Pork quality refers to the characteristics of pork meat that determine its value and appeal to consumers. Key factors include tenderness, juiciness, flavor, and color. These attributes are influenced by the breed of the pig, its diet, and how the meat is processed and stored. Another important aspect of pork quality is the presence of marbling, which is the intramuscular fat that enhances flavor and tenderness. Additionally, the USDA has established grading standards to help consumers identify high-quality pork products, ensuring they receive meat that meets specific quality criteria.