Industry Focus

Product Quality

Satisfying consumer expectations for delicious tasting pork that is tender and juicy every time is a high priority to the Australian pork industry and continues to be addressed in research and marketing projects, in collaboration with the Pork CRC and the whole pork supply chain.

Current industry initiatives focused on product quality include: developing and testing of consumer messages of ‘how to cook’ pork, determining and validating key production, processing, post-slaughter and cooking practices to optimise eating quality of different pork cuts in order to implement a cuts-based eating quality system into industry as well as understanding the effects of low ultimate pH on pork eating quality.