Pork Quality
Biochemical Characterization of Pork Quality
September 2, 2003By Matthew Doumit
Sires from Duroc, Berkshire, Yorkshire and Pietrain breeds were used to produce crossbred progeny, free of the HAL-1843TM gene, that exhibit pork quality differences. Loin muscle temperature, color,...
Pork Quality
An Assessment of the Use of Pork in the Processed Meat Industry
June 5, 2003By Dennis Marple
• Processors appreciated the value of pork in their products. • Processors are most interested in fat content and price when purchasing pork for further processing. • Water holding...
Pork Quality
Prevention of Pinking and Off-Odor in Irradiated Pork Loin
April 30, 2003By Dong Uk Ahn
Pork Quality
Novel Approach to Controlling Water-Holding Capacity and pH Decline in Pork: The Role of Dietary Lipoic Acid in Calcium Regulation and Glycogen Storage.
April 4, 2003By Elisabeth Huff- Lonergan
In general, products that had a high level of oxidation had lower ultimate pH values than did products with relatively lower levels of oxidation There appeared to be an interaction between the level...
Pork Quality
Effects of Downers on Pork Quality
April 3, 2003By Floyd K. McKeith
Downer animals tended to produce pork that was dark in color, exhibited a relatively high ultimate pH and low drip loss with no relationship between downer animals and lung score value.
Pork Quality
Comparison of Grain Sources (Barley, White Corn, and Yellow Corn) for Swine Diets and Their Effects on Meat Quality and Production Traits.
April 1, 2003By John Mabry
Efficient pork production is a necessity for an economically viable swine industry. Number two yellow corn is considered the primary energy source for swine diets in the Midwest. Despite the low...
Pork Quality
Interaction of Non-Meat Ingredients in Enhanced Pork Loin Chops
December 4, 2002By Rhonda Miller
Pork Quality
Optimizing Pork Chilling Using Numerical Modeling
September 26, 2002By Jenni L. Briggs
Pork Quality
Influence of Harvest Processes on Pork Loin and Ham Quality
July 1, 2002By Steven Lonergan
Pork Quality
Improving shelf life of quality traits of processed pork loins
June 10, 2002By Steven Lonergan
