Pork Quality Archives - Page 6 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
An Assessment of the Use of Pork in the Processed Meat Industry
• Processors appreciated the value of pork in their products. • Processors are most interested in fat content and price when purchasing pork for further processing. • Water holding...
Pork Quality
Prevention of Pinking and Off-Odor in Irradiated Pork Loin
Pork Quality
Novel Approach to Controlling Water-Holding Capacity and pH Decline in Pork: The Role of Dietary Lipoic Acid in Calcium Regulation and Glycogen Storage.
In general, products that had a high level of oxidation had lower ultimate pH values than did products with relatively lower levels of oxidation There appeared to be an interaction between the level...
Pork Quality
Effects of Downers on Pork Quality
Downer animals tended to produce pork that was dark in color, exhibited a relatively high ultimate pH and low drip loss with no relationship between downer animals and lung score value.
Pork Quality
Comparison of Grain Sources (Barley, White Corn, and Yellow Corn) for Swine Diets and Their Effects on Meat Quality and Production Traits.
Efficient pork production is a necessity for an economically viable swine industry. Number two yellow corn is considered the primary energy source for swine diets in the Midwest. Despite the low...
Pork Quality
Interaction of Non-Meat Ingredients in Enhanced Pork Loin Chops
Pork Quality
Optimizing Pork Chilling Using Numerical Modeling
Pork Quality
Influence of Harvest Processes on Pork Loin and Ham Quality
Pork Quality
Improving shelf life of quality traits of processed pork loins
Pork Quality
Influence of Early Postmortem Factors on Water-Holding Capacity and Tenderness of Fresh Pork
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