Content tagged "pork quality"

Marbling and Pork Tenderness

Updated: November 17, 2015

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.Author: L.E. Jeremiah, Agri-Food Canada Research CenterReviewer:...

Water-Holding Capacity of Fresh Meat

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author Elisabeth Huff-Lonergan, Iowa State...

Functionality Of Non-Meat Ingredients Used In Enhanced Pork

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: Rhonda Miller, Texas A&M University Reviewer: Scott...

Meat Display Lighting

Updated: April 22, 2010

Originally published as a National Pork Board/American Meat Science Association Fact Sheet. Author: Don Kropf, Kansas State University Reviewer: Henry Zerby,...

Consumer Attitudes Towards Color and Marbling of Fresh Pork

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: M. Susan Brewer, University of Illinois Reviewer: Melvin...

Cooked Color in Pork

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Authors: Melvin Hunt and Becky Zenger, Kansas State...

Antibacterial Resistance and Antibiotic Use in Animals

Updated: April 22, 2010

Originally published as a National Pork Board Factsheet. Author: David G. White, Ph.D., Center for Veterinary Medicine U.S. Food and Drug...

Modified Atmosphere Packaging (MAP): Microbial Control and Quality

Updated: April 22, 2010

Originally published as a National Pork Board/American Meat Science Association Fact Sheet. Authors: Harshavardhan Thippareddi, University of...

Utilization of Pale, Soft, and Exudative Pork

Updated: April 22, 2010

Originally published as a National Pork Board/American Meat Science Association Fact Sheet. Authors: Norman G. Marriott and M.Wes Schilling, Virginia...

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: Kelly Karr Getty, Kansas State University Reviewer: John...

Comparison of European & American Systems of Production and Consumption of Dry-Cured Hams

Updated: April 22, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Authors: Herbert W. Ockerman, The Ohio State University; Lopa...

Sensory Evaluation of Pork

Updated: April 21, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: Rhonda Miller, Texas A&M University Reviewer: Ken Prusa,...

Procedures for Estimating Pork Carcass Composition

Updated: April 21, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: Dennis Burson, University of Nebraska Reviewer: Eric...

What is warmed-over flavor?

Updated: April 21, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Author: M. Susan Brewer, University of Illinois Reviewer: Eric...

The Role of Carcass Chilling in the Development of Pork Quality

Updated: April 20, 2010

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet. Authors: Elisabeth Huff-Lonergan, Jennie Page Iowa State...

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