Supermarkets failing to get pork ranges right
Many UK supermarkets are risking putting consumers off eating pork by failing to get their product ranges right, research from JSR Genetics into eating quality of premium and standard range pork has shown.
JSR conducted monthly sampling of pork from major UK retailers and tested the tenderness of the meat by using machines to measure the amount of force it took to bite through the meat, as well as the pressure it took to cut.
Results showed that standard product ranges performed better than premium ones, with one premium range taking almost double the amount of pressure to bite into than its standard range.
Dr Walling said premium products were often sold by supermarkets on their proximity to the local area or how the animals are grown, instead of the quality of meat.
“It seems that a number of supermarket premium ranges are sold on their story, but it’s not giving people a better eating experience.
“Many people are paying more money, but they’re getting a worse eating experience.”
Dr Walling said the biggest concern was it could put consumers off eating pork, especially if they paid more for the meat for a special occasion.
“We need to make sure we meet consumers’ expectations,” he explained.
“The thing that surprised us a little bit was the supermarkets don’t have a lot of investment in meat science research and instead rely heavily on consumer buying habits.”
Dr Walling said researchers were now working closely with two supermarkets to ensure they get their product placement right and move the products up the league table.
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