Human Nutrition Archives - Page 4 of 5 - 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.

Contribute to Pork Research

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

Human Nutrition
Daily Addition of a Protein-rich Breakfast for Long-term Improvements In Energy Intake Regulation and Body Weight Management in Overweight & Obese ‘Breakfast Skipping’ Young People
Objective To identify whether the daily addition of a Normal- Protein (NP) vs. High-Protein (HP) breakfast leads to long-term improvements in energy intake regulation and body weight management in...
Human Nutrition
Increased protein intakes from predominantly meat- versus soy protein/pulses-based foods: Effects on daily and postprandial appetite during energy restriction-induced weight loss
The objective of this study was to assess if the amount of protein an overweight or moderately obese adult consumes while reducing their...
Human Nutrition
The effects of protein quantity and source on postprandial satiety and plasma amino acid concentrations
The objective of this study was to assess if the amount of protein an overweight or moderately obese adult consumes while reducing their...
Human Nutrition
Survey of Residual Nitrite and Nitrate in Conventional and Organic, Natural, Uncured, Indirectly Cured Meats Available at Retail in the United States
Abstract A survey of residual nitrite (NO2–) and nitrate (NO3–) in cured meats available at retail was conducted to verify concentrations in conventional (C) products and establish a baseline for...
Human Nutrition
Consumer acceptability and stability of omega-3 enriched pork products
In this study the degree of DHA/EPA enrichment of pig tissues that can be achieved by feeding pigs a diet supplemented by different levels of Gromega, an algal source of DHA/EPA, while still...
Human Nutrition
Assessment of Human Exposure to Heterocyclic Amines (HCAs) from Cooked Meat Products
Heterocyclic amines (HCAs) are cancer-causing compounds found in meat products cooked at temperatures higher than 300 °F. Several studies have shown that high intake of well-done meat and...
Human Nutrition
The Addition of a Protein-Rich Breakfast and Its Effects On Acute Appetite Control and Food Intake in ‘Breakfast-Dkipping’ Adolescents
The purpose of the current study was to identify whether the daily addition of a protein-rich (pork-based) breakfast leads to beneficial, long term improvements in appetite, glucose control, and body...
Human Nutrition
US Pork Consumption and Nutritional Contribution of Pork to the Diet of the US
A typical 3-oz serving of pork is an excellent source of protein, thiamin, niacin, riboflavin, B6, phosphorus and a good source of zinc and potassium. Many cuts of pork, including several cuts of...
Human Nutrition
Assessment of the Potential Human Exposure to Heterocyclic Amines from Cooked Meat Products
The main objectives of this study are to review of the major categories of fresh and processed meat products that are candidates for heterocyclic amine (HCA) formation and develop a matrix of levels...
Human Nutrition
A National Survey of the Nitrite/Nitrate Concentrations in Cured Meat Products and Non-meat Foods Available at Retail
Nitrite, and in some cases nitrate, are functional food ingredients that serve as effective antimicrobials to inhibit pathogens such as Clostridium botulinum and Listeria monocytogenes, impart a...
Sort and Filter
  • Sort and Filter By

  • Category

  • Institution

  • Funded By