Pork Checkoff

Pork Checkoff Research

Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.

Contribute to Pork Research

Learn more about how you can help advance the pork industry through ongoing research.

Swine Health - Foreign Animal Disease
Evaluation of Lyophilization on Efficacy of African Swine Fever Vaccine Candidate ASFV-G-DI177L

This study was to evaluate the ability of the vaccine to be lyophilized, and the stability of the vaccine under different storage conditions.

Swine Health - Foreign Animal Disease
Investigating the Use of Novel Antemortem and Postmortem Sample Types for Detection of African Swine Fever Virus Infection after Natural Consumption

Overall, this study provides data on novel diagnostic sample types in a unique natural consumption model with potential benefits towards enhanced surveillance and early ASFV detection.

Human Nutrition
A Survey of Nitrate and Nitrite in Selected Food in the USA

This project was designed to determine the current nitrite and nitrate content in foods other than processed meats.

Environment - Environmental Footprint
Production Analysis Summary for U.S. Pork Industry: 2019-2023
The goal of this production analysis is to aid the pork industry in improving efficiency. This is done through an analysis of anonymous production data using a standardized set of business logic and...
Human Nutrition
The place of pork in sustainable healthy diets

The present goal was to examine the sustainability of pork meat protein with reference to nutrition, affordability, environmental impact, and future food demand.

Human Nutrition
Comprehensive Sensory and Flavor Nuances of Pork Protein and Fat

The study highlights the versatile flavor nuances and textures of pork and demonstrate the possibilities of the various traditional and untraditional cuts and the effect of various preparation methods on flavor and texture.

Public Health - Influenza
Risk assessment model to reduce bi-directional interspecies influenza transmission in an indoor hog grower unit

The purpose of this project was to produce effective risk assessment models to compare the likely effectiveness of different management and biosecurity practices and policies to prevent transmission of different influenza strains.

Human Nutrition
An analysis of pork intake, its association with diet, and modeling its nutritional impact on the 2020-2025 Dietary Guidelines for Americans

Analysis of intake of pork, its association with diet and health markers using NHANES 2001-2018, and modeling the nutritional impact of removing/adding servings to the 2020-2025 Dietary Guidelines for Americans recommended healthy dietary patterns.

Human Nutrition
Investigating the Role of Pork Consumption on Cognition and Brain Health through Innovation in Nutritional Cognitive Neuroscience

Lean pork consumption is linked with functional efficiency within the visual and ventral attentional networks of the brain, as well as favorable brain age, motivating the design of randomized controlled trials to establish the role of lean pork consumption in cognitive performance and brain health.

Swine Health
Classical Swine Fever PCR Negative Cohort Study

Partnering to expand testing capacities, support further evaluation and validation of two commercially available CSF PCR assays, and enhance preparedness across the NAHLN.

Public Health
Self-reported respiratory health symptoms and respiratory protection behaviors of young adult hog producers in the United States
Assessing reported respiratory health symptoms and changes in reported respiratory protection behaviors of young adults and veterinarians in swine production.
Human Nutrition
Effects of Consuming Ounce Equivalent Portions of Fresh Pork Versus Nuts, Beans and Eggs, as Defined by the Dietary Guidelines for Americans on Essential Amino Acid Substrate Availability for Protein Anabolism
Introduction The Dietary Guidelines for Americans (DGA) recommends consuming avariety of “Protein Foods” based on “ounce-equivalent” (oz-eq) portions. No study has assessed the same oz-eq...
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