Results 41 to 50 of about 90,051 (168)
Technologies for detecting PSE in pork [PDF]
, 2003 End of Project ReportThe ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated.
McDonagh, Ciara +2 more
core
Shipin gongye ke-jiTo examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire (DLY) pork subjected to different thermal processing methods, this study analyzed changes in cooking loss rate, shear force, texture, and color under boiling, frying, and
Lina XU +5 more
doaj +1 more source
Replacement of Pork Meat with Pork Head Meat for Frankfurters
Food Science of Animal Resources, 2016 The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of ...
Yun-Sang Choi +8 more
doaj +1 more source
Comparison of Physicochemical Properties between Standard and Sow Pork
Food Science of Animal Resources, 2018 This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork ...
Gye-Woong Kim, Hack-Youn Kim
doaj +1 more source
Liang you shipin ke-jiThe digestible indispensable amino acid score (DIAAS) was developed in 2011 to determine protein quality of human foods. However, protein quality of cooked pork, the most consumed meat in the world, has not previously been characterized by this method ...
John K. MATHAI +2 more
doaj +1 more source
, 2014 Highlights of the pork production systems research program, focusing on recent research. More than 50 faculty, staff and graduate students conduct production systems research related to pork.
Sabatini, Susan
core
Magnetic Resonance Imaging: A Tool for Pork Pie Development
, 2013 The traditional British pork pie consists of roughly chopped pork cooked in a hot water pastry crust. Due to shrinkage of the meat during cooking, the gap formed around the meat is usually sealed using a gelatin based jelly to exclude air and thus help ...
Adam P. Gaunt +8 more
core +1 more source
, 2016 Animals have the ability to respond to differences in the environment, which his called environmental sensitivity. Different genotypes may not respond in the same way to diverse environments leading to genotype by environment interactions.
Li, Li, Hermesch, Susanne
core
Quality Analysis of Infrared and Microwave Roast Pork
Shipin gongye ke-jiThe effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed that,
Lin WANG +4 more
doaj +1 more source
Quality Improvement of Pork Loin by Dry Aging
Food Science of Animal Resources, 2016 This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples.
Cheol Woo Lee +6 more
doaj +1 more source