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Using science to optimise a positive pork eating experience
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A NEW pork eating quality program is being developed in collabora- tion with Australia Pork Limited and the industry to optimise positive pork eating experiences for consumers.
By 2025, the industry aims to reduce failure rates to only 13 percent by improving key measures identified by consumers.
Pork Integrity
Muscle pH is currently being measured at var- ious abattoirs to develop insights into what makes high eating quality pork.
males, taking into account the monetary effects of both production sys- tems, while considering pre-slaughter and post slaughter parameters.
technologies for globally competitive Australian meat’ by the Department of Agriculture, Water and theEnvironment.
As muscle pH influences how much water meat holds, pH is an important predictor of yield, colour, drip loss and quality.
As a way to accurately measure eating quality contributors identified during our research, new objective technologies such as nuclear magnetic resonance and hyperspec- tral imaging were being tested.
Draft Australian pork eating experience quality guidelines have been de- veloped to address known factors that lead to nega- tive eating experiences in pork.
The relationship between muscle pH and muscle temperature decline is also important to manage for optimal eating quality.
Consultation will be rolled out soon, with in- dustry to finalise con- tent of these guidelines, helping Australian pork producers maximise pork eating quality and better experiences for the con- sumer.
Baseline pH levels for industry have been deter- mined as part of a na- tional audit, indicating the Australian pork industry is well placed, with op- portunities to improve pH even further.
This project contributes to a research partner- ship in order to achieve the objectives for the overarching project, ‘Ad- vanced measurement
A new pork eating quality program is being devel- oped.
Variance detected be- tween supply chains may be due to variation in husbandry, housing, ge- netics, transport times and lairage times.
A need for consistent carcass pH testing across abattoirs has led to the development of an on- line training module for quality assurance man- agers and officers at Aus- tralian pork processing plants.
The training program includes information on pH, the role it plays in determining the eating quality of pork and how to measure pH correctly.
This online training can be accessed freely from MINTRAC’s website.
In addition, a two-fold literature review of mem- orable eating experience was conducted to further understand pork eating quality.
A systematic literature review was initially con- ducted to determine the science associated with pork eating experience.
Artificial intelligence technologies were then used to collect around 3 million social media con- versations about pork and identify factors associated with positive dining expe- riences among consumers.
This process firmed up new opportunities and priorities for research to improve the eating experi- ence.
One of the factors most frequently responsible for a poor pork eating experi- ence was a smell or taste from non-castrated male pigs once they reach pu- berty.
Research into ‘boar taint’ has indicated that immunocastration may effectively eliminate this undesirable sensory expe- rience.
APL has requested pro- posals to conduct a com- prehensive cost benefit analysis of pork produc- tion with entire males versus immunocastrated
Australian Pork Newspaper, May 2021 – Page 7

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