Library & Resources

Library & Resources

News

  • Biogas Code of Practice Consultation Workshops

    APL has developed a risk based Code of Practice for On-farm Biogas Production and Use (Piggeries) in response to growing interest in Biogas technology from Australian pig producers.  APL, through a previous project identified that there was a lot of …

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  • 2015-2020 Strategic Plan Consultation

    The APL 2015–2020 Strategic Plan consultation process continues with all meetings across the country now completed. To all of those producers who attended meetings, APL thanks you for your contributions so far. APL would like to offer all producers that have …

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  • Corrective Statement

    Australian Pork Limited (APL) issued Media Releases on 11 April and 19 December 2012 concerning the progress of the Australian pork industry’s initiative to move away from the use of sow stalls by 2017. APL made statements in those Releases …

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  • Notice of AGM and Annual Conference

    The APL Annual Conference and Annual General Meeting (AGM) will be held at the Marriott Hotel, cnr Exhibition and Lonsdale Streets, Melbourne on Thursday 21 November 2012. The Annual Conference will commence at 9.00am and the AGM will commence at 1.00pm. For …

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Complete Research Reports

Item Details

The Interaction between Ractopamine Supplementation, Porcine Somatotropin and Moisture Infusion on Sensory Pork Quality

18 Pages
1 Dec 0009
Author(s): Karen Moore

Producers use ractopamine and porcine somatotropin (pST) pre-slaughter to improve growth performance and carcass composition. This project aimed to determine the interaction of ractopamine, pST and moisture infusion post-slaughter, and examine the interaction between ageing and moisture infusion, on sensory pork quality. These findings indicate that ractopamine supplementation or pST pre-slaughter did not interact with moisture infusion post-slaughter to improve the sensory quality of pork. Moisture infusion improved sensory pork quality to a greater degree than ageing. Therefore, processors can use moisture infusion to improve sensory pork quality, particularly when the supply chain does not allow sufficient ageing time.

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