Abstract
Consumers have ranked flavour as one of the main drivers in their buying choice of pork, including tenderness, juiciness, and roasted flavour as positive attributes. Provenance is also a quality value where the “brand Australia” has gained high well-deserved credibility, especially in the Asia-Pacific region. Previous research showed that pleasant pork flavour was related to the monounsaturated fatty acids (MUFA) contents of the fat. Thus, the aim of this project was to produce pork with a distinctively pleasant bouquet and a healthy fatty acid profile using oleic-acid (MUFA) rich diets as part of an Australian pork quality signature.
Dr Marta Navarro
Dr Marta Navarro is a post-doctoral research fellow of the Centre for Nutrition and Food Sciences. Her background and ample expertise are a farm animal veterinarian and nutritionist developed for more than 20 years. She completed a PhD at The University of Queensland in 2016, developing her more recent career in monogastric animal nutrition research with a focus on pigs and poultry.
Dr Marta Navarro, Postdoctoral Research Fellow, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, E: m.navarrogomez@uq.edu.au
New research finds Australian pork flavour signature
Native macadamia nuts could prove the key to developing a distinctively Australian pork flavour profile as a premium product in both domestic and international markets.
Dr Marta Navarro a Postdoctoral fellow at the QAAFI’s Centre for Nutrition and Food Sciences developed the feeding trial with Queensland producer SunPork. A selected group of animals were fed a typical global diet, including corn, soybean and corn oil. Other groups were fed diets with varying proportions of more distinctive Australian ingredients such as sorghum and lupins, as well as macadamia oil.
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The Queensland Alliance for Agriculture and Food Innovation is a research institute at The University of Queensland supported by the Queensland Government via the Queensland Department of Agriculture and Fisheries.
