Scientific research quantifies delicious quality of Agu brand pork

Scientific research quantifies delicious quality of Agu brand pork

Agu Pigs


October 11, 2018 Ryukyu Shimpo


The Okinawa Prefectural Livestock Research Center in Nakijin carried out research on the meat quality of Agu brand pigs, and found that Agu pork contains more components that affect the deliciousness of the meat than western pork.

Compared with average pork, Agu pork contained about 1.38 times the free amino acids, which affect umami and sweetness.

In addition, Agu pork is excellent at retaining water, so the amount of meat juice lost when cooking is less than that of average pork.

Until now there have been few scientific research findings that demonstrate the deliciousness of Agu pork.

The results are expected to enhance the exposure and value of the brand.

Agu brand pigs are bred from Agu male pigs and Western or other female pigs.

The meat quality study examined the loin portion of ten ordinary pigs and ten Agu brand swine.

Agu pigs contained 78.9 milligrams of free amino acids in a 100-gram sample, while ordinary pigs contained 57 milligrams.

Also, cooking loss of meat juice was lower and pressed juice percentage in cooked meat was higher in Agu pigs.

Producers and distributors requested explanation of the meat quality characteristics.

Katsuhiro Shimajiri, director of the Agriculture, Forestry and Fisheries Department of the Okinawa Prefectural Government, said, “I can attest to the good quality of the Okinawa Agu pigs on scientific grounds.

If the production system is set, the potential [to sell] overseas will also expand.”

According to a survey by the Okinawa Agu Brand Pork Promotion Council, the number of Agu shipments in FY2017 was 30,5093, marking an increase of bout 2,000 from four years prior.


(English translation by T&CT and Megumi Chibana)


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