Program 3 – Projects & Final Reports

SubProgram 3A – Optimal Pork Quality for Multiple Markets

3A-101: Body composition and physiological changes associated with immunocastration at two different live weights – Karen Moore, DAFWA – Summary    Report    Appended Report

3A-102: Information Management and Data analysis Tool for Physi-Trace – Garry Lee, University of Western Australia – Report available on request

3A-103: Effects of various eating quality pathway factors on pork quality – Frank Dunshea, University of Melbourne – Summary Report

3A-104: On line lean meat yield measurements of pig carcasses – Heather Channon, Australian Pork Limited on behalf of PorkScan Pty Ltd. – Confidential

3A-105: Verification of eating quality pathways to produce consistently high quality pork -Frank Dunshea, University of MelbourneConfidential

3A-106: Determining the effect of ageing period, cut type, cooking method and internal temperature on sensory and technological quality of pork from entire male and immunocastrated pigs – Frank Dunshea, University of Melbourne – 

3B-101: Determining the variability in the eating quality of Australian fresh pork – Cameron Jose, DAFWA Summary  Report

3A-108: Information Management and Data analysis Tool for Physi-Trace – Stage 2 – Garry Lee, University of Western Australia

3A-109: Validation of pork eating quality pathways in three commercial supply chains Frank Dunshea, University of Melbourne – Summary   

3A-110: The influence of rate and length of dietary vitamin E supplementation on the shelf life and retail display quality of Australian Pork – Cameron Jose, DAFWA – Summary  Report

3A-111: Establishing the critical control points for improving fresh pork meat quality – Megan Trezona, DAFWA Summary Report

3A-112: Benchmarking meat quality parameters of high integrity pork between conventional and deep-litter housing systems – Rob Smits, Rivalea-  Summary Report

3A-113: Establishing the critical control points for improving fresh pork meat quality – Impact of enzymatic oxidative/glycolytic potential – Cameron Jose, Murdoch University Summary Report

3A-114: Development of a Near-infrared spectroscopy (NIRS) online test for boar taint – Cameron Ralph, SARDI

3A-116: Development of a generic pork eating quality model and interactive tool – Cameron Ralph, SARDI

3A-117: Development of Cytochrome b5 (CYB5A) as a selection marker for boar taint. – Mark Nottle, University of Adelaide – Confidential

3A-118: Investigation of Tenderness and Water Holding Capacity of Aged Pork Loins in Two Packaging Systems – Minh Ha, The University of Melbourne Summary Report

3A-119: On line lean meat yield measurement of pig carcases – commercial validation – Heather Channon, PorkScan

3A-120: Validation of a rapid test for boar taint – Cameron Ralph, SARDI

 

SubProgram 3B – Inherent Properties of Australian Pork to Enhance Consumer Health

3B-102: Long term pork consumption benefits – Karen Murphy, University of SA – Summary Report

3B-103: The acute response following the consumption of pork meat: a metabolomic study –  Samir Samman, University of SydneySummary  Report

3B-104: The role of pork in improving muscle mass, body strength and cognitive function in institutionalised elderly people – Karen Charlton, University of Wollongong – Summary   Report

3B-105: Volunteers’ attitudes towards consumption of fresh Australian pork – Karen Murphy, University of South Australia (UniSA) – Summary    Report  

3B-106:  Health benefits of pork consumption in the diets of Australian children -Deborah Nolan-Clark, Landmark Nutrition Pty Ltd – Summary   Report  Paper

3B-107:  Lipemic Index of pork – Manohar Garg, University of Newcastle – Summary   Report

3A-107: Sensory specific liking and satiety induced by pig meat flavours – Eugeni Roura, University of Queensland – Summary

3B-108: Exploring barriers to fresh and total pork consumption among children: parental perspectives   – Deborah Nolan-Clark, Landmark Nutrition Pty Ltd –  Summary   Report  Presentation

3B-109: Consumption of pork by Australians –  a secondary analysis  – Deborah Nolan-Clark, Landmark Nutrition Pty Ltd  – Summary     Report

3B-110: Pork consumption and serum irisin levels in type 2 diabetes  – Manohar Garg, University of Newcastle – Summary Report

3B-111: Communicating the health benefits of pork consumption – Deborah Nolan-Clark, Landmark Nutrition Pty Ltd

3B-112: Nutritional composition of pork – Ken Ng, University of Melbourne – Summary 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

 

SubProgram 3C – Market Demand for High Integrity Australian Pork

3C-101: Growth Potential and Meat Quality of Different Pig Genotypes – Patrick Morel, Massey University – Report available upon request

3C-102: Inclusion of lupins in the diets of finisher pigs – Megan Trezona-Murray (and Joshua Sweeny), DAFWA – Summary  Report

3C-103:  Impact on Body Composition in Comparison with Lean Chicken or Lean Beef – Karen Murphy, University of South Australia – Report

3C-104:  Enhancing the Iron Content of Pork to Promote Human Health Benefits – John Pluske, Murdoch University –  Summary     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 –

 

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