Influence of freeze-thawed cycles on pork quality. [PDF]
Anim Biosci, 2021 Objective This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle.
Tippala T, Koomkrong N, Kayan A.
europepmc +4 more sources
Fasting Finisher Pigs before Slaughter Influences Pork Safety, Pork Quality and Animal Welfare. [PDF]
Animals (Basel), 2020 Simple Summary Fasting prior to slaughter is an accepted best management practice in pork production worldwide. Often, fasting time is confounded with the resting time at the slaughterhouse.
Driessen B, Freson L, Buyse J.
europepmc +7 more sources
Животноводство России, 2023 Частичная замена полнорационного комбикорма сухими яблочными выжимками способствует улучшению мясо-сальных качеств свиней, физико-химических показателей получаемого мяса и повышению его биологической ценности.
Александр Антипов
semanticscholar +2 more sources
Review: Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
Animal, 2022 This work considers all factors along the production chain from farm to fork influencing the quality of fresh pork and processed products. Pork quality is multidimensional and comprises various attributes: commercial value of carcasses, meat organoleptic,
B. Lebret, M. Čandek-Potokar
doaj +2 more sources
Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor. [PDF]
Gels, 2021 Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and
Li H +6 more
europepmc +2 more sources
Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation. [PDF]
Animals (Basel), 2020 Simple Summary Prediction of technological and sensory pork quality—during a pig’s life or quickly after slaughter—is increasingly required by the pork industry in order to classify carcasses or primary cuts of carcasses for different production lines ...
Čobanović N +6 more
europepmc +2 more sources
Estimation of Genetic Parameters for Pork Quality, Novel Carcass, Primal-Cut and Growth Traits in Duroc Pigs. [PDF]
Animals (Basel), 2020 Simple Summary There is a growing interest in worldwide swine breeding programs to genetically select for pork quality and primal cuts in addition to the traditional growth and carcass leanness traits. Accurate population genetic parameters are needed to
Willson HE +4 more
europepmc +2 more sources
Animal Nutrition, 2023 Pork is one of the main meats consumed by people, and its nutritional value is closely related to human health. The lipid deposition and composition of pork not only affect the sensory quality but also determine the nutritional quality of pork.
Wuzhou Yi +3 more
doaj +2 more sources
Review: Pork quality attributes from farm to fork. Part II. Processed pork products.
Animal, 2021 Pork is often consumed in a very wide variety of products, processed from integral cuts or minced meat using different conservation methods (curing, smoking, cooking, drying, fermenting).
B. Lebret, M. Čandek-Potokar
semanticscholar +5 more sources
Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality [PDF]
Journal of Animal Science and BiotechnologyPork is rich in various nutrients and serves as a pivotal source of protein in the human diet, accounting for a substantial portion of worldwide meat consumption.
Xien Xiang +4 more
doaj +2 more sources