Phase II: Genomics and Lipid Studies for Flavour Selection in Pork

The hog industry in Manitoba is a very efficient means of converting grains and pulses into
high quality protein. Fresh pork is a healthy and nutritious source of protein, yet demand
remains static. One of the main reasons cited by consumers for not choosing pork is the
absence of good taste in modern pork. The objective of this project, which is a continuation
from Phase I of this project is to get fresh pork back on the dinner table by restoring its
flavour. In Phase I, sensory analysis to test the flavour of 1,350 pork tenderloin samples from
an array of breeds supplied by Maple Leaf was conducted, in addition to metabolomics
analysis, which gave information on precursors critical for good flavour development.
Sensory data and characterization of the metabolomics profile, coupled with genomics and lipid analysis in the final phase of this research (Phase II), will enable us to understand the
relationship between sensory outcomes and factors that play of role in influencing taste and
acceptability to determine which samples result in the most naturally flavorful meat samples.
This will allow for customized recommendations to be made to the hog industry, with
specificity regarding diets, ideal genetic strains, and conditions to yield the most desirable
pork for consumers. TO BE CONT.

Erin Goldberg
Faculty Supervisor: 
Michel Aliani
Partner University: