Improving pork eating quality
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Pork Quality
01 December 2017
Completed Project
Predicting the eating quality of pork
Reducing the variability in eating quality of Australian fresh pork remains a significant issue which needs to be addressed to improve consumer demand and satisfaction.
Unlike the red meat sector, the Australian pork industry has not yet developed a non-prescriptive, pathway-based eating quality model which can be applied to different cut and cooking method combinations to improve its acceptability and consistency.
Value for producers:
Recommendations:
For further information on pork quality, please contact Vaibhav Gole on 0436 934 763 or email: vaibhav.gole@australianpork.com.au