Pork Quality Archives - Page 2 of 9 - 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.

Pork Quality
Characterizing the relationship between early postmortem loin quality attributes with 14 day aged loin quality attributes and sensory characteristics
Pork Quality
Pork Supply Chain Audit
Pork Quality
Prediction of pork quality using online computer vision system
With the increasing demand of high quality of pork products from the global market the United States pork industry needs to seek new solutions for determining quality of pork products.
Pork Quality
National Pork Retail Benchmarking Study
The primary objective of this project was to benchmark fresh pork quality at the retail store level. A great deal of variation in pork quality exists in the retail marketplace, leaving consumers with...
Pork Quality
Prediction of Pork Quality using Raman Spectroscopy
The objective of the project was to develop an approach to use Raman spectroscopy to predict sensory quality of fresh pork loins. Pork loins (n=200) were selected during fabrication on seven...
Pork Quality
Consumer Valuation of Pork Chop Quality Information
Pork quality variation has been well documented and overall eating quality of fresh unenhanced pork chops has been linked to product color and marbling. The National Pork Board is working with USDA...
Pork Quality
Developing equations for rapid and accurate prediction of carcass fat quality
The concepts of least cost diet formulation, feeding of alternative feed ingredients and production throughput have become common practice in the swine industry. The inclusion of alternative...
Pork Quality
Determination of the correlation of loin quality parameters with fresh belly characteristics and fresh and processed ham quality
One of the key challenges currently facing the pork industry is a lack of insight into the relationship between loin, belly, and ham quality. Most published research focuses on loin, belly, or...
Pork Quality
A systematic review of patterns in tenderness metrics of North American based pork from 1994 to 2014
Pork value is determined by its composition and by consumer satisfaction. Several metrics of pork are considered indicators of tenderness and overall quality. We conducted a systematic review to...
Pork Quality
Impact of Seasonal Heat Stress on Fatty Acid Composition and Pork Fat Quality
Heat stress (HS) remains one of the most costly factors in the swine industry and is responsible for increased mortality, altered carcass compositions, reduced reproductive ability, and slower growth...
Sort and Filter
  • Sort and Filter By

  • Institution

  • Funded By