Diet composition and slaughter age up to 24 weeks have minimal impact on pork eating quality of loin steaks and silverside roasts from female pigs

Grants

Funding Acknowledgements

The High Integrity Australian Pork Co-operative Research Centre is gratefully acknowledged for providing funds to undertake this study (3A-105). The authors also acknowledge the producer and processor involved for their co-operation, technical assistance and support. Dr. Cameron Jose from the Department of Agriculture and Food Western Australia is acknowledged for his assistance with carcase and meat quality measures. The biometrical support and advice provided by Richard Jarrett and Jessica Tan and the co-ordination of the consumer sensory study by Karen McNaughton from the South Australian Research and Development Institute, Waite, South Australia is acknowledged and appreciated.