Results 11 to 20 of about 63,371 (305)
Applied Sciences, 2022 Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no ...
Lidia Kurp +2 more
semanticscholar +1 more source
Foods, 2022 Staphylococcus simulans and Lactobacillus plantarum screened from Guizhou specialty food were used to prepare fermented pork loin ham. The sensory qualities and flavor profiles of fermented pork loin hams from 0 to 42 days were investigated in order to ...
Zhiqing Tian +9 more
semanticscholar +1 more source
Foods, 2022 In this study, the potential of sour cherry and plum juices was evaluated to be used in the traditional marination of meat. Slices of pork loin were marinated for 24 h in brine of 3% NaCl or sour cherry and plum juice marinades containing 60% fruit juice
V. Nour
semanticscholar +1 more source
Food Science of Animal Resources, 2022 Supercooling storage refers to lowering the product temperature below its freezing point without phase transition and has the potential to extend shelf life.
Sangyoon Lee +5 more
semanticscholar +1 more source
Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin
Foods, 2022 This study compared the effects of superchilling and supercooling preservations for 15 days on the freshness and quality characteristics of beef loin. Beef freshness was evaluated by total aerobic count (TAC), total volatile basic nitrogen (TVB-N), and ...
Honggyun Kim, Geun-Pyo Hong
semanticscholar +1 more source
The effect of gender on the characteristics of muscle fibers in pork [PDF]
Journal of Central European Agriculture, 2014 The aim of this study was to evaluate the influence of gender on the proportional representation of different types of muscle fibres and their selected characteristics.
Monika OKROUHL +4 more
doaj +1 more source
Foods, 2022 Supercooling has the advantage of maintaining the freshness of foods without a phase transition. However, it is hard to sustain the supercooled state.
D. Park +4 more
semanticscholar +1 more source
Foods, 2021 This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (
Derico Setyabrata +3 more
doaj +1 more source
Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
European Food Research and Technology, 2022 The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL).
A. Jiménez +5 more
semanticscholar +1 more source
THE EFFECTS OF GENETICALLY MODIFIED MAIZE SILAGE ON THE CONTENTS OF FATTY ACIDS IN BODY TISSUES OF LAMBS [PDF]
Journal of Central European Agriculture, 2013 The aim of this work was the evaluation of fatty acids contents in meat and selected offal in lambs fed a diet containing silage of whole plants of genetically modified maize (Bt) MON 810 line.
Ewa SIMINSKA +3 more
doaj +1 more source