Pork Safety - Post-Harvest Archives - Page 6 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
Strain-Specific Typing of Bacterial Pathogens in the Pork Industry Chain
Pork Safety - Post-Harvest
Effects of pH, temperature, sodium chloride and sodium nitrite on the fate of Acrobacter
Pork Safety - Post-Harvest
Improvement of Retail Case Life and Microbiological Safety of Pork Products in Retail and Service Cases- Phase II
Pork Safety - Post-Harvest
Growth of Bacteria on Pork Carcasses and cuts following application of different chilling procedures and after being subjected to temperature abuse during destribution and by consumer
Pork Safety - Post-Harvest
Evaluation of the Microbial Safety and Shelf Stability of Country Cured Hams
Pork Safety - Post-Harvest
Salmonella Risk Assessment for Blade Tenderized, Immersion marinated, Needle Injected and Fibrinogen Processed Pork Cuts During Processing, Storage and Cooking
Pork Safety - Post-Harvest
Improved Storage Stability of Fresh Ground Pork by Utilization of Modified Atmosphere Packaging
Pork Safety - Post-Harvest
Rapid detection of yersinia enterocolitica in pigs using TaqMan system
Pork Safety - Post-Harvest
Role of Helicobacter Pylori as an Emerging Foodborne Pathogen in Pork
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