Improving shelf life of quality traits of processed pork loins - Pork Checkoff
Skip to content
Pork Checkoff logo
  • Pay Pork Checkoff
  • Training Login
  • News
  • Research
    • Pork Research
    • Research Request for Proposals
  • Markets
    • Markets Overview
    • Current Markets
    • Weekly Pork Price Summary
    • Pork Cutout Futures and Options
    • Monthly Export Data
    • U.S. Pork Exports
    • Profit Maximizer
  • Pork Production &
    Management
    • Pork Production & Management Overview
    • Hot Topics
    • Swine Health
      • Swine Nutrition
      • Veterinary Feed Directive
      • Antibiotics
    • Foreign Animal Disease Prevention
    • Biosecurity
    • Animal Wellbeing
    • Sustainability
    • Farm Business Operations
    • Working in Pork
  • Certification
    & Tools
    • Certification & Tools Overview
    • Training & Certification
      • PQA Plus
      • TQA
      • YQCA
      • Locate an Advisor
    • Producer Tools
      • Common Swine Industry Audit
      • Sow Housing
      • AgView
      • Safe Pig Care & Handling Resources
  • Pork Branding
    • Pork Branding Overview
    • Digital Asset Library
    • Logos & Brand Guidelines
    • Insight to Action
    • International Market Development
      • Market Assessments
    • Facts & Statistics
    • Pork Brands
      • The Other White Meat® Brand
      • Real Pork
  • About
    • About Pork Checkoff
    • Strategic Plan
    • Task Forces
    • Pork Board Members
      • Leadership Opportunities
    • Financials & Reports
    • Meetings & Events
    • State Associations & Contacts
    • Careers
    • Ethical Principles
    • Checkoff Distribution By State
  • Contact
    • Contact Us
    • Subscribe to Emails from the Pork Checkoff
< Research
Pork Quality

Improving shelf life of quality traits of processed pork loins

Date Completed: June 10, 2002Primary Investigator: Steven LonerganInstitution: Iowa State UniversityFunded By: Iowa Pork Producers AssociationID: 00-152
< Previous ArticleNext Article >

Downloads

Full Report
 Abstract Report

Contribute to Pork Research

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

View Research RFPs
Pork Checkoff logo reversed

You’re viewing the website for Pork Checkoff and The National Pork Board.

We Care

Find information about sustainability and pork industry ethical principles at porkcares.org.

Pork

Find pork cooking inspiration at pork.org.

CONTACT
Question for the National Pork Board?
Contact us: Monday – Friday, 8am – 5pm CST
For General Contact: 1-800-456-7675

Pay Checkoff

Sign up for Email

Copyright National Pork Board © 2023, All Rights Reserved | Privacy Policy | Terms & Conditions of Use