Pork Quality
Using Clean Label, Natural Antioxidants to Prevent Lipid Oxidation in Frozen, Food-Service Bacon Made from Bellies with Three Iodine Value Ranges
August 2, 2023By Terry Houser
This study confirms previous research that bacon is highly susceptible to lipid deterioration when using an oxygen permeable food-service packaging format and frozen storage conditions.
Pork Quality
Increasing the Value of Heavy-Weight Pork Carcasses
June 1, 2022By Dr. Anna Dilger Ph.D.
Increasing the value of heavy weight pork carcasses by modifying current shoulder fabrication specifications.
Pork Quality
Increasing the value of heavy weight pork carcasses by evaluating belly and ham characteristics
May 31, 2022By Bailey Harsh
Determining effects of increasing carcass size on ham and belly processing and quality characteristics.
Pork Quality
Evaluating Rapid Evaporative Ionization Mass Spectrometry (REIMS) as a Real-Time Method for Classifying Pork Quality in Bacon and Fresh Pork Bellies
May 23, 2022By Dale Woerner
Rapid evaporative ionization mass spectrometry (REIMS) is a novel, in-situ analysis technology that measures the metabolomic profile in real time. The objective of this study was to evaluate REIMS as...
Pork Quality
Characterizing the amount, variability and cellular mechanisms of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes
February 26, 2021By Dr. Anna Dilger Ph.D.
Pork Quality
Effect of different fat sources and vitamin E status on antioxidant status, carcass characteristics, and meat quality of pigs grown to heavy slaughter weight
February 26, 2021By Dr. Merlin D. Lindemann B.S. Ph.D.
Pork Quality
Revision of the Porcine Myology Website
February 26, 2021By Dr. Steven J. Jones Ph.D.
Pork Quality
New Insights on Cellular Events and Gene products to Predict Pork Quality
September 30, 2020By Elizabeth Huff Lonergan
Pork Quality
Determining the temporal and spatial regulation of marbling development in the longissimus muscle of porcine offspring from weaning through finishing
June 25, 2020By Derris Burnett
Pork Quality
Predicting Pork Quality: Discovering protein biomarkers for fresh pork loin tenderness.
February 20, 2020By Dr. Steven Lonergan Ph.D.
