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Juicy, succulent and tasteful pork made in Australia QAAFI Science Seminar – webinar
8 June 2021 @ 12:00 pm - 1:00 pm
Please click the link below to join the webinar:
Dr Marta Navarro
Consumers have ranked flavour as one of the main drivers in their buying choice of pork, including tenderness, juiciness, and roasted flavour as positive attributes. Provenance is also a quality value where the “brand Australia” has gained high well-deserved credibility, especially in the Asia-Pacific region. Previous research showed that pleasant pork flavour was related to the monounsaturated fatty acids (MUFA) contents of the fat. Thus, the aim of this project was to produce pork with a distinctively pleasant bouquet and a healthy fatty acid profile using oleic-acid (MUFA) rich diets as part of an Australian pork quality signature.