Pork Quality
Using Clean Label, Natural Antioxidants to Prevent Lipid Oxidation in Frozen, Food-Service Bacon Made from Bellies with Three Iodine Value Ranges
August 2, 2023By Terry Houser
This study confirms previous research that bacon is highly susceptible to lipid deterioration when using an oxygen permeable food-service packaging format and frozen storage conditions.
Pork Quality
Evaluating Rapid Evaporative Ionization Mass Spectrometry (REIMS) as a Real-Time Method for Classifying Pork Quality in Bacon and Fresh Pork Bellies
May 23, 2022By Dale Woerner
Rapid evaporative ionization mass spectrometry (REIMS) is a novel, in-situ analysis technology that measures the metabolomic profile in real time. The objective of this study was to evaluate REIMS as...
Pork Quality
Influence of iodine value and packaging type on shelf life of HRI packaged bacon slices
August 16, 2015By Terry Houser
Over the last decade, a great deal of research has been done investigating how diet manipulation influences pork quality. Most...
Animal Science - Swine Nutrition
Characteristics and Eating Quality of Bacon and Sausage from Finishing Pigs Fed Medium and High Levels of Distillers Dried Grains with Solubles (DDGS) from Ethanol Production
July 30, 2010By G.L. Cromwell
An experiment involving 60 crossbred pigs was conducted at the University of Kentucky to assess the effects of feeding high levels of corn distillers dried grains with solubles (DDGS) on...
Animal Science - Swine Nutrition
Influence of dietary DDGS and glycerol on pork loin and bacon quality
March 12, 2010By Terry Houser
An important topic of discussion in the pork industry today is the fat quality of pork carcasses. It is well known that low quality fat (soft, oily fat) can have negative effects on the quality...
Pork Safety - Post-Harvest
Improving the Safety of Pork Products (Hams, Bacon and Frankfurters)Processed to Simulate Traditionally Cured Pork but Without Addition Of Nitrite or Nitrate
May 15, 2009By Joseph Sebranek
Natural and organic processed pork products such as frankfurters, bacon and hams are required to use modified meat curing methods to qualify as natural or organic because traditional preservatives...
Pork Quality
BACON STUDY – PHASE II
September 30, 2004By Roger W. Mandigo
Pork Quality
Quality Lean Growth Modeling-Bacon Quality
January 21, 2000By Roger W. Mandigo
Human Nutrition
A Survey of Nitrate and Nitrite in Selected Food in the USA
August 5, 2024By Dennis R. Buege, PhD
This project was designed to determine the current nitrite and nitrate content in foods other than processed meats.
Other
Pork fibrin used as a meat binder in pork variety and offal meats
April 29, 2015By Dale Woerner
The objective was to conduct a proof of concept for the use of fibrin from pork blood to create value-added export items from various pork offal items and variety meats. Fibrin is a cold set...
Pork Quality
Determining Pork Fat Quality as Measured by Three Methods with an Industry Standard Marketing Plan for Pigs Fed 20% DDGS
June 11, 2014By Bryon Wiegand
Fat quality affects the entire pork chain as both fresh and further processed products are subject to fat oxidation, color change, and shortened shelf-life in light of poor fat quality. The...
Public Health - MRSA
MRSA resistance to thermal processes commonly used with pork and pork products
April 1, 2012By James S. Dickson
Methicillin resistant Staphylococcus aureus (MRSA) has been linked to livestock production (referred to as Livestock Associated or LA-MRSA). The bacterium has been found in some swine herds as well...
