Research is underway into what makes a great-tasting New Zealand-grown pork roast.
AgResearch scientists have launched a study examining how factors such as gender and pH values affect the eating quality of pork.
The research is a collaboration between NZPork, the industry organisation for commercial pig farmers, the Ministry for Primary Industries (MPI) through its Sustainable Food and Fibre Futures fund, and Freshpork.
The study is part of an innovative eating quality project, with NZPork contributing $59,875, MPI investing $45,000 and Freshpork $4648.
Consumer testing will enable researchers to evaluate attributes such as aroma, tenderness, juiciness, flavour and liking, and the overall perception of quality.
Consumers will also be asked how likely they would be to purchase the pork.
The NZ pork industry plans to use the study findings to develop a quality mark for pork so Kiwis can be confident they will have a consistently excellent eating experience every time they cook pork.
NZPork chief executive Brent Kleiss said NZ-born and -raised pork is of the highest quality from an environmental and animal welfare perspective, but there is no verifiable programme to measure eating quality.
“The findings will give us valuable information and insights about just how much pig gender and pH factors enhance or lessen the eating experience.
“This is about the industry ensuring Kiwis can be confident about the quality of NZ-born and -raised pork.”
NZPork is also working hard to bust misconceptions about NZ-born and -raised pork.
“Pork is one of the most popular proteins in the world, but some people still believe all pork is a fatty meat,” Kleiss said.
However, he said, most cuts of pork are quite lean when the easy-to-remove external fat is trimmed off, just the same as you might do for other meats.
“Many New Zealanders may also be unaware of the essential nutrients in NZ pork. It is a great source of quality protein and zinc, and also provides iron, and many B vitamins.”
Freshpork NZ project manager Jason McLaren said as a processor and wholesaler of NZ-raised pork, the company is committed to continually improving the eating quality of its products.
“The most exciting part about this research is that it’s specific to the NZ pork industry, making it very relevant to us.
“This means the findings could guide future decisions about how to further improve our processes to continually provide top-quality NZ pork products that consumers can rely on,” McLaren said.
MPI director of investment programmes Steve Penno said findings about developing a consistently high-quality product will be an especially valuable part of the project.
“Better understanding of what leads to pork with attributes consumers enjoy most will help farmers raise a premium homegrown product,” Penno said.
AgResearch senior scientist Carolina Realini, who has experience in NZ and overseas researching the quality of pork and other food products, said the study will focus on consumer sensory testing with pork loin from different genders and at different pH levels.
“We’ll draw on the eating experiences of a group of consumers to gain insights into what they perceive from different treatments.
“The findings of this consumer study will then lead to independent written findings that can be drawn on by the industry,” Realini said.
This eating quality research is expected to be completed early next year.
NZPork also operates the PigCare certification label programme, which provides assurance for shoppers that the pork they are purchasing comes from pigs born and raised in NZ to high standards of welfare.
