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Pork products from animals \"raised without antibiotics\" (RWA) are assumed to harbor lower levels of antimicrobial resistance (AMR) than conventional (CONV) pork products with no claims regarding use of antimicrobial agents during production. A total of 372 pork chop samples from CONV ( = 190) and RWA ( = 182) production systems were collected over 13 months from three food service suppliers. The following bacteria were cultured: tetracycline-resistant (TET ) third-generation cephalosporin-resistant (3GC ) TET 3GC nalidixic acid-resistant spp., TET erythromycin-resistant and methicillin-resistant . Production system did not significantly impact the detection of cultured bacteria ( > 0.05). Metagenomic DNA was isolated from each sample, and equal amounts of metagenomic DNA were pooled by supplier, month, and production system for 75 pooled samples (38 CONV, 37 RWA). Quantitative PCR was used to assess the abundances of the following 10 AMR genes: , , , (B), (A), (B), and (M). For all 10 AMR genes, abundances did not differ significantly ( > 0.05) between production systems. These results suggest that use of antimicrobial agents during swine production minimally impacts the AMR of bacteria in pork chops.

Quality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on pork chop characteristics of texture, cooking loss, consumer acceptability, and electronic nose. Pork loin chops (N = 264) were allocated randomly to one of three endpoint degrees of doneness (63 °C, 71 °C, and 79 °C). Cooking pork chops to an internal temperature of 79 °C caused the cooked color to be darker (p < 0.0001) and less red (p = 0.0057). In addition, chops cooked to a 63 °C degree of doneness had greater moisture and lower shear force values (p < 0.0001). Consumer panel ratings of flavor profiles were greater for juiciness, texture, and tenderness (p < 0.0001) when chops were cooked to a 63 °C degree of doneness. Electronic nose analysis of the changes in cooked volatiles can impact the overall flavor and aroma profiles of pork loin chops. These findings conclude that cooking pork chops to an internal temperature of 63 °C improves the overall eating quality, acceptability, and cooking characteristics of pork loin chops. However, more information on the use of an optimal endpoint cooking temperature is needed to improve consumer awareness of pork chop quality.

A choice experiment was used to determine consumer value for verification of livestock production process attributes. Willingness to pay for verification of production process attributes varied for both milk and pork chops across attributes and verifying entity. Statistically significant evidence of social desirability bias was found by comparing estimates of consumer preferences solicited using direct and indirect questioning. Indirect questioning may yield more accurate representations of consumer value than direct questioning, and therefore more accurate estimates for agribusiness decision making.

For the mission requirements of the preliminary design phase for kinetic impact deflection of asteroids, an improved pork-chop plot design method is proposed which comprehensively considers both engineering constraints and deflection effectiveness. This method enables the visualization of engineering constraints, such as launch site, launch vehicle, and impact visibility, as well as the deflection distance after impact, all within a single plot. It provides a set of initial values that meet the requirements within the designated window for subsequent trajectory correction, based on different mission needs. Based on the patched conic technique, this paper first establishes a dynamical model for the spacecraft’s trajectory to the asteroid and then determines the parameters for both Earth departure and asteroid impact by solving the Lambert problem. Then, based on the departure parameters, the expression for Earth parking orbit escape is derived, and the constraints of rocket coasting time and launch site latitude, respectively, are transformed into parameter constraints on the argument of perigee and launch declination. Based on the impact parameters, an asteroid deflection dynamics model is established to compute the asteroid’s apparent magnitude and deflection distance. Finally, the improved pork-chop plot is generated using the aforementioned models. The plot comprehensively displays the optimized target parameters and engineering constraint parameters throughout the entire process, from launch vehicle departure to the post-impact deflection distance, within the given launch window. This provides initial values that satisfy both engineering constraints and mission requirements for the trajectory design of an in-orbit kinetic impactor asteroid deflection test mission. Compared to other trajectory design methods that provide only a single trajectory, the improved pork-chop plot enables a rapid, intuitive, and comprehensive visualization of a cluster of launch trajectories within the feasible window that satisfy engineering constraints. This approach reduces the number of iterations required for matching the deep-space transfer trajectory with the launch vehicle injection phase from more than five to one. The proposed method can serve as a valuable reference for target selection and trajectory optimization in in-orbit validation missions for kinetic impact deflection of asteroids.

No doubt the most memorable 1950s American propaganda film on the Korean War was Pork Chop Hill (1959), directed by Lewis Milestone, who made the anti-war classic All Quiet on the Western Front (1930). The most popular and influential on the Chinese side was Shangganling (The Battle of Sangkumryung Ridge or The Battle of Triangle Hill; 1956). Both deal with a single battle in which a small, dedicated unit is seen defending a remote hill top in the face of an overwhelming enemy onslaught. Their purpose was to convey political messages and teach long-term lessons to members of the audience well after the Korean War was over. But a shot by shot and character by character comparison and close reading reveals both parallels and differences.

In this study, the relationship between muscle fiber characteristics and meat quality of pork loin chops prepared using different directions of cut (vertical to the muscle length, M-Vertical; vertical or parallel to the muscle fiber orientation, F-Vertical or F-Parallel) was evaluated under different storage conditions (fresh, cold storage/aged, and freeze–thawed). Among the three groups, F-parallel displayed considerably larger size of muscle fibers, regardless of their type. This group also displayed an increase in discoloration in aged chops and a decrease in purge loss and tenderness than in other cut groups (p < 0.05). Freeze–thawing accelerated deterioration of meat quality, especially water-holding capacity and tenderness in all groups (p < 0.05), but was most prominent in F-Parallel. Therefore, to avoid excessive deterioration of fresh, aged, or frozen/thawed pork loin chops, it is important to consider the direction in which the chop is cut with respect to the muscle fiber orientation.

This study illustrates an application of experimental auction methods, using both experimental economics and experimental design, to evaluate consumer perceptions and willingness to pay (WTP) for fresh pork chops. We test and reject hypotheses that (a) market prices and consumers' WTP are unaffected by the level of attributes embodied in the pork chops, (b) appearance (based on photographs or actual product) and actual taste are equally good sources of consumer information, and (c) consumers are consistent in their preferences for fresh pork attributes. A major conclusion is that predicting consumer demand for fresh pork (or any fresh food) based on appearance without tasting is unproductive.

This makes a great meal when served with a green salad and sweet potatoes. I dont know where the original recipe came from; it has just been passed around in the family. - P.B. MacDonald, Centerville In a self-sealing plastic bag combine all the ingredients. Refrigerate overnight (6 to 24 hours). Remove chops from marinade; reserve remaining marinade. Heat heavy skillet over medium heat. Brush a little oil over the surface. Cook chops about 5 minutes on one side. Turn and cook 5 minutes more. Pour off any drippings; brush chops with remaining marinade and cook 2 to 3 minutes more, until juices run clear but chops are still tender.

Caleb is growing old, at least older, surprised with how many stories he has already lived, even more surprised with the stories he has not lived. He smiles a lot, but he isn’t sure he is happy. Or some days he thinks he is too happy, and that he must be deluding himself. He couldn’t really be that happy. He’d never ever been happy, and he is sure he couldn’t be that happy now. He has what he calls a Woody Allen dyspeptic view of life, but he is the first to admit that he lacks Woody Allen’s wry wit. Instead, he always feels like he is watching himself in a mirror, trying hard to see what his face really looks like.