinely produce good marbling.
Currently, most of Canada’s best-marbled pork is exported.
Dr Meadus says once he zeroes in on the best marbling genes and identifies them to breeders, the industry will be able to produce more marbled pork - not only for exports, but also for Canadians in search of premium meat.
"It's a kind of quality assurance," Dr Meadus said. "The idea is for Canadian farmers to continue to be top-quality exporters of marbled meat while also bringing that same calibre to products at home,” he told a publication based in Europe.
