Results 1 to 10 of about 63,371 (305)
Genetics Selection Evolution, 2023 Background Genome-wide association studies (GWAS) aim at identifying genomic regions involved in phenotype expression, but identifying causative variants is difficult.
Suzanne Desire +9 more
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Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre- and post-rigor cured pork loin during storage [PDF]
Animal BioscienceObjective This experiment evaluated the physicochemical properties of low-salt cured pork after adding hot-water-extracted sea tangle (HWEST; 5%, 10%) to pre-rigor loin and packaging with vacuum packaging (VAC) or modified atmosphere packaging (MAP; 70 ...
Haeun Kim, Koo Bok Chin
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, 2020 Industri pengolahan pangan dan hasil perikanan secara simultan meningkatkan concern di bidang keamanan pangan dan pengendalian mutu. Pengendalian mutu yang paling dasar adalah GMP ( Good Manufacturing Practices ) dan SSOP ( Sanitation Standard Operating ...
Sumartini Sumartini +2 more
openalex +3 more sources
Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was ...
Tae-Kyung Kim +6 more
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Consumer Assessment of Pork Loin Quality: How Important Are Sensory Attributes, Pig Breed, and Familiarity? [PDF]
FoodsThe literature on pork quality perception is fragmented, particularly regarding the role of sensory and intrinsic attributes and consumer familiarity.
Ángel Millán, Marta Retamosa
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Applied Sciences, 2023 The purpose of the present study was to characterize the dry-cured loin and dry-cured “cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals’ diet on the cured products.
A. Leite +7 more
semanticscholar +1 more source
Journal of Animal Science and Technology, 2022 The present study aimed to assess the feasibility of increasing the slaughter weight (SW) of non-lean finishing pigs to improve their meat quality.
Sang-Hyon Oh +5 more
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Animals, 2022 The objective of present study was to investigate the feasibility of utilizing only high concentration of nitrogen gas in the stunning of pigs and its effects on the quality traits of the meat and small intestine.To conduct this experiment, three ...
Muhammad Shahbubul Alam +8 more
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Swine carcasses classified by degree of exudation and marbling content [PDF]
Pesquisa Agropecuária Brasileira, 2017 : The objective of this work was to develop and evaluate prediction equations, based on measurements obtained on the slaughter line, for carcass classification according to the degree of exudation and the content of marbling. A total of 747 pig carcasses
Teresinha Marisa Bertol +3 more
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