Pork Quality Archives - Page 3 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.

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Pork Quality
Influence of iodine value and packaging type on shelf life of HRI packaged bacon slices
Over the last decade, a great deal of research has been done investigating how diet manipulation influences pork quality.  Most...
Pork Quality
Improving carcass fat quality by manipulating the amount and timing of feeding dietary fats with different iodine values
This project speaks directly to the primary objectives of the Improving Fat Quality program, by seeking to maximize production efficiencies through optimizing the use of dietary fat and...
Pork Quality
The Development of Equations to Predict the Iodine Value of Various Swine Carcass Fat Depots
The objectives of this study were two fold. The first objective was to analyze existing data to develop predictive equations to determine the iodine value of three economically relevant...
Pork Quality
Determining Pork Fat Quality as Measured by Three Methods with an Industry Standard Marketing Plan for Pigs Fed 20% DDGS
Fat quality affects the entire pork chain as both fresh and further processed products are subject to fat oxidation, color change, and shortened shelf-life in light of poor fat quality. The...
Pork Quality
Relationship of Fat Quality to Meat and Eating Quality Traits of Pork
Fat quality is an important component of overall pork quality and consumer acceptance of pork, but, prior to this research, little was known about genetic differences, relationships amongst...
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
Influence of commercial deep chilling processes on early postmortem events in muscle that affect ultimate fresh pork tenderness and processing quality
Recent observations and evidence have supported the conclusion that rapid chilling (deep chilling) of pork carcasses in commercial processing plants has the potential to decrease pork tenderness....
Pork Quality
Post-harvest Prediction of Pork Tenderness
To ensure high eating quality of pork, the industry has relied on “enhancing” the product by pumping it with a solution...
Pork Quality
Post-harvest Prediction of Pork Tenderness
Research to examine the use of multiple instruments that could be adapted in a pork processing environment for use in prediction of pork tenderness were evaluated. The instruments included a...
Pork Quality
The influence of facility design and pre-sorting on the stress response and transportation losses of the market weight pig
Johnson et al. (2010) reported a 66 % reduction in transport losses in pigs raised in large pen configurations that were pre-sorted, however, the researchers could not determine if the transport loss...
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