Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.

The pork industry’s decision to convert to sow housing in recent years had been driven predominantly ethical concerns, but scientific research may yet help producers transition more easily to group housing and handle the new set of challenges it brings.

Independent Processor editor-in-chief Sam Gazdziak spoke with Roger Alewel about judging the heavy weight bacons.