Characterizing the relationship between early postmortem loin quality attributes with 14 day aged loin quality attributes and sensory characteristics - Pork Checkoff
Skip to content
Pork Checkoff logo
  • Pay Pork Checkoff
  • Training Login
  • News
  • Research
    • Pork Research
    • Requests for Proposals
  • Markets
    • Markets Overview
    • Current Markets
    • Weekly Pork Price Summary
    • Pork Cutout Futures and Options
    • Monthly Export Data
    • U.S. Pork Exports
    • Profit Maximizer
  • Pork Production &
    Management
    • Pork Production & Management Overview
    • Hot Topics
    • Strategic Tools for Pork Production
    • Gene Editing
    • Swine Health
      • Swine Nutrition
      • Veterinary Feed Directive
      • Antibiotics
    • Animal Disease Prevention
    • Biosecurity
    • Animal Well-being
    • Pork Sustainability
      • Advancing U.S. Pork Sustainability and Market Value Grant
    • Farm Business Operations
    • Working in Pork
  • Certification
    & Tools
    • Certification & Tools Overview
    • Training & Certification
      • PQA Plus
      • TQA
      • YQCA
      • Locate an Advisor
    • Producer Tools
      • Common Swine Industry Audit
      • Sow Housing
      • AgView
      • Safe Pig Care & Handling Resources
  • Pork Branding
    • Pork Branding Overview
    • Digital Asset Library
    • Logos & Brand Guidelines
    • U.S. Pork Market Development
    • Facts & Statistics
    • Consumer Connect
    • Pork Brands
      • The Other White Meat® Brand
      • Real Pork
  • About
    • About Pork Checkoff
    • Pork Board Members
    • Authors
    • Meetings & Events
    • Leadership Opportunities
    • Strategic Plan
    • Financials & Reports
    • State Associations & Contacts
    • Checkoff Distribution By State
    • Careers
  • Contact
    • Contact Us
    • Subscribe to News from the Pork Checkoff
< Research
Pork Quality

Characterizing the relationship between early postmortem loin quality attributes with 14 day aged loin quality attributes and sensory characteristics

Date Completed: November 27, 2017Primary Investigator: Dustin BolerInstitution: University of IllinoisFunded By: National Pork BoardID: 16-220
< Previous ArticleNext Article >

Downloads

Full Report
 Abstract Report

Contribute to Pork Research

Discover how you can help improve the pork industry by checking out research RFPs or sharing your own ideas. If you have a research idea, we want to know! Here’s your chance to make a difference.

View Research RFPs

Submit Research Ideas

Subscribe to Swine Health Bulletin

Pork Checkoff logo reversed

You’re viewing the website for Pork Checkoff and The National Pork Board.

We Care

Find information about sustainability and pork industry ethical principles at porkcares.org.

Pork

Find pork cooking inspiration at pork.org.

CONTACT
Question for the National Pork Board?
Contact us: Monday – Friday, 8am – 4:30pm CST
For General Contact: 1-800-456-7675

Pay Checkoff

Sign up for Email

Copyright National Pork Board © 2025, All Rights Reserved | Privacy Policy | Terms & Conditions of Use