Improving pork eating quality

Reducing the variability in eating quality of Australian fresh pork remains a significant issue which needs to be addressed to improve consumer demand and satisfaction.

Unlike the red meat sector, the Australian pork industry has not yet developed a non-prescriptive, pathway-based eating quality model which can be applied to different cut and cooking method combinations to improve its acceptability and consistency.

Value for producers:

• Improving the eating quality of Australian pork will ensure consumers have a positive pork eating experience and also secure the place of Australian pork in the global market.

Recommendations:

• Pork should not be sourced from entire male pigs to reduce risk of boar taint; consider immunocastration
• Employ best practice handling during loading and unloading to reduce stress
• Ageing of pork is not effective, however the use of post-slaughter interventions such as moisture infusion did increase eating quality scores.