Electrical stimulation or moisture infusion improves the eating quality attributes of loin and silverside cuts from female 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-109). The authors also sincerely thank and 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 Jolley for analysis of the sensory data and the co-ordination of the consumer sensory study by Anna Crumb from the South Australian Research and Development Institute, Waite, South Australia is acknowledged and greatly appreciated.