Pork Quality Archives - 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.

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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
Genomic control of pork loin color, myoglobin concentration, marbling, water-holding capacity, and slice shear force, pork fat quality and fatty acid profile, and ham lean color, ham “halo” severity, and myoglobin concentration
Pork Quality
Predicting Pork Quality Using Measurements Collected from Various Locations on the Boneless Loin
Pork Quality
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
Pork Quality
Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analysis techniques
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