New Zealand scientists have unlocked the secret to what makes great tasting pork.
NZPork commissioned AgResearch to examine how factors such as animal gender and muscle pH values impact the eating quality of New Zealand born and raised pork.
Consumer testing identified a preference for pork with normal pH levels of 5.52 to 5.65 - just slightly acidic - while those with low pH achieved less favourable scores.
Animal gender wasn’t found to influence eating quality for pigs with normal pH levels. However, when it came to pork with low pH levels, meat from entire males had the highest fail rate.
The research also evaluated the most popular sensory characteristics of pork, with consumers reporting that aroma was the aspect of pork they most enjoy, followed by flavour, tenderness and then juiciness.
The innovative eating quality project was led by AgResearch’s Senior Food Scientist Dr. Carolina Realini.