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Animal Science Factsheets

Comparison of European and American Systems of Production and Consumption of Dry-Cured Hams #04661
This factsheet takes an in-depth look at production of ham, and the various types of processes in which they are cured and presented to consumers. The information, offered by Pork Checkoff and AMSA, spans various countries and their techniques in dry-cured hams.
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Consumer Attitudes Towards Color and Marbling of Fresh Pork #04520
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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Consumer Attitudes: What They Say and What They Do #04621
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Cooked Color in Pork #04637
This fact sheet addresses color of cooked pork in relation to cooking temperatures, and improved consumer pork experience.
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Critical Points Affecting Fresh Pork Quality within the Packing Plant #04328
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 #04624
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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Direct Marketing of Meat Products #04665
This is a guideline for producers interested in adding value to their products through direct marketing to consumers. It is designed for first-time marketers, and takes a step-by-step approach to planning your strategy.
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Does the Feeding of Biotechnology-Derived Crops Affect the Wholesomeness and Nutritional Value of Pork Products? #04651
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Dry and Semi-Dry Fermented and Direct Acidified Sausage Validation #04662
In 1994, an outbreak of E. coli O157:H7 infection was linked to dry, fermented, pork and beef salami. This Pork Checkoff/AMSA factsheet outlines parameters to achieve validation to minimize E. coli O157:H7 risks and meet USDA-FSIS regulations.
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Ethnic Marketing of Pork #04523
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 #04282
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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Feed Withdrawal Prior to Slaughter #04672
This fact sheet addresses feed withdrawal effects on pork end products, including changes in pH, WHC, color and PSE incidence.
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Functionality of Non-Meat Ingredients Used in Enhanced Pork #04527
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 #04310
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 #04623
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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Modified Atmospheric Packaging (MAP) #04667
This fact sheet looks at Modified Atmospheric Packaging (MAP), and its affect on microbial control and quality.
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New Product Guidelines #04622
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 #04422
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Organic Pork Standards #04524
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 #04286
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 #04366
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 #04341-A
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 #04275
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 #04526
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 #04341
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 #04521
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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Traceability for the Pork Industry: Challenges and Opportunities #04666
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Utilization of Pale, Soft and Exudative Pork #04671
The pork industry has faced challenges of PSE (pale, soft, and exudative) pork as it has shifted to leaner hog production. This Pork Checkoff/AMSA factsheet examines PSE pork, offers techniques for utilization of the lower quality product, and decreasing chances of PSE occurrence.
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Variation in Pork Lean Quality #04522
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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Water Holding Capacity of Fresh Meat #04669
This fact sheet addresses the water-holding capacity of fresh meat and the effects on yield and quality on the end product.
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What is "Warmed-Over Flavor"? #04373
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.
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