Color stability differences in pork muscle

Color stability of different pork cuts in the retail case may be predictable, according to Dr. Bailey Harsh, meat scientist at the University of Illinois.

August 24, 2023

17 Min Listen

Meat discoloration during retail display is a process characterized by changes in the pigment of meat. In beef, that discoloration has been linked back to muscle type. Studies regarding the color stability of different pork muscles, however, has been more limited. 

Joining us today to talk about meat discoloration at retail is Dr. Bailey Harsh, assistant professor of meat science in the Department of Animal Science at the University of Illinois. Dr. Harsh’s research is dedicated to the development of application-focused solutions aimed at challenges in food and production agriculture and increasing consumer demand for meat products.

This episode of Feedstuffs in Focus is sponsored byTopigs Norsvin.  Swine genetics company Topigs Norsvin is renowned for its innovative approach to implementing new technologies and its continuous focus on cost-efficient and sustainable pig production.  Research, innovation, and dissemination of genetic improvements are the cornerstones of the company.  For more information, visit

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