Pork Quality
The Effect of Long Term Selection for Reduced Backfat and Increased Loin Muscle Area on Meat and Eating Quality Traits in Duroc Swine
May 28, 2005By Tom Baas
In order to remain competitive in the future, it is important that pork producers develop a way to differentiate their product. Fresh pork quality is continuing to become increasingly important and...
Pork Quality
BACON STUDY – PHASE II
September 30, 2004By Roger W. Mandigo
Pork Quality
Proteomic Analysis of PSE Susceptible Animals
September 30, 2004By Dr. Michael Zeece|Dr. Steve Jones
With the advent of molecular biology techniques it is possible to examine cellular events that cause problems in the quality of the meat. One such technique is called proteomics. The rationale for...
Pork Quality
Relationship between glycolytic oscillations and pork color and water-holding capacity
March 2, 2004By Matthew Doumit
A system was developed to monitor in vitro glycolysis catalyzed by pig skeletal muscle proteins. Oscillatory and non-oscillatory patterns of in vitro glycolysis were observed using muscle extracts...
Pork Quality
Pork Muscling Profiling Study 2002
February 13, 2004By Matthew Doumit
This research project evaluated a variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified several shoulder and ham muscles that have quality...
Pork Quality
Impact of Proteolysis of pH Decline and Water Holding Capacity of Fresh Pork
December 23, 2003By Elisabeth Huff- Lonergan
Degradation two of the major components of the calcium regulating system in skeletal muscle is associated with differences in pH decline and drip loss. This study indicates that there may be...
Pork Quality
Role of Muscle Cytoskeletal and Intermediate Filament Proteins in the Development of Soft and Exudative Pork
December 23, 2003By Elisabeth Huff- Lonergan|Steven Lonergan
Exudative product continues to be a major concern in the pork industry. In order to minimize the incidence of soft, exudative pork, the mechanism underlying the development of this condition must be...
Pork Quality
Optimization of Commercial Harvest Processes that Affect Pork Water Holding Capacity and Color
December 22, 2003By Collette Schultz-Kaster|Elisabeth Huff- Lonergan|Steven Lonergan
It is well understood that many producer inputs influence fresh pork quality. These inputs include swine genetics, nutrition and handling. It is necessary to develop harvest procedures that maintain...
Pork Quality
Pork Muscle Profiling Study 2002-Year 2
December 20, 2003By Joseph Sebranek
This research project evaluated a wide variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified 6 shoulder muscles and 3 ham muscles that have...
Pork Quality
Pork Muscle Profile Study 2002
December 20, 2003By Joseph Sebranek
This research project evaluated a wide variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified 6 shoulder muscles and 3 ham muscles that have...
