Pork Quality
Improving shelf life of quality traits of processed pork loins
June 10, 2002By Steven Lonergan
Pork Safety - Pre-Harvest
Developing Standardization Procedures and Conducting Product Testing for Veterinary-Use Hypodermic Devices, PHASE II
April 8, 2002By Steven Hoff PhD
Pork Safety - Post-Harvest
Model for the reduction of Salmonella on swine carcasses in slaughter facilities. I. Location of probable sources and sites of contamination
April 3, 2002By James S. Dickson
Pork Quality
Influence of Early Postmortem Factors on Water-Holding Capacity and Tenderness of Fresh Pork
March 11, 2002By Elisabeth Huff- Lonergan
Pork Quality
Use of Carbon Monoxide Packaging for Improving the Shelf-Life of Pork
January 2, 2002By Joseph Sebranek|Travis Krause
Pork Quality
Use of Antioxidants to Improve Sensory Characteristics and Consumer Acceptance of Irradiated Pork
November 29, 2001By Dong Uk Ahn
Pork Safety - Pre-Harvest
Evaluation of Antemortem Salmonella Deection Procedures in Market Weight Swine
August 30, 2001By James McKean
Swine Health - General Disease
Genetic and antigenic stability of PRRS virus in persistently infected pigs
August 13, 2001By Kyoung-Jin Yoon
Swine Health - General Disease
Evaluation of a new vaccine approach against mycoplasma pneumonia
July 2, 2001By F. Chris Minion
Pork Safety - Pre-Harvest
Applied studies on immune stimulation by Lactobacilli for the reduction of human foodborne Salmonella and replacement of subtherapeutic antimicrobials
June 5, 2001By D.L. Hank Harris