Pork Quality
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
Predicting Pork Quality Using Measurements Collected from Various Locations on the Boneless Loin
Pork Quality
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
Pork Quality
Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analysis techniques
Pork Quality
Characterizing the relationship between early postmortem loin quality attributes with 14 day aged loin quality attributes and sensory characteristics
Pork Quality
Pork Supply Chain Audit
Pork Quality
Prediction of pork quality using online computer vision system
With the increasing demand of high quality of pork products from the global market the United States pork industry needs to seek new solutions for determining quality of pork products.
Pork Quality
National Pork Retail Benchmarking Study
The primary objective of this project was to benchmark fresh pork quality at the retail store level. A great deal of variation in pork quality exists in the retail marketplace, leaving consumers with...
Pork Quality
Prediction of Pork Quality using Raman Spectroscopy
The objective of the project was to develop an approach to use Raman spectroscopy to predict sensory quality of fresh pork loins. Pork loins (n=200) were selected during fabrication on seven...
Pork Quality
Consumer Valuation of Pork Chop Quality Information
Pork quality variation has been well documented and overall eating quality of fresh unenhanced pork chops has been linked to product color and marbling. The National Pork Board is working with USDA...
