Marbling and Pork Tenderness

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author: L.E. Jeremiah, Agri-Food Canada Research Center

Reviewer: Rhonda Miller Texas A & M University

What importance do consumers place on palatability, in general, and tenderness, in particular?

Consumers ideally desire attractive, economically priced products with desirable color, which are nutritious and healthy, tender, juicy, and flavorful, …

Utilization of Pale, Soft, and Exudative Pork

Contents

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors:
Norman G. Marriott and M.Wes Schilling,
Virginia Polytechnic Institute and State University

Reviewer:
Joe …

Modified Atmosphere Packaging (MAP): Microbial Control and Quality

Contents

Originally published as a National Pork Board/American Meat Science Association Fact Sheet.

Authors:
Harshavardhan Thippareddi, University of Nebraska;
Randall K. Phebus, Kansas State University

Reviewer:
Melvin Hunt, Kansas State University …

Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation

Contents

Functionality Of Non-Meat Ingredients Used In Enhanced Pork

Contents

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Rhonda …

Antibacterial Resistance and Antibiotic Use in Animals

Contents

Originally published as a National Pork Board Factsheet.

Author:
David G. White, Ph.D., Center for Veterinary Medicine
U.S. Food and Drug Administration

Background

There is currently increased scientific and public …

Sensory Evaluation of Pork

Contents

The Role of Carcass Chilling in the Development of Pork Quality

Contents

Originally published as a National Pork …

Procedures for Estimating Pork Carcass Composition

Contents

Originally published as a National Pork Board/ American Meat Science Association Fact Sheet.

Author:
Dennis Burson, University of Nebraska

Reviewer:
Eric Berg, University of Missouri

Introduction

Pork carcass merit is one of three general factors affecting the profitability of the pork industry. Reproductive traits and growth performance are economic keys to the …