Category Listing Print Search Results
Processor KT - Meat Quality
Target Pork Quality 6: Boar Taint and its Control
Wednesday, 13 July 2011
Please click the link to download the publication
Target Pork Quality 6 Boar Taint and its Control (349.43KB)
Target Pork Quality 5. Evaluating pork eating quality
Monday, 16 February 2009
A guide to good practice for taste panels
5. Evaluating pork eating quality (504.21KB)
Target Pork Quality 4: Ageing and the impact on meat quality
Thursday, 14 August 2008
Ageing is the natural process of meat tenderisation after rigor mortis. This is due to the action of muscle enzymes which break down some of the protein structures that “hold the meat together”. Ageing has been demonstrated to improve pork tenderness, flavour, colour and juiciness, ie ageing can enhance pork eating quality.
Target Pork Quality 4 Ageing and the impact on meat quality (586.24KB)
Target Pork Quality 3: Carcase chilling systems and their impact on meat quality
Thursday, 14 August 2008
The chilling system employed has a significant impact on several key aspects of pork, such as microbiology, meat safety, eating quality and even production yield.
The optimisation of a carcase chilling system depends on the market being supplied. If eating
quality is of prime importance, then special attention should be paid to issues such as cold shortening. If cost is of prime importance then the priorities are minimising weight loss and maximising throughput. The chilling system therefore should be designed to meet individual needs, in order to satisfy customer expectations.
3. Carcase chilling systems and their impact on meat quality (403.21KB)
Target Pork Quality 2: The use of pH meters at pork processing plants
Wednesday, 26 March 2008
The use of pH meters at pork processing plants
2. The use of pH meters at pork processing plants (486.26KB)
Target Pork Quality 1: Opportunities for improving the quality of pork
Wednesday, 26 March 2008
Opportunities for improving the quality of pork.
1. Opportunities for improving the quality of pork (252.39KB)
A glossary of carcase and meat quality terms.
Tuesday, 25 July 2006
A glossary of carcase and meat quality terms.
A glossary of carcase and meat quality terms. (2.29MB)
MLC Pork Blueprint
Tuesday, 25 July 2006
Blueprint for Quality Pork
MLC Pork Blueprint (612.74KB)