Results 221 to 230 of about 8,440,470 (296)

Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature

Meat Science, 2010
The study evaluated the interactive and individual effects of fresh pork loin (n=679) ultimate pH (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBS), and four cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on consumer (n=2280) perception of eating quality (n=13,265 ...
S J, Moeller, R K, Miller, K K, Edwards, H N, Zerby, K E, Logan, T L, Aldredge, C A, Stahl, M, Boggess, J M, Box-Steffensmeier   +8 more
openaire   +4 more sources

Fabrication and characterization of pH-responsive intelligent films based on carboxymethyl cellulose and gelatin/curcumin/chitosan hybrid microcapsules for pork quality monitoring

Food Hydrocolloids, 2022
The need for intelligent packaging to detect food spoilage is increasing. In this study, gelatin (GEL) and chitosan (CS) were used as wall materials for the protection of curcumin (CUR) to prepare GEL/CUR/CS microcapsules. Sodium carboxymethyl cellulose (
Yaowen Liu, Yanlan Ma, Yan Liu, Jinlu Zhang, Md. Alomgir Hossen, Dur E. Sameen, Jianwu Dai, Suqing Li, Wenchao Qin   +8 more
semanticscholar   +1 more source

Fabrication and characterization of polyvinyl alcohol/sodium alginate/zein/ chitosan bilayer film for dynamic visualization of pork quality.

International Journal of Biological Macromolecules, 2023
The development of real-time and convenient meat freshness indication technology is crucial to ensure food safety. A novel antibacterial visualized intelligent film was designed based on polyvinyl alcohol (PA), sodium alginate (SA), zein (ZN), chitosan ...
Jianing Zhang, Junjun Zhang, Xiaowei Huang, Muhammad Arslan, Jiyong Shi, Zhihua Li, Yunyun Gong, M. Holmes, Xiaobo Zou   +8 more
semanticscholar   +1 more source

Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation.

Meat Science, 2022
This study aimed to investigate the effects of oxygen concentrations in modified atmosphere packaging (MAP) on pork color and protein oxidation under refrigerated storage. Pork steaks were vacuum packaged or MAP packed with different levels of oxygen (40%
Shengjie Li, Xiuxia Guo, Yuqing Shen, Jinfeng Pan, Xiu-fang Dong   +4 more
semanticscholar   +1 more source

Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork.

Food Chemistry, 2023
This study was to screen and quantify characteristic volatiles tied to the quality deterioration of reheated pork via simultaneously reheating (75 °C, 30 min) and collecting headspace volatiles of precooked pork (100 °C, 10 min; stored: 0 °C, 0-14 d) for
Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Ke-qiang Lai   +4 more
semanticscholar   +1 more source

Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork.

Meat Science, 2023
The effect of different temperature fluctuations on the microstructure and quality of pork loins during superchilling storage was investigated. Based on the dynamic monitoring of ice crystal formation and melting in pork through cryomicroscope, the ...
Yu Tao, Yiping Guo, Jingwen Li, Keping Ye, Yuanyuan Y. Zhang, Xianmin Zeng, H. Dou   +6 more
semanticscholar   +1 more source

Novel insights from protein degradation: Deciphering the dynamic evolution of biogenic amines as a quality indicator in pork during storage.

Food Research International, 2023
Biogenic amines (BAs) have drawn great attention as important markers for monitoring food quality. However, the BAs content in protein degradation profiles during pork storage was inadequately investigated.
Minghui Gu, Cheng Li, Yuanyuan Su, Li Chen, Shaobo Li, Xin Li, Xiaochun Zheng, Dequan Zhang   +7 more
semanticscholar   +1 more source

Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork.

Food Chemistry, 2022
Repeated freeze-thaw is one of the main reasons for quality deterioration of frozen meat products. The study focused on the changes of endogenous fluorescence, secondary structure, microstructure, and water retention and distribution in marinated and ...
Rui Li, Mengyan Guo, E. Liao, Qi Wang, Liyuan Peng, Weiping Jin, Haibin Wang   +6 more
semanticscholar   +1 more source

Objective assessment of pork quality

Meat Science, 1994
Several objective methods for estimating pork quality were studied: internal light scattering (FOP), electrical conductivity (EC), pH, colour, water holding capacity (WHC), soluble proteins (SP), pigment content, intramuscular fat (i.m. fat), and moisture.
M D, Garrido, J, Pedauyé, S, Bañón, J, Laencina   +3 more
openaire   +2 more sources

Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages.

Meat Science, 2022
Pickering emulsion is a potential substitute for animal fat due to high stability and solid-like properties. Therefore, the effect of replacing 25%-100% pork backfat with Pickering emulsion (75% corn oil volume fraction) stabilized by modified pea ...
Chunqiang Li, Wenru Xie, X. Zhang, Jun Liu, Mingyun Zhang, Jun-Hua Shao   +5 more
semanticscholar   +1 more source