Pork Safety - Post-Harvest Archives - Page 2 of 7 - 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 Safety - Post-Harvest
Prevalence and characterization of Salmonella from head meat and trim for ground at pork processing facilities
Recent research has reported that if superficial lymph nodes from cattle carcasses were included into ground beef, there was an increased risk of Salmonella contamination of ground beef. This...
Pork Safety - Post-Harvest
Pork harvest plant survey to determine possible points of variety meat contamination
The objective of optimizing value throughout the pork chain is enhanced by improving the value of export products that have little value to domestic consumers. Pork offal products, specifically...
Pork Safety - Post-Harvest
Review of Literature and Needs Assessment for Use of Pathogen Reduction Technologies (PRTS) In Fresh Pork
The United States is the world’s third-largest pork producer and the largest pork exporter. In 2012, U.S. pork production was about 10.4 million metric tonnes (MT), over 2.3 million MT of which...
Pork Safety - Post-Harvest
Evaluating the sources of Salmonella after carcass chilling
This study evaluated several aspects of salmonella contamination of pork after slaughter but prior to retail. First, a comparison was made between the USDA-FSIS carcass swab procedure and two other...
Pork Safety - Post-Harvest
Risk informed management of Salmonella in deep tissue lymph nodes
The objectives of this project were to build and parameterize a quantitative risk model of the Salmonella prevalence along the pork production chain, and therefore to apply the model in...
Pork Safety - Post-Harvest
Additional features to the porcine 3D model to teach the sub-primal and retail cuts of the pork carcass
Increasing demand for pork requires that new uses for existing underutilized muscles in the pork carcass be developed into new and novel products. Much of pork is purchased in the form of...
Pork Safety - Post-Harvest
Quantifying the Effect of Slow-Cooking Operations on the Thermal Resistance of Salmonella in Whole-Muscle Pork Products
The overall goal of this project was to improve the reliability of thermal process validation tools for Salmonella in pork products, by accounting for stress adaptation that can occur during slow...
Pork Safety - Post-Harvest
Incidence and severity of Arcanobacterium pyogenes injection site abscesses with needle or needle-free injection methods
The pork industry loses a substantial amount of money each year due to the trimming of pork carcasses in processing plants. A large portion of carcass trimming is due to the presence of abscesses on...
Pork Safety - Post-Harvest
Electronic Veterinary Prescription Certificates
Producing healthy pigs is essential for food safety, animal well-being, and the competitiveness of the swine industry. Antibiotics play an important role in the production of healthy pigs....
Pork Safety - Post-Harvest
Comparative Evaluation of Rapid Methods for Salmonella Detection in Pork
The goal of this study was to develop a single-step assay which combined all of the steps of conventional culture of Salmonella into a single well of a 48-deep well microtiter plate. The second goal...
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