Vitamin C isn’t just for colds anymore. Researchers at Iowa State Universitysay it helps pork on your plate stay juicy. ISU animal science researcherTim Stahly says feeding vitamin C to hogs a couple hours before processingreduces water loss by 13 percent. Stahly says that leaves the meat moretender and visually appealing. Stahly says it’s undecided who should administer the vitamin, the producersor the processors. Be he is optimistic the pork processing industry willhelp make that decision.He says in a time when the pork industry is vulnerable, this discovery mayaid in its recovery. Stahly says the patent for this research is pending and he sees this newtechnique going worldwide.
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