Biochemical Characterization of Pork Quality

Sires from Duroc, Berkshire, Yorkshire and Pietrain breeds were used to produce crossbred progeny, free of the HAL-1843TM gene, that exhibit pork quality differences. Loin muscle temperature, color, firmness/wetness, marbling, and water-holding capacity were determined for sixteen progeny within each…

Pork Muscling Profiling Study 2002

This research project evaluated a variety of pork quality attributes for each of 25 different muscles from 64 carcasses. The results identified several shoulder and ham muscles that have quality attributes conducive to merchandizing these muscles individually to potentially improve…