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.
Replacing 40% of Dietary Animal Fat with Vegetable Oil Is Associated with Lower HDL Cholesterol and Higher Cholesterol Ester Transfer Protein in Cynomolgus Monkeys Fed Sufficient Linoleic Acid
Protein Intake in Potentially Insulin Resistant Adults: Impact on Glycemic and Lipoprotein Profiles
Cooking Method and Endpoint Temperature Effects on Sensory and Color Characteristics of Pumped Pork Loin Chops
Pork Fat and Lipid Metabolism
If pork is to become the “meat of choice” by the year 2000, the consumer needs to be convinced of pork’s superiority, or at least its similarity with poultry (specifically chicken), in terms of it being an effective component of a “heart-healthy” diet.