The average hot carcass weight of U.S. pork carcasses has increased from 82 kg to 96 kg since 1995, representing an increase of approximately 17 percent. If this increase remains steady, pork carcasses are projected to weigh on average 105 kg by 2030 and more than 118 kg by 2050.
With the increased focus on reducing salt and fat in meat products, what are the challenges that processors face in producing formed products, such as patties, nuggets, etc.?
