This article has been peer reviewed and accepted for publication. It is in production and has not been edited, so may differ from the final published form.
Guaranteeing consistently high quality Australian pork – are we any closer?
Considerable investment has been made by the Australian pork industry over several decades to address key factors that impact on pork quality to improve consumer acceptability of pork and pork products. These outcomes have been utilised to inform on-farm quality assurance programs, develop effective solutions to negate boar taint issues associated with the production of entire males, drive continuous improvement in animal management and encourage new technologies to be implemented in both the production and processing sectors of the Australian pork supply chain. Australian Pork Limited’s Strategic Plan 2015-20 is focussed on maintaining profitable and sustainable growth in existing markets and developing strong foundations to support new opportunities, both in Australia and internationally. Guaranteeing that pork available for purchase is of always consistently high in eating quality will support ongoing consumer demand for pork through increased consumption frequency. However, achieving this on an everyday basis presents industry with significant challenges due to the many complex interactions between the production, processing and post-slaughter factors experienced by pigs, pork and carcases that can influence final product quality, either singularly or in combination. This paper describes recent quantitative studies to determine the size and effect of pathway parameters on eating quality attributes of fresh pork and knowledge gaps identified. Outcomes of consumer sensory studies to inform the development of a non-prescriptive cuts-based eating quality system for pork and commercially validate particular pathway interventions are detailed. Through the implementation of validated pathway interventions to optimise pork eating quality, the overall industry objective is to reduce eating quality fail rates of different pork cuts to less than 10%.
AN17266 Accepted 16 August 2017
© CSIRO 2017