In the media Pork is tougher and less tasty than before
Many factors influence meat quality. One is the amount of intramuscular fat (marbling in the meat) which has a major influence on taste. There are two reasons why less fat is present in pork than in the past. Consumers are demanding meat without visible fat on the edge, and farmers also receive proportionally more money for leaner meat. At the request of the sector, ILVO has started research into ways of improving that taste. The following interviews were published in the (Dutch-language) media as a result of Eline Kowalski's PhD: Vleeskwaliteit sturen via ras(keuze) en geslacht.
Belgian pork chops are tougher and less tasty than they used to be
Read the (Dutch-language) article here: