Thursday, 25 August 2022 14:55

Scientists launch study into what makes the best NZ pork

Written by  Staff Reporters
Scientists at AgResearch are examining how factors like gender and pH values impact the eating quality of pork. 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.

More like this

Cut with care

OPINION: The new government has clearly signalled big cuts across the public service.

Biosecurity award for M. bovis work

A small company which mobilised veterinarians around the country to deal with Mycoplasma bovis was one of the winners in this year's Biosecurity Awards, held at Parliament.

Meat wellness, well done

Newly published research shows overseas consumers have a strong interest in improving their wellbeing through eating red meat, highlighting opportunities to achieve a premium for products with proven health benefits.

Frontline biosecurity 'untouchable'

Biosecurity Minister Andrew Hoggard has reiterated that 'frontline' biosecurity services within Ministry for Primary Industries (MPI) will not be cut under the Government's plan to reduce the public service.

Farmers fined for cattle abuse

A Waikato cattle farming family have been fined $23,000 for failing to provide sufficient food and care for their animals, resulting in more than half a dozen animal deaths.

Featured

Vaccinate against new lepto strain

A vet is calling for all animals to be vaccinated against a new strain of leptospirosis (lepto) discovered on New Zealand dairy farms in recent years.

Funding boost for red meat

Two major red meat sector projects are getting up to a combined $1.7 million in funding from the New Zealand Meat Board (NZMB).

Otago's supreme winner

Angus Barr and Tara Dwyer of The Wandle, Lone Star Farms in Strath Taieri have been named the Regional Supreme Winners at the Otago Ballance Farm Environment Awards in Dunedin.

Editorial: Wake up Wellington

OPINION: The distress that the politicians and bureaucrats are causing to the people of Wairoa and the wider Tairāwhiti is unforgivable.

TV series to combat food waste

Rural banker Rabobank is partnering with Food Rescue Kitchen on a new TV series which airs this weekend that aims to shine a light on the real and growing issues of food waste, food poverty and social isolation in New Zealand.

National

Machinery & Products

PM opens new Power Farming facility

Morrinsville based Power Farming Group has launched a flagship New Zealand facility in partnership with global construction manufacturer JCB Construction.

AGTEK and ARGO part ways

After 12 years of representing the Landini and McCormick brands in New Zealand, Bay of Plenty-based AGTEK and the brands’…

100 years of Farmall Tractors

Returning after an enforced break, the Wheat and Wheels Rally will take place on the Lauriston -Barhill Road, North-East of…

» Latest Print Issues Online

The Hound

Cut with care

OPINION: The new government has clearly signalled big cuts across the public service.

Bubble burst!

OPINION: Your canine crusader is not surprised by the recent news that New Zealand plant-based ‘fake meat’ business is in…

» Connect with Rural News

» eNewsletter

Subscribe to our weekly newsletter