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Consumer Attitudes Towards Color and Marbling of Fresh Pork |
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Because color is an indicator of pork quality, consumers use it as a primary cue for making purchase decisions. This fact sheet examines the factors that affect the color of meat, colors consumers will accept or reject and attitudes towards marbling in fresh pork. |
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Critical Points Affecting Fresh Pork Quality within the Packing Plant |
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This fact sheet provides eight pages of information on transport, lairage, stunning and carcass handling, detailing their impact on meat quality at the packing plant. |
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Current Issues for Country Cured Hams |
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Country-cured hams are a small, yet significant part of the pork industry. Now, more than ever, country-cured ham processors are evaluating their processes on a more scientific basis. This fact sheet contains information that will give the industry a greater understanding of this unique process and more information on the documentation and validation of the safety of this process. |
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Ethnic Marketing of Pork |
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As the ethnic make-up of the U.S. rapidly becomes more diverse, new marketing opportunities are opening up for packers and processors. This fact sheet discusses steps the pork industry can take to effectively meet the needs of various ethinic groups. |
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Extension of Chilled Pork Storage Life |
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An eight-page fact sheet, this publication offers keys to maximizing storage life and factors impacting the shelf-life of chilled pork. |
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Functionality of Non-Meat Ingredients Used in Enhanced Pork |
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Enhanced pork is the process of adding non-meat ingredients to fresh pork to improve the eating quality of the final product. This fact sheet examines the major ingredients used in enhanced pork and summarizes their effects on different quality attributes. |
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Marbling and Pork Tenderness |
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This fact sheet discusses the pros and cons of marbling in retail meats and the effects on pork tenderness. Includes a scale for measuring marbling. |
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Meat Display Lighting |
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The key to retail meat display is to present pork products in an attractive and saleable format. The role of lighting is to show the true quality of the product, without detracting from appearance or deceiving the customer about product quality. This fact sheet discusses how lighting influences the perceived color of and quality of pork products. |
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National Pork Retail Microbiological Baseline |
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This fact sheet discusses the results of the recently completed study on microbial levels in pork at retail. The study was conducted by Colorado State University for the National Pork Board. |
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New Product Guidelines |
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Overwhelmingly, most industry executives will agree that new product develop is the key to economic viability and survival. This fact sheet covers the essential elements of developing and launching a successful new product. |
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Nutritional Influences on Pork Quality |
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This fact sheet examines the impact of swine diets on pork quality traits. It discusses vitamin, mineral and protein levels. |
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Organic Pork Standards |
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The demand by consumers for organic foods has grown tremendously in the past few years. This fact sheet describes the standards producers, packers and processors must meet for their product to be considered organic. |
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Pork Irradiation Project |
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This fact sheet includes information about the impact of irradiation on pork quality, concluding that irradiation does not negatively effect the quality of meat products. |
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Pork Quality Targets |
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This fact sheet defines six pork quality targets: color, pH, tenderness, flavor, intramuscular fat (marbling) and drip loss. |
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Procedures for Estimating Pork Carcass Composition |
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This fact sheet describes several methods of pork carcass evaluation used by the industry to improve productivity and carcass merit and to realize value differences at the market place. |
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Safety of Cured Pork Products |
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This document talks about methods of curing and residual nitrite use. It also addresses nitrite’s role in human health. |
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Sensory Evaluation of Pork |
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Understanding the eating qualities of pork is an important component of improving its competitiveness. This fact sheet describes trained and consumer sensory evaluation techniques that can be used to test the eating characteristics of pork. |
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The Impact of Genetics on Pork Quality |
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This fact sheet looks at four key pork quality traits – color, ultimate pH, water-holding capacity and intramuscular fat – and the effect of various genetic sources on these traits. |
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The Role of Carcass Chilling in the Development of Pork Quality |
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This fact sheet resulted from the presentations made at the National Pork Board Workshop by the same name and is a comprehensive look at chilling methods and how they impact quality and shelf life. |
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Variation in Pork Lean Quality |
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Lean quality factors in pork affect product attractiveness to potential customers, processing characteristics for value-added product manufacture and the ultimate palatability and satisfaction of pork products to consumers. This fact sheet focuses on variations in factors such as muscle color, texture, marbling and functionality. |
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What is “Warmed-Over Flavor”? |
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This fact sheet discusses one of the primary causes of quality deterioration in cooked, refrigerated and pre-cooked, frozen products. It includes a discussion of the means of delaying warmed-over flavor in pork. |
