Journal article

Guaranteeing the quality and integrity of pork - An Australian case study

HA Channon, DN D'Souza, RG Jarrett, GSH Lee, RJ Watling, JYC Jolley, FR Dunshea

Meat Science | ELSEVIER SCI LTD | Published : 2018

Grants

Awarded by High Integrity Australian Pork Co-operative Research Centre


Awarded by Australian Pork Limited


Funding Acknowledgements

Funding provided by the High Integrity Australian Pork Co-operative Research Centre to conduct eating quality studies (projects 3A-101, 3A-103, 3A-105, 3A-106, 3A-109 and 3B-101) and funding provided by Australian Pork Limited for compilation and statistical analysis of pork eating quality data (2009-2269) and to develop and commercially implement the Physi-Trace (TM) traceability system into the Australian pork industry (2010/0001, 2010/0003, 2011/1035.436, 2013/2131, 2015/006, 2015/061, 2015/071, 2015/2210, 2015/2212, 2015/2218, 2016/2224) is acknowledged. The authors also gratefully acknowledge all producers and processors for their collaboration, co-operation and assistance in these programs, the National Measurement Institute and TSW Analytical Pty Ltd. for timely analysis of pork samples and Cameron Scadding and Dr. Chris May from TSW Analytical Pty Ltd. for their early developmental work.