Pork Quality
Increasing the Value of Heavy-Weight Pork Carcasses
Increasing the value of heavy weight pork carcasses by modifying current shoulder fabrication specifications.
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.
Pork Quality
Increasing the value of heavy weight pork carcasses by evaluating belly and ham characteristics
Determining effects of increasing carcass size on ham and belly processing and quality characteristics.
Pork Quality
Evaluating Rapid Evaporative Ionization Mass Spectrometry (REIMS) as a Real-Time Method for Classifying Pork Quality in Bacon and Fresh Pork Bellies
Rapid evaporative ionization mass spectrometry (REIMS) is a novel, in-situ analysis technology that measures the metabolomic profile in real time. The objective of this study was to evaluate REIMS as...
Pork Quality
Characterizing the amount, variability and cellular mechanisms of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes
Pork Quality
Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight
Pork Quality
Revision of the Porcine Myology Website
Pork Quality
New Insights on Cellular Events and Gene products to Predict Pork Quality
Pork Quality
Determining the temporal and spatial regulation of marbling development in the longissimus muscle of porcine offspring from weaning through finishing
Pork Quality
Predicting Pork Quality: Discovering protein biomarkers for fresh pork loin tenderness.
Pork Quality
