Pork Quality Archives - Page 5 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
Pork Muscling Profiling Study 2002
This research project evaluated a variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified several shoulder and ham muscles that have quality...
Pork Quality
Impact of Proteolysis of pH Decline and Water Holding Capacity of Fresh Pork
Degradation two of the major components of the calcium regulating system in skeletal muscle is associated with differences in pH decline and drip loss. This study indicates that there may be...
Pork Quality
Role of Muscle Cytoskeletal and Intermediate Filament Proteins in the Development of Soft and Exudative Pork
Exudative product continues to be a major concern in the pork industry. In order to minimize the incidence of soft, exudative pork, the mechanism underlying the development of this condition must be...
Pork Quality
Optimization of Commercial Harvest Processes that Affect Pork Water Holding Capacity and Color
It is well understood that many producer inputs influence fresh pork quality. These inputs include swine genetics, nutrition and handling. It is necessary to develop harvest procedures that maintain...
Pork Quality
Pork Muscle Profiling Study 2002-Year 2
This research project evaluated a wide variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified 6 shoulder muscles and 3 ham muscles that have...
Pork Quality
Pork Muscle Profile Study 2002
This research project evaluated a wide variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified 6 shoulder muscles and 3 ham muscles that have...
Pork Quality
Pork Muscle Profiling Study
Traditionally muscles of the shoulder and ham have been marketed in groups as part of commodity primals (Boston shoulder, picnic shoulder, and ham). However, merchandising is evolving such that these...
Pork Quality
Identification and Traceability for the Pork Industry – A Proposal for a Feasibility Study
Modern electronics and computer technology can be used to provide traceability in the U.S. pork chain from the retail counter back to the original animal in the farrowing house but the costs...
Pork Quality
Infrared Thermography of Market Hogs as a Predictor of Pork Quality
Infrared thermography is a non-invasive, rapid technique capable of detecting pigs with warmer and/or cooler skin surface temperatures than normal, which could be related to variation in pork...
Pork Quality
Biochemical Characterization of Pork Quality
Sires from Duroc, Berkshire, Yorkshire and Pietrain breeds were used to produce crossbred progeny, free of the HAL-1843TM gene, that exhibit pork quality differences. Loin muscle temperature, color,...
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