Final research reports made available on this website
Third parties have prepared final research reports for Pork CRC Ltd ACN 150 210 325 (Pork CRC), summarising the methodology, outcomes and potential applications of research projects that have been conducted via Pork CRC (Research Reports).
Those Research Reports are provided “as is” for the purpose of disseminating information to the public.
Any views, standards or recommendations expressed in those Research Reports do not necessarily reflect the position of Pork CRC. To the maximum extent permitted by law, and unless expressly stated otherwise, Pork CRC:
- makes no representation or warranty about the accuracy, reliability, currency, completeness or lawfulness of any Research Reports;
- does not exercise any editorial control or supervision over such Research Reports;
- cannot and does not endorse the content of any Research Reports; and
- suggests that users of the Research Reports exercise their own independent skill and judgment before relying on the content of any Research Reports and, where necessary or appropriate, seek independent professional advice which is relevant to their individual circumstances.
By continuing to use the Research Reports, and to the maximum extent permitted by law, you:
- accept the abovementioned terms upon which Research Reports are made available to you; and
- release Pork CRC and each of its officers, employees and agents from any claims or losses that you may suffer or incur in reliance upon or use of those Research Reports.
SubProgram 3A – Optimal Pork Quality for Multiple Markets
3A-102: Information Management and Data analysis Tool for Physi-Trace – Garry Lee, University of Western Australia – Confidential
3A-104: On line lean meat yield measurements of pig carcasses – Heather Channon, Australian Pork Limited on behalf of PorkScan Pty Ltd. – Confidential
3A-106: Determining the effect of ageing period, cut type, cooking method and internal temperature on sensory and technological quality of pork – Frank Dunshea, University of Melbourne – Summary Report
3A-108: Information Management and Data analysis Tool for Physi-Trace – Stage 2 – Garry Lee, University of Western Australia – Confidential
3A-109: Validation of pork eating quality pathways in three commercial supply chains – Frank Dunshea, University of Melbourne – Summary
3A-112: Benchmarking meat quality parameters of high integrity pork between conventional and deep-litter housing systems – Rob Smits, Rivalea- Summary Report
3A-114: Development of a Near-infrared spectroscopy (NIRS) online test for boar taint – Cameron Ralph, SARDI – Confidential
3A-117: Development of Cytochrome b5 (CYB5A) as a selection marker for boar taint. – Mark Nottle, University of Adelaide – Confidential
3A-119: On line lean meat yield measurement of pig carcases – commercial validation – Heather Channon, PorkScan – Confidential
3A-120: Validation of a rapid test for boar taint – Cameron Ralph, SARDI – Confidential
SubProgram 3B – Inherent Properties of Australian Pork to Enhance Consumer Health
3A-107: Sensory specific liking and satiety induced by pig meat flavours – Eugeni Roura, University of Queensland – Summary Report Confidential
3B-111: Communicating the health benefits of pork consumption – Deborah Nolan-Clark, Landmark Nutrition Pty Ltd Report
3B-113: Effect of a Mediterranean diet (MedDiet) with fresh lean Australian pork on blood pressure, cardiovascular risk factors and cognition, mood and psychological wellbeing in high risk individuals.- Karen Murphy, University of SA – Summary – Report Pt1 – Report Pt2
SubProgram 3C – Market Demand for High Integrity Australian Pork
3C-101: Growth Potential and Meat Quality of Different Pig Genotypes – Patrick Morel, Massey University – Confidential
3C-103: Impact on Body Composition in Comparison with Lean Chicken or Lean Beef – Karen Murphy, University of South Australia – Report
3C-105: Defining the relative importance of consumer drivers and perceptions of Australian pork on targeted export markets – Peter Haydon, Australian Pork Limited and IPSOS Marketing, Sydney – Summary Report
3C-106: Eating Quality impacts on consumer perceptions and behavior – Peter Smith, APL – Summary Report Confidential