Iowa State University Archives - Page 37 of 41 - Pork Checkoff

Pork Checkoff Research

Research is at the heart of the National Pork Board’s mission and is funded by your Pork Checkoff dollars. Research is administered in all areas of pork production, processing, and human nutrition to develop a higher quality and more profitable product in the competitive meat protein market.

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Learn more about how you can help advance the pork industry through ongoing research.

Pork Quality
Improving shelf life of quality traits of processed pork loins
Pork Safety - Pre-Harvest
Developing Standardization Procedures and Conducting Product Testing for Veterinary-Use Hypodermic Devices, PHASE II
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
Pork Quality
Influence of Early Postmortem Factors on Water-Holding Capacity and Tenderness of Fresh Pork
Pork Quality
Use of Carbon Monoxide Packaging for Improving the Shelf-Life of Pork
Pork Quality
Use of Antioxidants to Improve Sensory Characteristics and Consumer Acceptance of Irradiated Pork
Pork Safety - Pre-Harvest
Evaluation of Antemortem Salmonella Deection Procedures in Market Weight Swine
Pork Safety - Pre-Harvest
Applied studies on immune stimulation by Lactobacilli for the reduction of human foodborne Salmonella and replacement of subtherapeutic antimicrobials
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