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-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 – Confidential

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 Melbourne – Summary Report

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

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 – Confidential

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 – Confidential

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

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 – 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

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 Sydney – Summary  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 Report Confidential

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 Report

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 – 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-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 – Summary Report Confidential