Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs

Grants

Funding Acknowledgements

The High Integrity Australian Pork Co-operative Research Centre is gratefully acknowledged for providing funds to undertake this study (3A-106). The authors also acknowledge the producer and processor involved for their co-operation, technical assistance and support. Biometrical support and advice provided by Richard Jarrett and Jessica Tan and co-ordination of the consumer sensory study by Karen McNaughton and Emma Langlois from the South Australian Research and Development Institute, Waite, South Australia is acknowledged and appreciated.