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.
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...
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...
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...
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...
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...
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...
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...