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...
Characterizing the amount, variability and cellular mechanisms of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes
February 26, 2021By Dr. Anna Dilger Ph.D.
Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight
February 26, 2021By Dr. Merlin D. Lindemann B.S. Ph.D.
Revision of the Porcine Myology Website
February 26, 2021By Dr. Steven J. Jones Ph.D.
New Insights on Cellular Events and Gene products to Predict Pork Quality
September 30, 2020By Elizabeth Huff Lonergan
Determining the temporal and spatial regulation of marbling development in the longissimus muscle of porcine offspring from weaning through finishing
June 25, 2020By Derris Burnett
Predicting Pork Quality: Discovering protein biomarkers for fresh pork loin tenderness.
February 20, 2020By Dr. Steven Lonergan Ph.D.
Genomic control of pork loin color, myoglobin concentration, marbling, water-holding capacity, and slice shear force, pork fat quality and fatty acid profile, and ham lean color, ham “halo” severity, and myoglobin concentration
August 6, 2019By Steven D. Shackelford
Predicting Pork Quality Using Measurements Collected from Various Locations on the Boneless Loin
January 24, 2019By Dr. T. Dean Pringle
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
December 1, 2018By Rhonda K. Miller