Page 4 - Australian Pork Newspaper

Pork steaks, even when on special, cook up a treat when treated the 6-2-2 way.
Going into bat for pork fat
After all, it is the most important quality when it comes to pork – some- thing that can be missing when production systems and breed selection are all about growth rate.
Lean animals can often fail to deliver on the taste front when plated up.
In the latter decades of the 20th century, the un- warranted obsessiveness for ‘anti-fat’ in pig meat – coupled with the ‘other white meat’ advertising campaign – meant pig pro- ducers turned their atten- tion almost exclusively to breeds that had little fat.
I commend Australian Pork Limited here for de- veloping and promoting its ‘6-2-2 method’ for pan frying pork steaks.
This can result in a rela- tively tasteless fresh pork product and that’s not something the industry needs.
Wagyu beef is top of mind.
we really must treat it right.
A reasonable fat covering is essential when roasting a pork shoulder.
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LINTON Batt and his Black Label Berk- shire pork products are a breath of fresh air in Western Australia’s pork production space.
was – typically comprised of water, salt and sodium phosphate.
Cant
Comment
by BRENDON CANT
His tasty pork recently won Champion Export Pork and Champion Her- itage Breed Pork at the 2021 Perth Royal Show Food Awards.
A little further down the track, consumers also woke up to the fact that they were paying for not only pork but liquid.
Slow-growing heritage breeds such as his beloved ‘Berkies’ truly deliver on flavour.
With the allied focus on minimising backfat when it comes to how producers are rewarded by proces- sors, it becomes something of a double whammy for consumers.
eating quality, the pork industry has a significant investment in augmenting the IMF content of pork through strategic feeding and genetic selection.
Somewhat alarmingly, they gave eaters a false sense of how to cook pork.
At the other extreme, think about how intra- muscular fat heightens the tasting experience.
It works.
I use it.
Pork is so precious that
Slow growing Berk- shires, perhaps pasture raised and appropriately supplemented, could well become the ‘wagyu’ of pork.
In other words, to the Large White and Landrace breeds predominantly.
While not overcooking is a good start, a welcome precursor would be tastier and more succulent pigs being grown and available in the first place.
When it comes to eating quality, a food property en- compassing taste, flavour, juiciness and tenderness can be affected by many parameters, including in- tramuscular fat content – which is generally be- lieved to positively impact eating quality, though the data regarding this rela- tionship does vary.
We subsequently sacri- ficed a lot of succulence and flavour.
I think we may have gone too far and too quickly down the supposed ‘healthy’ eating path, whereby lean pigs have been churned out at the ex- pense of taste and flavour.
Because IMF is gener- ally associated with higher
While this seemed to work for a short time, eaters started to ponder more deeply on what the moisture enhancing fluid
Moisture-enhanced pork then became one of the injectable solutions for a lot of the pork on offer in supermarkets in order to overcome obvious dryness and lack of succulence.
Surely this is ultimately a potential path to nowhere when it comes to growing and marketing a protein product in an increasingly competitive marketplace?
The public had to be won back somehow.
These moisture-en- hanced meats retained their moisture even when overcooked.
Interestingly, and I be- lieve appropriately, 40 per- cent of the Food Awards judging criteria is devoted to flavour.
Surely a better way would be to better educate consumers on how best to cook pork in the first place.
APRIL Stakeholders’ Forum
* from P2
explored the application of BONIFF – a modified form of Detach – to semi- moist extruded creep feed under conditions of an enterotoxigenic e coli challenge, in the presence or absence of dietary medicinal zinc oxide.
and that the product could be commercially
ment using a hand-held spectrometer and cloud- based machine learning software
It was found that the BONIFF preparation was stable on SMEC pellets from the time of delivery to the end of the experiment, a period of 6-7 weeks.
Finally, Dr Rikard- Bell commented that the APRIL pipeline has some promising technology and some excellent research part- ners and commercial proposals to validate technologies prior to commercialisation and adoption.
Further studies are planned to progress these technologies.
Stability studies be- yond the trial period continue to demon- strate good stability of BONIFF.
Potential opportuni- ties exist for the industry with:
As this is the last column of the year, the APRIL team would like to wish everyone a merry Christmas and happy new year and thank everyone for their ongoing support during the year.
This indicates that post-extrusion coating of BONIFF is achievable
• Real-time, in-field water quality assess-
We look forward to re- connecting in 2022.
available via feed. Results from the study
• Rapid measurement techniques to detect the presence and concentra- tion of boar taint com- pounds at processing
demonstrated good performance of the BONIFF-SMEC against a standard diet, and no negative impacts relative to medicinal ZnO.
• A ‘lab on a chip’ for pen-side assessments of welfare and pain.
Page 4 – Australian Pork Newspaper, December 2021
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