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PORK QUALITY

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.

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View pork quality projects supported by Swine Innovation Porc since 2010 in the factsheets below. 

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Enhancing pork belly quality across the value-chain

Manuel Juarez, AAFC Lacombe

Status: Ongoing. Results expected in 2028.

FACT SHEET

Identification and removal of barriers preventing the use of entire males for Canadian pork production

James Squires, University of Guelph; Maria deRosa, Carleton University

Status: Ongoing. Results expected in 2028.

FACT SHEET

Classifying Canadian pork based on quality attributes 

Manuel Juarez, AAFC Lacombe

Status: Completed in 2023.

FACT SHEET

Objective methods for the evaluation of marbling and other meat quality traits

Laurence Maignel, Canadian Centre for Swine Improvement

Status: Completed in 2018. 

FACT SHEET

Objective methods for the evaluation of marbling and other meat quality traits

Brian Sullivan, Canadian Centre for Swine Improvement

Status: Completed in 2018. 

FACT SHEET

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. 

FACT SHEET

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. 

FACT SHEET

Capturing genetic merit in differentiated pork production systems through genomics

George Foxcroft, University of Alberta

Status: Completed in 2013. 

FACT SHEET
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