FOUR

The Pork Checkoff recently hosted four webinars on sow health and performance. Missed it? Go to pork.to/researchwebinar to learn about why sows leave the herd, how body composition affects sow productivity, gilt development and more.

200 Chefs

The U.S. Meat Export Federation recently held its 25th annual Taste of the Caribbean. More than 200 chefs from 15 islands learned about the value of menuing pork loins, pork nomenclature and desired end-point-cooking temperatures.

100%

Be sure all your pigs sites have a premises ID number. More than 90 percent of pig production sites have them, but 100% participation is needed. PINs will play a key role in the industry’s Secure Pork Supply plan, which will offer a business continuity plan for producers facing a FAD. See page 10 for a FAD prep checklist. Find out more at pork.org/FAD and at securepork.org.

54,000+

The Youth for the Quality Care of Animals (YQCA) is off and running, with just over 54,000 youth certified. YQCA focuses on food safety, animal well-being and character awareness for youth ages 8 to 21 who produce and/or show pigs, beef cattle, dairy cattle, sheep, goats, market rabbits, and poultry. Online training is offered by 41 states, with 33 also providing face-to-face training.

8

pork cuts meet the USDA’s guidelines for ‘lean’

Study Finds Lean Red Meat Supports Heart Health – According to research, following a Mediterranean-style eating pattern that incorporates lean red meat can reduce cardiovascular disease risk factors.

The study compared Mediterranean-style eating patterns with red meat intake from the typical amount, 3 ounces per day, to a lower intake amount, 3 ounces twice per week. The research showed that consuming up to 18 ounces of lean red meat per week lowered cholesterol and lowered blood pressure while following the Mediterranean-style eating pattern.

“Participants’ LDL cholesterol, which is one of the strongest predictors we have to predict the development of cardiovascular disease, improved with typical but not lower red meat intake,” said Lauren E. O’Connor, lead author and a student at Purdue University. “Overall, heart health indicators improved with both Mediterranean-style eating patterns.”

The 41 participants, 28 females and 13 males, completed the three-phase study. The study concluded that adults who are overweight or moderately obese may improve multiple cardiometabolic disease risk factors by adopting a Mediterranean-style eating pattern with or without reductions in red meat intake when red meats are lean and unprocessed.

Eight pork cuts meet USDA’s guidelines for “lean.” Pork tenderloin, also used in the study, has the same amount of fat as a skinless chicken breast.