I recently had a 200 lb. hog processed (gelt). Pork chops were wonderful!...bacon great!...had the first ham for Easter. Meat is mushy, dry, poor texture.

Before I complain to the processor, I would really like to know what about the curing process could cause these poor texture problems?

-- Cynthia Ann (tommyllt@yahoo.com), April 01, 2002

Answers

Dunno if this is your problem, but this is what I found on a search:

" Other quality defects from PSE muscle in processed products include excessive purge (free fluid) in pack- aged products, poor slicing characteristics, mushy texture, and uneven color distribution."

From this site: pork quality

-- Birdlady (A_Birdlady@yahoo.com), April 01, 2002.