Guaranteeing consistently high quality Australian pork: are we any closer?
H. A. Channon A B D , D. N. D’Souza C and F. R. Dunshea B
+ Author Affiliations
- Author Affiliations
A Australian Pork Limited, Barton, ACT 2600, Australia.
B Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Vic. 3052, Australia.
C SunPork Solutions, Loganholme, Qld 4129, Australia.
D Corresponding author. Email: heather.channon@australianpork.com.au
Animal Production Science 57(12) 2386-2397 https://doi.org/10.1071/AN17266
Submitted: 28 April 2017 Accepted: 16 August 2017 Published: 20 November 2017
Abstract
Considerable investment has been made by the Australian pork industry over several decades, to address key factors that affect pork quality, so as 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 focused 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 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 among the production, processing and post-slaughter factors experienced by pigs, carcasses and pork that can influence final product quality, either singularly or in combination. The present 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%.
Additional keywords: cuts, eating quality, interventions, pigs, system.
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