Results 111 to 120 of about 8,440,470 (296)

Effects of pig and cattle feeding on meat quality [PDF]

, 2010
Julkaisu koostuu kahdesta osasta, jotka käsittelevät ruokinnan vaikutusta sianlihan ja naudanlihan laatuun. Kirjallisuusselvityksen perusteella ruokinnalla on selvä vaikutus sianlihan laatuun vaikka muutkin tekijät kuten esimerkiksi rotu vaikuttavat ...
Jokela, Marjatta, Rinne, Marketta
core  

Postmortem Metabolism and Pork Quality Development Are Affected by Electrical Stimulation across Three Genetic Lines. [PDF]

Animals (Basel), 2023
Spires MD, Bodmer JS, Beline M, Wicks JC, Zumbaugh MD, Shi TH, Reichert BT, Schinckel AP, Grant AL, Gerrard DE.   +9 more
europepmc   +1 more source

Estimating willingness to pay for quality and safety attributes of pork: Some empirical evidence from northern Vietnam [PDF]

, 2010
This study assessed consumers' willingness to pay a premium for specific quality and safety attributes of pork and the accompanying socio-economic factors that influence this choice decision.
A Jabbar, Mohammad, Figuié, Muriel, Hoang Vu Quang,, Lucila A Lapar, Ma, Moustier, Paule, Nguyen Ngoc Luan,, Staal, S.J., Vu Trong Binh,   +7 more
core  

A comparison of Echium, fish, palm, soya, and linseed oil supplementation on pork quality. [PDF]

Anim Biosci, 2023
van Wyngaard BE, Hugo A, Strydom PE, de Witt FH, Pohl CH, Kanengoni AT.   +5 more
europepmc   +1 more source

VERTICALLY ALIGNED VS. OPEN MARKET COORDINATION: DOMINANCE OR CO-EXISTENCE? [PDF]

Will a more tightly aligned system become the exclusive coordination or governance system in the pork industry? The analysis shows that the packer prefers to source hogs from both an aligned market and an independent market.
Boehlje, Michael, Gray, Allan W., Kim, Sounghun, Preckel, Paul V.   +3 more
core   +1 more source

The effect of internal and external roasting temperatures on pork sensory properties, physical measurements and consumer liking : a thesis presented in fulfillment of the requirements for the degree of Master of Technology (Food Technology) at Massey University, Palmerston North, New Zealand [PDF]

, 2001
The objectives of this research were twofold. Initially it was to quantify the effects of external (roasting) temperature and meat internal (end-point) temperature on the sensory and physical characteristics of selected cuts of pork.
Cumarasamy, Ravishankar
core  

Characterization of Growth Performance, Pork Quality, and Body Composition in Mangalica Pigs. [PDF]

Foods, 2023
Roberts MM, Perkins SD, Anderson BL, Sawyer JT, Brandebourg TD.   +4 more
europepmc   +1 more source

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage [PDF]

, 2010
Il-Suk Kim, Sang-Keun Jin, Prabhat Kumar Mandal, Suk‐Nam Kang   +3 more
openalex   +1 more source

Factors discriminating between different pork quality conditions

Poljoprivreda, 2007
The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression and bag method.
Kušec, G., Kralik, Gordana, Đurkin, Ivona, Petričević, A., Hanžekl, Danica   +4 more
openaire   +5 more sources

Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops

Foods
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
Savannah L. Douglas, Ricardo J. Barrazueta-Coredero, Gabriela M. Bernardez-Morales, Nina E. Gilmore, Linda S. Barahona-Dominguez, Sungeun Cho, Jason T. Sawyer   +6 more
doaj   +1 more source