Pork Quality/Safety

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Beef and Pork Whole Animal Buying Guide
Consumer-oriented guide explains buying pork as whole animals (or portions thereof). Includes marketing terms and information on storage and handling, meat inspection and common retail cuts of pork.

Measuring Pork Quality
A brochure detailing measurements of the pork quality parameters of color, intramuscular fat, water-holding capacity, and ultimate pH.

Plastic Grid for Quick Measurement of Loin Eye Area (ordering info)
A tool for measuring loin eye area of a pork carcass.

Pork Cuts
A pictorial view of the cuts of pork, with descriptive information, preparation/cooking tips, nutritional content and recipes.  [excellent, Checkoff resource]

ISU Research

Other sources

Safety

Biosafety Institute for Genetically Modified Agricultural Products (BIGMAP) - Iowa State University

Department of Food Science and Human Nutrition - Iowa State University

Estimation of the Salmonella enterica prevalence in finishing swine link opens in new window/tab

Food safety - Iowa State University

Food Safety Consortium

Hazard Analysis Critical Control Point (HAACP) Information Center - Iowa State University
Resources for the development of HACCP programs in foodservice establishments

Influenza - National Pork Board

Meat Science program, Department of Animal Science - Iowa State University

Meat Science Short Courses  - Iowa State University
A available in processing, curing, and safety of pork products.

Microbial Food Safety in Animal Agriculture - Wiley Online LIbrary or Google Book
A book that provides a broad overview of pre-harvest microbial food safety

MRSA Fact Sheet link opens in new window/tab - National Pork Board
What consumers should know about Methicillin resistant Staphylococcus aureus (MRSA)

National Pork Board
Producer checkoff funded resources with industry programs and certifications related to animal care and handling, quality assurance, safety, environmental care and stewardship.

Pork Safety Fact Sheets, Pre-harvest and Post-harvest - National Pork Board

Secure Pork Supply - National Pork Board and APHISSecure Pork Supply
A Secure Pork Supply (SPS) Plan is being developed to enhance communication and coordination, accelerate a successful Foreign Animal Disease (FAD) response, and support continuity of operations for pork producers.

The Center for Food Security & Public Health The Center for Food Security and Public Health - Iowa State University
The mission of the CFSPH is to increase national and international preparedness for accidental or intentional introduction of diseases that threaten food production or public health.

Trichinae certification in the United States pork industry
Proceedings of the 11th International Conference on Trichinellosis, David Pyburn et al.

U.S. Government Food Safety Websites

Videos by the late Dr. Scott Hurd, DVM - on YouTube

 

 

Questions? Contact an IPIC specialist

Joe CordrayJoseph Cordray

515-294-4266
jcordray@iastate.edu

 

Other ISU specialists

Swine

Russ Euken
Colin Johnson
Tom Miller
David Stender
Mark Storlie

 

 

 

 

 

Questions? Contact ipic@iastate.edu