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...
Swine Health - General Disease
Studies on PRRSV vaccination: interleukin-12 to enhance the immune response to killed vaccinte and combination vaccine with MLV and killed vaccines
June 2, 2003By Dr. Brad Thacker|Dr. Dachrit Nilubol|Dr. Eileen Thacker
PRRSV vaccine efficacy remains controversial. The currently available PRRSV vaccines, either modified live (MLV) or killed virus (KV) vaccines, often appear to provide insufficient protective...
Swine Health - General Disease
Immunity against PRRS virus-what is the role of ‘auto-anti-idiotypic’ antibody?
May 13, 2003By En-Min Zhou
PRRS is the most costly disease U.S. swine producers confront and little progress has been made in recent years to improve the situation. Prevention and control of PRRS has been difficult, in part...
Pork Quality
Prevention of Pinking and Off-Odor in Irradiated Pork Loin
April 30, 2003By Dong Uk Ahn
Pork Safety - Pre-Harvest
Eliminating the Abattoir Pen Lairages to Decrease the Prevalence of Salmonella in Cull Sows
April 11, 2003By James D. McKean
This project has demonstrated that the antemortem holding pens at an abattoir may play a role in increasing the number of Salmonella-infected cull sows entering the abattoir. It also provides an...
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
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...
Swine Health - General Disease
Determination of Toxoplasma gondii Antibody Prevalence in Midwest Market Swine
February 28, 2003By James McKean
This study demonstrates the continued reduction in Toxoplasma antibodies in the Midwestern commercial market swine herd from earlier surveys. The prevalence of 0.75% is consistent with the National...
Pork Safety - Pre-Harvest
Analysis of a More Restricted Antimicrobial Access Policy in Pork Production
February 4, 2003By Dermot Hayes
Public Health - Other
Characterization of VOCs and particulates from swine finishing facilities and relationship of these compounds to human health
January 1, 2003By Wendy Powers
