Swine genetics, including gender, has been one of the greatest influences on pork belly, and, in turn, bacon quality. Therefore, the evolution of genetics in pork used in commercial production has had a great influence in recent years in producing larger swine.
Sequentially, the changes in meat carcass composition influence the ratios of lean to fat, which is important in pork bellies, says Chance Brooks, professor and associate chair in the Department of Animal and Food Science at Texas Tech University, in Lubbock.