Eating quality traits of shoulder roast and stir fry cuts outperformed loin and silverside cuts sourced from entire and immunocastrated male pigs
HA Channon, DN D'Souza, FR Dunshea
Meat Science | ELSEVIER SCI LTD | Published : 2018
Awarded by High Integrity Australian Pork Co-operative Research Centre
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.