The content of iodine in pork by I. Herzig, J. Travnicek, J. Kursa, V. Kroupova

“…It is necessary to consider the iodine content in pork in the balance of the iodine supply in the shopping basket of consumers. …”
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Pork bellies (poster) by Theatre Centre, TC

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Review of pork and pork products as a source for transmission of methicillin-resistant Staphylococcus aureus by Aswin Rafif Khairullah, Sri Agus Sudjarwo, Mustofa Helmi Effendi, Sancaka Cashyer Ramandinianto, Maria Aega Gelolodo, Agus Widodo, Katty Hendriana Priscilia Riwu, Dyah Ayu Kurniawati

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Balance sheet of pork production and consumption in Nagaland: Implications for strengthening of pork value chain by MAHAK SINGH, NUNGSHITULA PONGENER, R TALIMOA MOLLIER, G KADIRVEL, M BHATTACHARJEE, D J RAJKHOWA, V K MISHRA

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Differences in pork myosin solubility and structure with various chloride salts and their property of pork gel by Hyun Gyung Jeong, Jake Kim, Seonmin Lee, Kyung Jo, Hae In Yong, Yun-Sang Choi, Samooel Jung

“…The solubility and structure of myosin and the properties of pork gel with NaCl, KCl, CaCl2, and MgCl2 were investigated. …”
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Association of Pork (All Pork, Fresh Pork and Processed Pork) Consumption with Nutrient Intakes and Adequacy in US Children (Age 2–18 Years) and Adults (Age 19+ Years): NHANES 2011–2018 Analysis by Sanjiv Agarwal, Victor L. Fulgoni

Subjects: “…pork…”
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Fresh, chilled and frozen pork by 982 SIRIM

Subjects: “…Pork…”

The impact of stress on the quality of pork by I. Y. Stronskyi, M. R. Simonov, Y. S. Stronskyi, M. M. Akymyshyn

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SERBIAN PORK MARKET ANALYSIS by Marija Jeremić, Koviljko Lovre, Bojan Matkovski

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Conformation and meatiness of pork belly by L. Vališ, J. Pulkrábek, J. Pavlík, M. Vítek, J. Wolf

“…Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. …”
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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Price trends in the pork market by Nataliia Kopytets, Volodymyr Voloshyn

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Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare by Bert Driessen, Louis Freson, Johan Buyse

“…The final phase in pork production is the transport of finisher pigs to the slaughterhouse. …”
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The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality by Aaron Blakely, Carol L. Lorenzen, Christine A. Fedler, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Grant B. Sherrard, Kenneth J. Prusa, Kenneth J. Stalder, Steven M. Lonergan

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Mitigation of <i>Salmonella</i> in Ground Pork Products through Gland Removal in Pork Trimmings by Reagan L. Jiménez, Mindy M. Brashears, Rossy Bueno López, David A. Vargas, Marcos X. Sanchez-Plata

“…Bio-mapping studies conducted in pork harvest and fabrication facilities have indicated that <i>Salmonella</i> is prevalent and mitigations are needed to reduce the pathogen in trim and ground products. …”
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Improving shelf-life of raw pork and pork meatballs by starfruit (Averrhoa carambola) powder supplementation by GARGI MAHAPATRA, S BISWAS, G PATRA, D BHATTACHARYA

Subjects: “…Minced pork…”
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Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs by Brittany Olson, Emily A Rice, Erin Beyer, Jessie Vipham, John Gonzalez, Lauren L. Prill, Lindsey N. Drey, Michael Chao, Morgan Zumbaugh, Travis O'Quinn

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Meta-Regression Analysis of Relationships between Fibre Type and Meat Quality in Beef and Pork—Focus on Pork by Michelle N. LeMaster, Robyn D. Warner, Surinder S. Chauhan, Darryl N. D’Souza, Frank R. Dunshea

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Application of Proteomic Technologies to Assess the Quality of Raw Pork and Pork Products: An Overview from Farm-To-Fork by María López-Pedrouso, José M. Lorenzo, Mohammed Gagaoua, Daniel Franco

“…The quality assurance of pork meat and products includes the study of factors prior to slaughter such as handling practices, diet and castration, and others during the post-mortem period such as aging, storage, and cooking. …”
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Analysis and risk assessment of PCDD/Fs level in pork and pork liver from five areas of China by WU Bin, ZHANG Gaoqiang, JIANG Yousheng, ZHOU Jian, LIU Yuan, LIN Xiaoshi, PENG Jinling, LI Yunxiu, ZHANG Jianqing

Subjects: “…pork…”
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