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…

Consumer Valuation of Pork Chop Quality Information

Pork quality variation has been well documented and overall eating quality of fresh unenhanced pork chops has been linked to product color and marbling. The National Pork Board is working with USDA to develop a voluntary pork quality grading system…

National Pork Retail Benchmarking Study

The primary objective of this project was to benchmark fresh pork quality at the retail store level. A great deal of variation in pork quality exists in the retail marketplace, leaving consumers with a broad variety of pork quality characteristics,…