Meat quality, Eating quality
Project goal

Training aimed at pork abattoir personnel explaining the importance of pH and glycogen, measurement of meat quality, the impact of pH, and the procedure to measure pH.

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Project summary

This training aims to help learners understand the effect that pH, measurement of pH of pork carcasses, and other factors can have on pork quality

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Research enquiries

For further information on pork quality, please contact Vaibhav Gole on 0436 934 763 or email: vaibhav.gole@australianpork.com.au