Processor KT

Pork Chain Unit

The Pork Chain Unit (PCU) has been established at the University of Bristol (Langford) to respond to industry concern over the variation in quality of British Pork.

Objectives of the PCU:

To raise awareness in the pig industry of pig meat quality as a positive attribute of British pork
To work with producers and processors to identify the factors that will raise product quality and reduce variation, increasing the appeal to consumers of British pork
To convey information on meat quality to producers, processors and retailers

One of the BPEX contributions to the Unit is the secondment of Pork Chain Manager, Silvia Nicolau, whose role is to liaise with the pork processing industry over meat quality and to work with Bristol researchers to produce fact sheets (these will include information from UK and overseas research), organise meetings and workshops on meat quality topics and coordinate meat quality research projects.

The strategy and direction of the PCU is determined by a management group consisting of key Bristol and BPEX staff.

The PCU oversees a range of meat quality research projects commissioned by BPEX or involving BPEX funding. This will result in a comprehensive research programme of direct relevance to the pig industry and ensure consistent knowledge transfer to the industry.

In order to ensure the activity of the PCU is directed at industry needs an advisory group has been established comprising representation from the major processors and drawing on other industry expertise. Members of the group are:

Adam Couch (Cranswick), Dan Day (Grampian Country Food Group), Jean Pierre Garnier (AHDB), Mick Hazzledine (Premier Nutrition), Bob Howe (George Adams), Kim Matthews (AHDB), Silvia Nicolau (BPEX, PCU Manager), Stuart Rowley (Premier Nutrition), Andrew Saunders (BQP), Peter Sheard (University of Bristol), Steve Vardy (Bowes of Norfolk), Grant Walling (JSR Genetics), Mark Wilson (BPEX, Chair) and Jeff Wood (University of Bristol).

Jeff Wood wins AMSA International Lectureship Award

Professor Jeff Wood, Head of Division of Farm Animal Science and Professor of Food Animal Science in the Department of Clinical Veterinary Science, is the recipient of the 2008 International Lectureship Award of the American Meat Science Association (AMSA).

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