By understanding and improving factors that influence taste, tenderness, nutritional value and safety, we ensure consumer satisfaction and loyalty. Investing in meat quality research paves the way for premium products, stronger market presence, and continued success in the pork industry.
View pork quality projects supported by Swine Innovation Porc since 2010 in the factsheets below.
Increasing Canadian pork consumption, market share and competitiveness through enhanced nutritional values and overall quality with a functional molecule in pork meat
Claude Gariepy, AAFC St-Hyacinthe
Status: Completed in 2018.
Development of new genomic tools to improve meat quality traits and production efficiency in pigs
Brian Sullivan and Mohsen Jafarikia, Canadian Centre for Swine Improvement
Status: Completed in 2013.