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.
Public Health - Antibiotics & Resistance
Effects of antibiotics on intestinal and extra-intestinal multidrug-resistant and pan-susceptible Salmonella in swine
Antibiotic resistance is a major health concern in both human and veterinary medicine. Antibiotics already used to maintain healthy swine may also play a role in reducing Salmonella; however, the...
Swine Health - Foreign Animal Disease
Evaluating Immunogenicity of a Novel Live-vectored Prototype ASFV Vaccine
The African Swine Fever Virus is a high-consequence pathogen that causes hemorrhagic fever in pigs and some isolates are capable of killing nearly all infected pigs. The pathogen poses a high...
Pork Quality
Post-harvest Prediction of Pork Tenderness
Research to examine the use of multiple instruments that could be adapted in a pork processing environment for use in prediction of pork tenderness were evaluated. The instruments included a...
Pork Safety
Effect of lactic acid and commercial chilling processes on the survival of Salmonella, Campylobacter coli and Yersinia spp. in pork variety meats
Previous research on pork variety meats reported a 2% lactic acid spray was the most effective antimicrobial of those tested with the least negative effect on product quality (Zerby et al.,...
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...
Pork Safety - Pre-Harvest
Efficacy of novel food antimicrobial combinations for control of Listeria monocytogenes for preservation of ready-to-eat (RTE) products.
Objectives: The primary objective of this study was to determine the minimum inhibitory concentrations (MIC) of USDA-FSIS approved food antimicrobials necessary for the inhibition of the foodborne...
Pork Quality
Interaction of Non-Meat Ingredients in Enhanced Pork Loin Chops
Public Health - Other
Non-Occupational Human Health Effects of Gases, Particulate Matter and Bioaerosols Emitted from Confined Swine Production Facilities
Pork Safety - Pre-Harvest
