Results 11 to 20 of about 8,440,470 (296)

Plasma Metabolomic Profiling Reveals Preliminary Biomarkers of Pork Quality Based on pH Value [PDF]

Foods, 2022
This study aimed to identify biomarkers for pork quality evaluation. Firstly, the correlation between indicators of pork quality evaluation was investigated. The pH of pork meat at 45 min post slaughter showed a significant negative correlation with meat
Linyuan Shen, Jianfeng Ma, Haodi Zhou, Lei Chen, Jie Tang, Kaige Zhang, Ye Zhao, Lili Niu, Shunhua Zhang, Anan Jiang, Jinyong Wang, Zongyi Guo, Xuewei Li, Yiwu Chen, Mailin Gan, Li Zhu   +15 more
doaj   +2 more sources

Postmortem glycolysis and pork quality

IOP Conference Series: Earth and Environmental Science, 2019
After an animal is harvested for meat, the skeletal muscle initiates a myriad of biochemical pathways in an attempt to maintain energy homeostasis. Anaerobic glycolysis is responsible for the generation of ATP to help meet energy demand and for the ...
S. Stajković, D. Vasilev, V. Teodorović, N. Karabasil   +3 more
semanticscholar   +3 more sources

Pork-YOLO: Automated collection of pork quality traits

Journal of Agriculture and Food Research
As consumer demand for high-quality meat rises, efficient and precise phenotypic measurement of pork traits is essential for improving quality. Key parameters include marbling density and longissimus thoracis area. This study proposes an automated system
Jiacheng Wei, Xi Tang, Jinxiu Liu, Ting Luo, Yan Wu, Junhui Duan, Shijun Xiao, Zhiyan Zhang   +7 more
doaj   +2 more sources

Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach

Food Chemistry: X
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites.
Bo Yao, Dong Zhang, Xinyu Wu, Ruiyan He, Hui Gao, Kailan Chen, Dan Xiang, Yong Tang   +7 more
doaj   +2 more sources

The effects of the LIPEX finishing diet regimen on pork quality, fatty acid profile, palatability, and color stability. [PDF]

Transl Anim Sci, 2020
Gonzalez JM, Houser TA, O'Quinn TG, Nuttelman DE, Odgaard RL, Coulter JM, Faltys G, Stelzleni AM, Azain MJ.   +8 more
europepmc   +3 more sources

Pork Quality of Two Lithuanian Breeds: Effects of Breed, Gender and Feeding Regimen. [PDF]

Animals (Basel), 2021
Razmaitė V, Juška R, Leikus R, Jatkauskienė V.   +3 more
europepmc   +3 more sources

Exploring the multifaceted factors affecting pork meat quality

Journal of Animal Science and Technology
The significance of pork meat quality extends far beyond mere consumer satisfaction, encompassing crucial aspects such as health and nutrition, economic impact, reputation and branding, food safety, and sustainability within the global food system ...
Sriniwas Pandey, Sheena Kim, Eun Sol Kim, Gi Beom Keum, Hyunok Doo, Jinok Kwak, Sumin Ryu, Yejin Choi, Juyoun Kang, Haram Kim, Yeongjae Chae, Kuk-Hwan Seol, Sun Moon Kang, Yunseok Kim, Pil Nam Seong, In-Seon Bae, Soo-Hyun Cho, Samooel Jung, Hyeun Bum Kim   +18 more
doaj   +3 more sources

Simultaneous Detection of Salmonella spp. and Quantification of Campylobacter spp. in a Real-Time Duplex PCR: Myth or Reality?

Pathogens, 2023
In Europe, there is a process hygiene criterion for Salmonella and Campylobacter on broiler carcasses after chilling. The criterion gives indicative contamination values above which corrective actions are required by food business operators.
Nagham Anis, Laetitia Bonifait, Ségolène Quesne, Louise Baugé, Marianne Chemaly, Muriel Guyard-Nicodème   +5 more
doaj   +1 more source

Survival of Campylobacter jejuni Co-Cultured with Salmonella spp. in Aerobic Conditions

Pathogens, 2022
Campylobacter and Salmonella are responsible for the two major foodborne zoonotic diseases in Europe; poultry is the main infection source. Campylobacter cannot grow under aerobic conditions, but can show aerobic survival when co-cultured with other ...
Nagham Anis, Laetitia Bonifait, Ségolène Quesne, Louise Baugé, Wissam Yassine, Muriel Guyard-Nicodème, Marianne Chemaly   +6 more
doaj   +1 more source

Occurrence of Salmonella in the Cattle Production in France

Microorganisms, 2021
Salmonella is among the most common foodborne pathogens worldwide, and can lead to acute gastroenteritis. Along with poultry, cattle production is recognized as an important source of human infection.
Laetitia Bonifait, Amandine Thépault, Louise Baugé, Sandra Rouxel, Françoise Le Gall, Marianne Chemaly   +5 more
doaj   +1 more source