Pork Quality and Safety
Iowa State University Research
Comparison of Carcass Composition, Performance, and Tissue Deposition Rates Among Breeds of Swine
Controlling Factors That Influence Pork Quality
Iowa State University Pork Safety Resources
Iowa State University Meat Science Short Courses
Department of Food Science and Human Nutrition
Hazard Analysis Critical Control Point (HACCP)
Meat Science Program, Department of Animal Science
Microbial Food Safety in Animal Agriculture
Microbial Food Safety in Animal Agriculture: Current Topics
United States Government Food Safety Websites
Food and Drug Administration (FDA)
Foodborne Diseases Active Surveillance Network (FoodNet) (CDC)
Recalls, Market Withdrawals, and Safety Alerts (FDA)
Correlations among selected pork quality traits |
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Effect of selection for reduced residual feed intake on composition and quality of fresh pork |
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Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi |
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Genetic improvement of meat quality traits in pigs |
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Impact of dietary fat intake on carcass iodine value and pork fat quality |
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Influence of lipid content on pork sensory quality within pH classification |
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Influence of selection for improved growth rate on pork quality |
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Naturally cured meats: Quality, safety, and chemistry |
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Nutrient utilization, pork quality, and lysine requirement of immunological castrates |
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Relationship of Fat Quality and Meat Quality Traits of Fresh Pork |
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Selection for lean growth efficiency in Duroc pigs influences pork quality |
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The effect of selection for intramuscular fat on fatty acid composition in Duroc pigs |
The Spread of Contamination in Pig Processing - Dr. Scott Hurd
Videos by the late Dr. Scott Hurd, DVM
Additional Resources
| Estimation of the Salmonella Enterica Prevalence in Finishing Swine | |
Iowa Pork Industry Center Niche Production Resource Page |
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Measurements of Meat Quality Fact Sheet |
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MRSA Fact Sheet |
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| Secure Pork Supply To enhance communication and coordination, accelerate a successful Foreign Animal Disease (FAD) response, and support continuity of operations for pork producers. |
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Trichinae Certification in the United States Pork Industry |
Questions?
Terry Houser
Meat Science
