Pork Quality Archives - Page 7 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
Use of Carbon Monoxide Packaging for Improving the Shelf-Life of Pork
Pork Quality
Use of Antioxidants to Improve Sensory Characteristics and Consumer Acceptance of Irradiated Pork
Pork Quality
Modification of Pig Stunning Procedures to Improve Meat Quality
Pork Quality
Identification of unique protein in PSE pork using proteomics
Pork Quality
Biochemical characterization of superior quality pork
Pork Quality
Regulation of Fat Synthesis by ASP in the pig
Pork Quality
PSE Development and Detection
Pork Quality
Do Pork Loin Light Reflectance and Tenderness Affect Consumer Preference?
Pork Quality
Characterization of Muscle Glycogen Storage and Utilization: Influence on Pork Quality
Pork Quality
Modeling Postmortem Physical and Chemical Changes in Muscle to Predict Water Holding Capacity and Color in Fresh Pork
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