Determining the temporal and spatial regulation of marbling development in the longissimus muscle of porcine offspring from weaning through finishing
Characterizing the amount, variability and cellular mechanisms of intramuscular fat deposition throughout the loin using barrows and gilts from two genotypes
Predicting Pork Quality: Discovering protein biomarkers for fresh pork loin tenderness.
Relationships Between Loin Color, Chop Thickness, Cooking Method, Water-Holding Capacity and Tenderness For Pork Cooked To 62.8°C
Genomic control of pork loin color, myoglobin concentration, marbling, water-holding capacity, and slice shear force, pork fat quality and fatty acid profile, and ham lean color, ham “halo” severity, and myoglobin concentration
Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analysis techniques
Genomic control of pork loin color, myoglobin concentration, marbling, water-holding capacity, and slice shear force, pork fat quality and fatty acid profile, and ham lean color, ham “halo” severity, and myoglobin concentration.
A systematic review of patterns in tenderness metrics of North American based pork from 1994 to 2014
Pork value is determined by its composition and by consumer satisfaction. Several metrics of pork are considered indicators of tenderness and overall quality. We conducted a systematic review to gather information regarding 5 tenderness metrics (Warner-Bratzler Shear Force, pH, marbling,…
Prediction of Pork Quality using Raman Spectroscopy
The objective of the project was to develop an approach to use Raman spectroscopy to predict sensory quality of fresh pork loins. Pork loins (n=200) were selected during fabrication on seven different production days and six different production plants. Loins…