Pork - Articles - Page 86 | The National Provisioner

End-point temperature and variability in pork and beef cooked to varying degrees of doneness using two different cooking methods

E.E. Bryan Anna Dilger, Univ. of Illinois D.C. Shirey J.D. Redifer B.N. Harsh

June 22, 2021

Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement.

World Pork Expo 2021 reflects producer optimism, commitment

Industry News

June 18, 2021

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Pork producers and industry professionals exchanged ideas, information and visited the trade show for the latest products, services and technologies.

Tips for having a winning entry at the American Cured Meat Championships

Dr. Joe Cordray

June 17, 2021

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The AAMP 2021 American Cured Meat Championships (ACMC) will be held in Oklahoma City, Okla., July 15-17 in conjunction with the AAMP Convention. A copy of the rules for the American Cured Meat Championships can be obtained by going to http://www.aamp.com/.

USDA directs pork line speeds to slow down effective June 30, 2021

Industry News

May 31, 2021

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Decision comes after federal judge vacates portion of “New Swine Slaughter Inspection System.”

Opportunities Abound in High-Tech Cutting

Richard Mitchell

May 25, 2021

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Implementing new cutting technologies in beef and pork processing plants may be easier to imagine than accomplish.

AMSA launches registration for the PORK 101 at Iowa State University

Industry News

May 21, 2021

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PORK 101 is hosted by AMSA in cooperation with the National Pork Board.

Barbecue: The perfect canvas

Barbecue offers something for all eaters.

Megan Pellegrini

May 17, 2021

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As the perfect canvas for flavor and health trends, barbecue offers something for even the pickiest of eaters.

Podcast | MeatsPad

MeatsPad Podcast Episode 26: Dr. Anna Dilger

May 6, 2021

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Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.