Meat Science and Food Safety Article List Food Safety  Human Health  Meats  Pork Quality Nutritional Affects  Meat Science  Quality schemes

In order to use external web links and database resources of this site, you must become a member. Membership is free, please use the registration form on the top menu. If you are already a member please login below: Username: Password: Food Safety    Meat Science Index    Article Index Reaching Consumers Iowa State University PDF Perceptions Among College Students About Food Safety and Animal Care and Ethics in Food Animal Production. Implications for Veterinary Medicine and the Swine Industry National Pork Board PDF Pork Safety and Risk Assessment: Application and Evaluation of HAACP within a Slaughter/Processing Facility The National Pork Producers Council Risk Assessment and Economic Evaluation of HACCP in Hog Slaughter and Processing Iowa State University PDF Rapid Detection of Pathogenic Contamination in Pork for HACCP Monitoring National Pork Board PDF Employee Involvement in HACCP is as Easy as Who, What, When, Where, Why and How National Pork Board PDF Introduction to HACCP for Meat and Poultry Processors National Pork Board PDF What Will HACCP Mean to My Business National Pork Board PDF Development of HACCP Interventions for Pork Trimmings The National Pork Producers Council Implementing a Recall Program for Small Processors National Pork Board PDF Pre-Shipment Record Review Options for Small Processors National Pork Board PDF Safety of Cured Pork Products National Pork Board PDF Food Safety For Swine Producers 1993 North Carolina Healthy Hog Seminar Animal Products: Contributors to a Safe Food Supply University of Minnesota Facing Up To Food Safety 1994 North Carolina Healthy Hog Seminar Pre-Harvest Food Safety And Pork 1994 North Carolina Healthy Hog Seminar The Establishment of Hygienic Control Over Pig Carcass Eviscerating and Splitting Operations Alberta Agriculture ASL-R1416 Clarification of Meat Suspensions Using Column Filtration and Rapid Quantification of Viable Microbial Cells Using Flow Cytometry Iowa State University PDF ASL-R1417 Comparative Recovery of Coliforms From Meat and Milk Using m-Coliblue24 and Standard Methods Iowa State University PDF Prevention of Microbial Contamination of Pork Ontario Agriculture Microbiological Profiles of Hog Carcasses During Processing National Pork Board PDF Effects of Chilling Methods for Bacterial Recovery and Reducing Bacteria on Pork Carcasses National Pork Board PDF On Farm Control on Salmonella Ontario Agriculture Effect of Feed Withdrawal on the Shedding of Salmonella typhimurium by Swine National Pork Producers Council ASL-R1607 Effect of Irradiation on Lipid Oxidation and Off-Flavor Development in Cooked Pork Products with Different Fatty Acids and Packaging Iowa State University PDF Effects of Methods on the Isolation of Salmonella from Swine Faeces and Implications for Design and Interpretation of Epidemiologic Studies National Pork Producers Council ASL-R1525 Effect of Muscle Type, Packaging, and Irradiation on Lipid Oxidation, Volatile Production, and Color in Raw Pork Patties Iowa State University PDF ASL-R1605 Electronic Nose for Rapid Detection of Food Borne Pathogens in Meats Iowa State University PDF ASL-R1512 Food Safety Begins at the Farm Iowa State University PDF ASL-R1418 Hot Water Rinses as a Bacteriological Intevention Strategy on Swine Iowa State University PDF ASL-R1508 Hot Water Rinses as a Bacteriological Intervention Strategy on Swine Carcasses Iowa State University PDF ASL-R1606 Hot Water Rinses as a Bacteriological Intervention Strategy on Swine Carcasses Iowa State University PDF Improvement of Retail Case Life of Pork National Pork Producers Council ASL-R1513 A Longitudinal Study of Bacterial Contamination in Retail Meats and Meat Products Iowa State University PDF Microbiological Sampling of Hog Carcasses National Pork Producers Council ASL-R1609 Novel Carcass Rinse Solutions Iowa State University PDF ASL-R1524 Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Cooked Pork Patties Iowa State University PDF Pork Irradiation Project (National Pork Producers Council) National Pork Producers Council Pork Irradiation Safety National Pork Board PDF ASL-R1516 Pork Production Contracts and Food Safety Issues Iowa State University PDF ASL-R1415 Prevalence of Arcobacter spp. in Mechanically Deboned Turkey Iowa State University PDF Reduction of Salmonella Contamination on Pork Products Using Radiant Wall Oven Heating National Pork Producers Council ASL-R1410 Research in the Safety of Pork Iowa State University PDF ASL-R1612 Risk Assessment for Food Safety: Application and Evaluation of HACCP in Hog Slaughter and Processing Iowa State University PDF ASL-R1421 Risk Assessment for Food Safety: Application to Microbial Foodborne Disease Data Needs Iowa State University PDF ASL-R1510 Risk Assessment for Food Safety: Application to Microbial Foodborne Disease Data Needs Iowa State University PDF ASL-R1611 Steady-State and Time-Resolved Spectroscopy of F420 Extracted from Methanogen Cells Iowa State University PDF ASL-R1414 Survival of Selected Viruses on Processed Pork Products Iowa State University PDF Strain-Specific Typing of Bacterial Pathogens in the Pork Industry Chain The National Pork Producers Council Growth of Bacteria on Pork Carcasses and cuts following application of different chilling procedures and after being subjected to temperature abuse during distribution and by consumer The National Pork Producers Council ASL-R1610 Use of Pediocin AcH in Meat Preservation Iowa State University PDF Farming and Food Production Protection Act - Summary Ontario Agriculture Food Safety Ontario Agriculture Preservation of Retail-Package Pork in Master Packs Alberta Agriculture Traceability in the Meat Industry from Stable to Table Part 1 Danish Meat Research Institute PDF Traceability in the Meat Industry from Stable to Table Part 2 Danish Meat Research Institute PDF Human Health    Meat Science Index    Top of page Effects of Replacing Dietry Pork Fat with Vegetable Oil on Plasma Lipoprotein Metabolism The National Pork Producers Council The Prevalence of Food-borne Pathogenic Organisms in Swine and Pork: A Pilot Survey And Demonstration Project from Production Farm to Dressed Carcasses Iowa State University PDF Development of a Fluorogenic 5' Nuclease PCR Assay for the Detection of Pathogenic Yersinia Iowa State University PDF Comparison of a Multiplex and 5' Nuclease PCR Assays for the Paid Detection of Pathogenic Yersinia Enterocolitica Iowa State University PDF Rapid Detection of Listeria Monocytogenes Iowa State University PDF Competitive Inhibition of Listeria monocytogenes in Ready to Eat Pork Products National Pork Board PDF Effectiveness of Ozone for Controlling Listeria monocytogenes in Ready-to-Eat Cured Ham National Pork Board PDF Recovery of Listeria monocytogenes from Packaged Hog Dogs National Pork Board PDF Virulence Characteristics of Listeria Monocytogenes National Pork Board PDF Industry Guidelines to Prevent Contamination from Listeria monocytogenes National Pork Board PDF Distribution of Campylobacter and Arcobacter in Livestock Iowa State University PDF Cannulated Pig: A Model for Monitoring the Dynamics of Foodborne Pathogens in vivo Iowa State University PDF Economic Analysis of Salmonella Iowa State University PDF Salmonella as a Foodborne Pathogen North Carolina State University Equivalent Cholesterolemic Effect of Pork and Chicken Fat National Pork Producers Council The effect of a high-protein, high-monounsaturated fat diet on lipids, lipoproteins, and glucose in subjects with impaired fasting glucose and dyslipidemia National Pork Producers Council Occurance and Control of Cold-Tolerant Pathogens in Pig Processing Plants Alberta Agriculture Evaluation of Spoilage Microorganisms on Pork Carcasses and Loins During Fabrication in U.S. Pork Packing Plants National Pork Producers Council Intervention Strategies to Control Microbiological Contamination on Hog Carcasses During Processing National Pork Board PDF Development of Methods for Suveillance of Retail Meat for Toxoplasma gondii National Pork Board PDF Expansion of a Hazard analysis Critical Control Point (HACCP) System to include the pre-harvest reduction of swine carriers of human food-borne pathogens National Pork Producers Council In-Package Pathogen Intervention for Raw and Precooked Pork National Pork Producers Council ASL-R1423 Redesigning Pork by Type and Amount of Dietary Fat for Better Human Nutrition Iowa State University PDF Use of High Hydrostatic Pressure to Produce Safe and Long-lasting Fresh Pork Sausage National Pork Producers Council Screening for cultures usable for biopreservation of meat products Danish Meat Research Institute PDF Cleaner technology in Danish slaughterhouses Danish Meat Research Institute PDF Pig slaughter in Denmark - Challenges and possibilities regarding zoonotic pathogens Danish Meat Research Institute PDF Decontamination of Pig Carcasses Danish Meat Research Institute PDF Frequency of Yersinia enterocolitica O3 and Listeria monocytogenes on scalded/singed pig carcasses in Denmark Danish Meat Research Institute PDF RAPD: A tool for typing of Listeria monocytogenes Danish Meat Research Institute PDF Use of essential oils and oleoresins from spices and herbs for control of Listeria monocytogenes in cooked, cured meat products Danish Meat Research Institute PDF Use of PigMon®, a Slaughter Monitoring System for Market Swine to Identify Hazards and On-farm Critical Control Points for Pathogens of Public Health National Pork Board PDF Sulfonamide Immunoassays for Drug Screening of Food Alberta Agriculture Meats    Meat Science Index    Top of page A Protein that Regulates Fat Synthesis in Pigs The National Pork Producers Council Consumer and Trained Panel Evaluation of Pork and Poultry Ham and Frankfurters National Pork Producers Council G2526 - Country Curing Hams University of Missouri Progress Report--Pumped Bacon Project National Pork Board PDF Functionality of Non-Meat Ingredients Used in Enhanced Pork National Pork Board PDF What is "Warmed-Over Flavor"? National Pork Board PDF Development and Evaluation of Computer Vision-Based Pork Quality Standards National Pork Producers Council The Development and Evaluation of an Extruded Pork Snack National Pork Producers Council Development of Nutritional Pork-Based Snack Foods National Pork Producers Council Development of Pectin and Fruit Containing Marinades for Pork Loin National Pork Producers Council Development of a Vision-based Technology to Classify Fresh Pork National Pork Producers Council Potential of Electrical Conductance Enzyme Immunoassays for Food Analysis Alberta Agriculture Capillary Electrophoresis Laser-Induced Flourascence Method for Separation and Quantitation of Biogenic Amines in Fresh Pork Alberta Agriculture Effect of Freezer Chilling Time on Pork Quality National Pork Producers Council Evaluation of the Further-Processing Quality of Ham Muscles from Hampshire Hogs National Pork Producers Council Fat Distribution and Pork Carcass Quality from Pigs with Different Patterns of Lipid Metabolism National Pork Producers Council Gelatinized High Added-Water Pork Skin Connective Tissue Protein Gels as Potential Water Binders University of Nebraska G2528 - Home Curing Bacon for a Mild Flavor University of Missouri Impact of Cooking Method on Quality of Boneless Pork Loin Roasts University of Nebraska Impact of the Hydrodyne Process on Tenderness of Pork National Pork Producers Council A Nationwide Audit of the Composition of Pork and Chicken Cuts at Retail National Pork Producers Council On-Line Evaluation of Pork Carcasses and Wholesale and Retail Cuts for Color and Waterholding Capacity: Testing and Evaluation of Industrial Prototypes National Pork Producers Council Regulation of Pork Water Holding Capacity, Color and Tenderness by Protein Phosphorylation National Pork Board PDF Prediction of Muscle Quality in Live Pigs Using Press Biopsy National Pork Producers Council Shelf-life Stability, Microbiology, Acceptability, and Food Safety of Products Manufactured with Pork Trim-Finely Textured (PTFT) National Pork Producers Council Quality Characteristics of Vacuum-Packaged, Irradiated Normal, PSE, and DFD Pork Iowa State University PDF Quality Characteristics of Aerobically Packaged and Irradiated Normal, PSE, and DFD Pork Iowa State University PDF Investigation of Modified and Controlled Atmospheres for Extending the Storage Life of Retail-Ready Pork Cuts Alberta Agriculture Management of Chilled Pork Processing, Packaging and Storage for Prolonged Produce Storage Live 1992 Alberta Agriculture Management of Chilled Pork Processing, Packaging and Storage for Prolonged Product Storage Life 1993 Alberta Agriculture Tools for Selection of Pig-Specific Repartitioning Agents National Pork Producers Council Utilization of Raw and Gelatinized Pork Connective Tissue Collagen in Fresh Reduced-Fat Pork Sausage National Pork Producers Council Development of a NIR filter based instrument for on-line measurements of fat quality in pork Danish Meat Research Institute PDF Meat technology: Processing, packaging and labelling: New trends and innovations Danish Meat Research Institute PDF How to design a pig Danish Meat Research Institute PDF Formation of cured meat colour in meat model systems and fermented sausages by Lactobacillus fermentum strains (JCM1173 & IFO3956) Danish Meat Research Institute PDF Formation of amino acid (L-leucin, L-phenylalanine) derived volatile flavour compounds by Moraxella phenylpyruvica and Staphylococcus xylosus in cured meat model systems Danish Meat Research Institute PDF Pork Quality    Meat Science Index    Top of page National Pork Retail Microbiological Baseline The National Pork Producers Council Meat Inspection National Pork Board PDF Understanding Pork Quality North Carolina State University Pork Quality Targets National Pork Board PDF Biochemical Characterization of Superior Quality Pork National Pork Board PDF Characterization of Muscle Glycogen Storage and Utilization: Influence on Pork Quality National Pork Board PDF Effects of pH, Temperature and Muscle Fibre Type on Postmortem Metabolism National Pork Board PDF Critical Points Affecting Fresh Pork Quality within the Packing Plant National Pork Board PDF The impact of Halothane genotype, pre-slaughter handling, and season on body temperature and its relationship with subsequent meat quality The National Pork Producers Council Post mortem processes in RSE pork The National Pork Producers Council Relationship between Muscle Development and Pork Quality The National Pork Producers Council Pork Quality Assurance Program North Carolina State University Evaluating Pork Carcasses for Quality North Carolina State University Carcass Yield and Meat Quality from Swine Production Systems Using Entire Males 1992 Alberta Agriculture Carcass Yield and Meat Quality from Swine Production Systems Using Entire Males 1993 Alberta Agriculture Carcass Composition And Meat Quality Of Pigs Fed Maize, Hulless Barley Or Triticale Based Diets Alberta Agriculture Molecular Genetics and Meat Quality North Carolina State University The Pork Chain and Quality North Carolina State University Packer Viewpoint on Muscle Quality North Carolina State University Assessment of Ham Quality North Carolina State University On-line Assessment of Pork Muscle Quality and Marbling North Carolina State University Marbling and Pork Tenderness National Pork Board PDF Variation in Pork Lean Quality National Pork Board PDF Influence of stunning method on pH-decrease and meat quality Danish Meat Research Institute PDF Effect of chilling process and lairage time on meat quality in heavy slaughter pigs Danish Meat Research Institute PDF Technologies applied on line to evaluate meat quality Danish Meat Research Institute PDF Influence of the chilling process on the quality of pork Danish Meat Research Institute PDF Accuracy of industrial methods for meat quality measurement Danish Meat Research Institute PDF Evaluation of pork colour by vision image analysis Danish Meat Research Institute PDF Interaction between fitness and pork quality North Carolina State University Influence of cross breeding combination and intramuscular fat content on eating quality of pork Danish Meat Research Institute PDF The Canadian Pork Carcass Grading System and the 1992 National Carcass Cut Out North Carolina State University Meat (Pork) Quality / A Total Overview: Practical Meat Quality Technology, What is Meat Quality North Carolina State University Pork Quality: Beyond the Stress Gene North Carolina State University The Effect of the Rendement Napole Gene on Pork Quality North Carolina State University Line Speed Implementation of Various Pork Quality Measures North Carolina State University PIH-42 Carcass Evaluation Purdue University pH measurements in the slaughterline and carcass quality: a survey in six Belgian slaughterhouses University of Wageningen The Autoform - A Total Review North Carolina State University Machine and Technician Effect Ultrasonic Measures of Backfat and Loin Depth in Swine North Carolina State University Investigations of Ultrasound Image Analysis Techniques for the Estimation Carcass Yield and Pork Quality Alberta Agriculture Procedures for Estimating Pork Carcass Composition National Pork Board PDF Sensory Evaluation of Pork National Pork Board PDF The Impact of Genetics on Pork Quality National Pork Board PDF PIH-125 Composition and Nutritive Value of Pork Purdue University PIH-135 Factors Reducing Pork Value Purdue University Investigating the Biochemical causes of Boar Taint due to Skatole Ontario Agriculture Diet Affect on measures of Pork Quality University of Manitoba Modeling Postmortem Physical and Chemical Changes in Muscle to Predict Water Holding Capacity and Color in Fresh Pork National Pork Board PDF ASL-R1495 National Muscle Quality Evaluation Iowa State University PDF PIH-128 Pork By-Products Purdue University Pork Consumption and Attitudes Differ for Women and Men National Pork Producers Council PIH-127 Pork Quality Purdue University Pork Quality and Genetic Selection North Carolina State University Learning From Our Competitors (A Beef Cattleman's Perspective on Meat Quality) North Carolina State University Evaluation of Pork Quality in Two Different Genotypes and Potential of Vitman E to Improve Pork Quality North Carolina State University Quality and Quantity of Cooked Pork from Five Pork Products National Pork Producers Council Retention of Selected Nutrients in Grilled Boneless Pork Chops University of Nebraska Neural Networks in Near Infrared Spectroscopy Danish Meat Research Institute PDF Immersion Pork Carcass Chilling Danish Meat Research Institute PDF Optimization of Packaging Conditions for Fresh Pork Cuts Intended for Export Markets Alberta Agriculture Extension of Chilled Pork Storage Life to Facilitate Sea Transport to and Distribution Through Remote Markets Alberta Agriculture The Role of Carcass Chilling in the Development of Pork Quality National Pork Board PDF Drip loss dependent on stress during lairage and stunning Danish Meat Research Institute PDF Understanding Pork Carcass Contest Information G01-1435-A (issued November 2001) University of Nebraska Nutritional Affects    Meat Science Index    Top of page Feeding CLA to Improve the Production and Quality Characteristics of Pork The National Pork Producers Council Nutritional Influences on Pork Quality National Pork Board PDF Use of Nontraditional Dietary Supplements Fed to Market Ready Pigs as a Means of Improving Fresh Pork Quality Parameters The National Pork Producers Council Nutritional Modulation of Preslaughter Stress, Carcass Yield and Pork Quality Alberta Agriculture Improving Pork Processing Characteristics in Lean Genotypes by Feeding Hydrogenated Fat The National Pork Producers Council The Effect of Magnesium Supplementation on Pork Quality The National Pork Producers Council ASL-R1614 Body composition and Sensory Characteristics of Pork from CLA-Fed Pigs Iowa State University PDF ASL-R1615 Color, Marbling, and Firmness Characteristics of Pork Loins from Growing-Finishing Pigs Supplemented with Conjugated Linoleic Acid Iowa State University PDF ASL-R1619 Color, Marbling, and Firmness Characteristics of Fresh Hams from Barrows Supplemented with Conjugated Linoleic Acid Iowa State University PDF Conjugated Linoleic Acid Fortification on CLA Concentrations in Pork National Pork Producers Council ASL-R1620 Effect of Dietary Sodium Oxalate on Pork Quality Iowa State University PDF Influence of Conjugated Linoliec Acid (CLA) on Belly and Bacon Quality From Pigs Fed Various Diets Iowa State University PDF ASL-R1621 Effect of Dietary Quercetin on Pork Quality Iowa State University PDF ASL-R1617 Effects of Feeding Conjugated Linoleic Acid to Market Pigs on Bacon Quality and Composition Iowa State University PDF ASL-R1528 Effects of Conjugated Linoleic Acid (CLA) on Swine Performance and Body Composition Iowa State University PDF ASL-R1709 Effects of Conjugated Linoleic Acid Supplementation and Pig Genotype on Carcass and Meat Quality Attributes Iowa State University PDF Improved Meat Quality with Supplemental CLA National Pork Producers Council Development of Fiber Optic and Electronic Methods for Predicting Quality in Fresh Pork National Pork Producers Council Determinants of ultimate pH and quality of pork National Pork Producers Council Characterization of the Quality Attributes of Fresh Pumped Pork Loins National Pork Producers Council ASL-R1613 Effects of Short Term Feeding of Vitamin D3 on Pork Quality Iowa State University PDF Effects of Fat Source and Vitamin E on Pork Quality North Carolina State University Increased Dietary Vitamin E for Pigs Gives Reduced Lipid Oxidation for Precooked Pork National Pork Producers Council Increasing Endogenous Carnosine Concentrations in the Skeletal Muscle of Pork by Dietary Supplementation National Pork Producers Council Iron content of swine rations and lipid oxidation in pork: is there a connection? Cornell University ASL-R1618 Sensory, Color, and Tenderness Characteristics of Processed Hams from Pigs Supplemented with Conjugated Linoleic Acid Iowa State University PDF Use of Vitamin D and its Metabolites to Improve Tenderness of Pork National Pork Producers Council ASL-R1616 Water Holding Capacity, pH, and Lipid Oxidation of Pork Loins from Barrows Supplemented with Conjugated Linoleic Acid Iowa State University PDF Effects Of Longissimus Glycolytic Potential Levels On Growth Performance, Carcass, And Meat Quality Characteristics In A Population Of Hybrid Pigs With Hampshire Ancestry University of Illinois Relationships between Glycolytic Potential and Growth Performance, Carcass and Meat Quality Characteristics within a Swine Population with Low Glycolytic Potential University of Illinois The Influence Of Level Of Dietary Vitamin D3 Supplementation And Post-Mortem Aging Time On Pork Quality University of Illinois The Effect of the Time of Feeding Prior to Slaughter of Supplemental Magnesium Sulfate Heptahydrate on Pork Quality University of Illinois Effects of pH and Location within a Loin on Pork Quality Kansas State University Effects of Freezing Pork Chops on Warner-Bratzler Shear Force and Cookery Traits Kansas State University Influence of Dietary Supplementation of Modified Tall Oil and Vitamin E on Pork Chop Quality, Display Color Stability, Warner-Bratzler Shear, and Sensory Panel Traits Kansas State University Influence of Dietary Supplementation of Modified Tall Oil and Vitamin E on Bacon Characteristics Kansas State University Influence of Dietary Supplementation of Modified Tall Oil, Chromium Nicotinate, and L-Carnitine on Pork Chop Display Color Stability, Warner-Bratzler Shear, and Sensory Panel Traits Kansas State University Influence of Dietary Supplementation of Modified Tall Oil, Chromium Nicotinate, and L-Carnitine on Bacon Characteristics Kansas State University Evaluation of the Further-Processing Quality of Ham Muscles from Hampshire Hogs Ohio State University Effects of Poultry Fat and Choice White Grease on Pork Longissimus Muscle, Belly, and Bacon Quality Kansas State University The use of oleic acid-rich sunflower seed in diets for growing pigs : effects on backfat quality French Research Swine Days Modelling lipid deposition and fatty acid composition in the growing-finishing pig French Research Swine Days Effect of dietary lipids on fatty acids of ham at the heavy pig French Research Swine Days The effect of slaughter weight and the type of cereal used in the feed on the performance of growing/finishing pigs and on the quality of pork products (ham, dry sausage) French Research Swine Days Supplementation of Creatine Monohydrate to a Corn-Soybean Meal Swine Finishing Diet to Improve Fresh Pork Eating Quality National Pork Board PDF Compared effects of two methods for increasing age at slaughter on carcass and muscle traits, and meat sensory quality in pigs French Research Swine Days Additional observations concerning structureless meat : characterisation of the phenomenon by the pH and the colour of the semi-membraneous muscle French Research Swine Days Preliminary observations of destructured ham : description of the phenomena and variation factors French Research Swine Days Estimation of the linoleic acid level in pork adipose tissue French Research Swine Days Dietary fatty acid and carcass lean content. What effect on the quality of backfat French Research Swine Days Solid/liquid ratio cartography of subcutaneous pig adipose tissues by magnetic resonance imaging. Research for a sampling point allowing to eliminate all soft backfats French Research Swine Days The determination of triglyceride composition of adipose tissue : a tool for discriminating high quality dry-cured hams in Europe French Research Swine Days Evaluation of fresh ham quality by digital imaging. Measurement of fat cover and meat colour French Research Swine Days Relationship between solid fat content and lipid composition of adipose tissue in the pig,:Nuclear Magnetic Resonance, a fast method to evaluate adipose tissue quality French Research Swine Days Influence of housing conditions on performance and meat quality in pigs. 1. Growth performance and carcass composition French Research Swine Days Influence of housing conditions on performance and meat quality in pigs. 2. Characteristics of muscular and adipose tissues, and technological and sensory properties of dry-salted ham French Research Swine Days Influence of intramuscular fat on the sensory qualities and consumer acceptability of pork loin and Paris cooked ham French Research Swine Days Do Pork Loin Light Reflectance and Tenderness Affect Consumer Preference? National Pork Board PDF Consumer Attitudes Towards Color and Marbling of Fresh Pork National Pork Board PDF Comparison of stress reactivity between Large White and Duroc pigs : effects on meat quality aspects French Research Swine Days The effects of age and weight at slaughter on the chemical composition of loin muscle in Duroc x (Landrace x Large White) pigs French Research Swine Days Research into references which can be used to improve the use of Gascon and Limousin pigs in the production for quality products. 3. Sensory quality of dry-salted hams French Research Swine Days Effects of Various Sugars on Aw, Moisture Retention and Sensory Characteristics of I.M. Ham Product Alberta Agriculture A comparative analysis of the volatile fraction of dry-cured hams produced from Gascon and Large-White x Landrace Français pigs French Research Swine Days Carcass Composition of Pigs Fed Different Cultivars of Barley, Oats and Corn Alberta Agriculture Meat Science:    Meat Science Index    Top of page Instrumental color measurement specifications and factors affecting measurement consistency in pork The National Pork Producers Council Competitive benchmarking - a short cut to best practice in the meat industry Danish Meat Research Institute PDF Automation in the Danish pig slaughter sector Danish Meat Research Institute PDF Automation in the Pork Industry Danish Meat Research Institute PDF Perspectives in new meat processing technologies Danish Meat Research Institute PDF Effects of Endpoint Temperature on Internal Cooked Color Development in Ground Pork and Loin Chops The National Pork Producers Council Analysis and Characterization of Volatile Compounds Responsible for the Off-Odor Development in Irradiated Pork The National Pork Producers Council Volatile Production of Irradiated Normal, PSE, and DFD Pork Iowa State University PDF Utilization of Raw Versus Pre-Gelatinized Pork Skin Collagen in Low Fat Bologna The National Pork Producers Council Alpha-Tocopherol Effects on Pigment and Lipid Oxidation in Ground Pork During Frozen Storage National Pork Producers Council Regulation of Pork Water Holding Capacity The National Pork Producers Council Evaluation of the Microbial Safety and Shelf Stability of Country Cured Hams The National Pork Producers Council Improvement of Retail Case Life and Microbiological Safety of Pork Products in Retail and Service Cases - Phase II The National Pork Producers Council Frequency and Effects of the Napole Gene in the U.S. Pork Industry The National Pork Producers Council ASL-R1711 Analysis of Volatile Components and Sensory Characteristics of Irradiated Raw Pork Iowa State University PDF ASL-R1428 Characterization of Finely Textured Lean Pork for Use in Processed Meats Iowa State University PDF Characterization of the Porcine Skeletal Muscle Calpain Gene and its Role in Lean Muscle Growth National Pork Producers Council Characterization of Regulatory Genes Involved in the Development of Porcine Muscle National Pork Producers Council ASL-R1425 Comparison of Methods for Evaluation of Chemical Lipid Content in the Longissimus Muscle Iowa State University PDF Capillary Electrophoresis Laser-Induced Fluorescence Method Validation for Quantitation of Biogenic Amines in Muscle Foods Alberta Agriculture PSE - The Basics Ontario Agriculture Development of an Objective Method for Identifying Pale, Soft, and Exudative (PSE) Pork and Predicting Further Processed Pork Quality National Pork Producers Council Investigation of the Mechanism of Environmentally Induced Pale, Soft, Exudative Pork Alberta Agriculture Digitized Image Analysis for Assessment of Pale, Soft Exudative Pork Alberta Agriculture PSE Pork and the PSS Gene - Their Incidence and Relationship within Commercial Pigs Alberta Agriculture PSE Development and Detection National Pork Board PDF Development of Procedures to Commercially Classify Variation in Pork Quality and to Explain the Biological Phenomena Responsible for These Variations National Pork Producers Council Development of Sensors to Detect Early Postmortem Muscle Quality and to Sort Retail Pork Cuts Based on Quality Mark National Pork Producers Council ASL-R1526 Efficacy of Using Real-Time Ultrasound to Predict Intramuscular Iowa State University PDF ASL-R1424 Evaluation of Real-Time Ultrasound and Carcass Characteristics Iowa State University PDF Image Processing of Hams National Pork Producers Council Improving Pork Quality by Reducing the Incidence of Pale, Soft, and Exudative (PSE) Pork National Pork Producers Council Increasing the Functionality and Use of Pale, Soft and Exudative (PSE) Pork in Canadian-Style Bacon National Pork Producers Council Isolation of Embryonic Stem Cells from Porcine Blastocysts National Pork Producers Council ASL-R1710 Lipid Oxidation, Volatiles, and Off-Odor Production of Aerobic-Packaged Pork Patties Irradiated and Stored in Refrigerated or Frozen Conditions Iowa State University PDF Improved Storage Stability of Fresh Ground Pork by Utilization of Modified Atmosphere Packaging National Pork Board PDF Extension of Chilled Pork Storage Life National Pork Board PDF F-3662 Measuring Carcass Traits in Live Hogs (100K) Oklahoma State University PDF Muscle IGFII expression during the development of porcine National Pork Producers Council Non-Invasive Procedures for Detection of Relative Lean and Fat Deposition in Pigs National Pork Producers Council Using X-ray Computed Tomography to Predict Carcass Leanness in Pigs North Carolina State University Efficiency of Various Live Measurements for the Prediction of Lean Yield and Marbling North Carolina State University Prediction of Intramuscular Fat in Live Swine Using Real-time Ultrasound North Carolina State University Growth and Characterization of Individual Backfat Layers in Swine: A New Method for the Prediction of Intramuscular Fat in the Live Animal or Carcass North Carolina State University ASL-R1624 Prediction of Loin Muscle Area with the Autofom Iowa State University PDF Estimating pork lean yield and lean content (TVM) based on different methodologies measuring fat and muscle depth French Research Swine Days Evaluation of muscle, fat and bone composition of ham, shoulder, belly and loin pork carcass by X-Ray absorptiometry French Research Swine Days ASL-R1712 Quality Characteristics of Vacuum-Packaged Pork Patties Irradiated and Stored in Refrigerated or Frozen Conditions Iowa State University PDF ASL-R1427 Use of Cryoprotectants for Mechanically Deboned Pork Iowa State University PDF ASL-R1426 Variation of Muscle Quality Parameters Within the Longissimus Muscle Iowa State University PDF ASL-R1622 Volatile Production and Lipid Oxidation of Irradiated Cooked Sausage with Different Packaging Iowa State University PDF Cooking and Marination Effects in Portioned Pork Loin Chops University of Georgia Consequences on corporal composition variables of pig carcasses for introducing new weighing and grading methods in France in 1997 French Research Swine Days The mathematical relationship between longissimus dorsi area and several linear measurements of fat and muscle depth in pork carcasses French Research Swine Days Pig carcass grading methods authorised in France in 1997 French Research Swine Days Estimation of the lean meat content of pig carcasses using the measurement of different cuts French Research Swine Days The lean meat content of pig carcasses : determination and estimation French Research Swine Days Thirty years of advancement in the notion of pig carcass and meat quality French Research Swine Days Technologies for meat and bone meal production Danish Meat Research Institute PDF Destructured meat : the situation in five slaughterhouses in western France; risk factors and a proposed prediction model; colorimetric, biochemical and histological characterisation French Research Swine Days Quality schemes:          Meat Science Index          Top of page Canadian Quality Assurance Program Ontariopork Canadian On-Farm Food Safety Program Canadian Federation of Agriculture International Pork Safety & Quality Concerns Ontario Agriculture Meat Food Safety Related Research and Industry Information North Carolina State University NPPC Pork Quality Assurance Program National Pork Producers Council The PQA Level I/II/IIISM Manual National Pork Board Pork Quality Assurance University of Nebraska Quality Assurance Ready for Implementation University of Manitoba Safe, Quality Food Quality Systems (Australia) Western Australia Agriculture USDA Food Safety and Inspection Service U.S. Department of Agriculture World Health Organization Food Safety Programme World 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