Validating post-slaughter interventions to produce consistently high quality pork cuts from female and immunocastrated male pigs

Grants

Funding Acknowledgements

Funding provided by the High Integrity Australian Pork Co-operative Research Centre (3A-109) and the support from Australian Pork Limited to undertake this work is acknowledged. The authors gratefully acknowledge both the producer and processor for their involvement, support, co-operation and assistance in the conduct of this study. Dr. Cameron Jose from the Department of Agriculture and Food Western Australia is acknowledged for his assistance. Dr. Richard Jarrett, Jessica Tan and Dr. Anna Crumb from the South Australian Research and Development Institute, Waite Campus, Adelaide are also acknowledged for statistical support and conduct of the consumer sensory sessions.