| |
|
Consumer Attitudes Towards Color and Marbling of Fresh
Pork |
| |
|
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. |
|
| |
|
Critical Points Affecting Fresh Pork Quality within the
Packing Plant |
| |
|
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. |
|
| |
|
Current Issues for Country Cured Hams |
| |
|
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. |
|
| |
|
Ethnic Marketing of Pork |
| |
|
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. |
|
| |
|
Extension of Chilled Pork Storage Life |
| |
|
An eight-page fact sheet, this publication offers keys
to maximizing storage life and factors impacting the shelf-life of chilled
pork. |
|
| |
|
Functionality of Non-Meat Ingredients Used in Enhanced
Pork |
| |
|
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. |
|
| |
|
Marbling and Pork Tenderness |
| |
|
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. |
|
| |
|
Meat
Display Lighting |
| |
|
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. |
|
| |
|
National Pork Retail Microbiological Baseline |
| |
|
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. |
|
| |
|
New Product Guidelines |
| |
|
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. |
|
| |
|
Nutritional Influences on Pork Quality |
| |
|
This fact sheet examines the impact of swine diets on
pork quality traits. It discusses vitamin, mineral and protein
levels. |
|
| |
|
Organic Pork Standards |
| |
|
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. |
|
| |
|
Pork Irradiation Project |
| |
|
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. |
|
| |
|
Pork Quality Targets |
| |
|
This fact sheet defines six pork quality targets:
color, pH, tenderness, flavor, intramuscular fat (marbling) and drip
loss. |
|
| |
|
Procedures for Estimating Pork Carcass Composition |
| |
|
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. |
|
| |
|
Safety of Cured Pork Products |
| |
|
This document talks about methods of curing and
residual nitrite use. It also addresses nitrite???s role in human
health. |
|
| |
|
Sensory Evaluation of Pork |
| |
|
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. |
|
| |
|
The Impact of Genetics on Pork Quality |
| |
|
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. |
|
| |
|
The
Role of Carcass Chilling in the Development of Pork Quality |
| |
|
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. |
|
| |
|
Variation in Pork Lean Quality |
| |
|
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. |
|
| |
|
What is ???Warmed-Over Flavor???? |
| |
|
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. |
