increase font size
Scientists at AgResearch are examining how factors like gender and pH values impact the eating quality of pork.
Researchers are investigating what makes great-tasting pork as part of an innovative eating quality project.
Scientists at AgResearch are examining how factors like gender and pH values impact the eating quality of pork.
Consumer testing will help the researchers evaluate attributes such as aroma, tenderness, juiciness, flavour, overall perception of quality, and how likely they would be to purchase the pork.
The New Zealand pork industry aims to use the findings of the study to develop a quality mark for pork so Kiwis can be confident they’ll have a consistently excellent eating experience every time.
The research is a collaboration between NZPork and the Ministry for Primary Industries (MPI), through its Sustainable Food and Fibre Futures fund.
NZPork is contributing $59,875 to the research project with MPI’s Sustainable Food and Fibre Futures fund investing $45,000 and FreshPork $4,648.
AgResearch senior scientist Carolina Realini says she and her colleagues will focus on consumer sensory testing with pork loin from different genders and at different pH levels.
“We’ll draw on the eating experiences of a group of consumers to gain insights into what they perceive from different treatments. The findings of this consumer study will then lead to independent written findings that can be drawn on by the industry.”
NZPork chief executive Brent Kleiss says although New Zealand born and raised pork is of a high quality from an environmental and animal welfare perspective, there is no verifiable programme to measure eating quality.
“The findings will give us valuable information and insights about just how much pig gender and pH factors enhance or lessen the eating experience. This is about the industry ensuring Kiwis can be confident about the quality of New Zealand born and raised pork.”
“Pork is one of the most popular proteins in the world, but some people still believe all pork is a fatty meat. However, most cuts of pork are quite lean when the external fat (which is easy to remove) is cut off, the same as you might do for other meats,” says Kleiss.
Steve Penno, MPI’s director of investment programmes, says the knowledge about developing a consistently high-quality product will be an especially valuable part of the project.
“Better understanding of what leads to pork with attributes consumers enjoy most will help farmers raise a premium homegrown product.”
The research is expected to be completed early next year.
The recent East Coast Farming Expo, held over two days at Wairoa, offered an insight into the current state of agriculture on the east of the North Island, at a time when the locals are remembering the second anniversary of Cyclone Gabrielle.
OPINION: At last, a serious effort to better connect farmers and scientists.
An innovative idea for transforming mechanically deboned meat (MDM) into a meat flake for seasoning has taken top honours in the Meat Industry Association’s (MIA) first-ever Dragon’s Den competition.
An initiative by the Ministry for Primary Industries (MPI) to connect farmers with scientists is taking off judging by the response at recent regional field days.
Scientists from the Ministry for Primary Industries (MPI) are part of an international team working to develop a low-cost diagnostic tool that could significantly improve food crop production in developing countries.
Among the regular exhibitors at last month’s South Island Agricultural Field Days, the one that arguably takes the most intensive preparation every time is the PGG Wrightson Seeds site.
Two high producing Canterbury dairy farmers are moving to blended stockfeed supplements fed in-shed for a number of reasons, not the least of which is to boost protein levels, which they can’t achieve through pasture under the region’s nitrogen limit of 190kg/ha.
Buoyed by strong forecasts for milk prices and a renewed demand for dairy assets, the South Island rural real estate market has begun the year with positive momentum, according to Colliers.
The six young cattle breeders participating in the inaugural Holstein Friesian NZ young breeder development programme have completed their first event of the year.
New Zealand feed producers are being encouraged to boost staff training to maintain efficiency and product quality.
OPINION: The world is bracing for a trade war between the two biggest economies.
OPINION: In the same way that even a stopped clock is right twice a day, economists sometimes get it right.
OPINION: The proposed RMA reforms took a while to drop but were well signaled after the election.
