Results 231 to 240 of about 8,440,470 (296)

Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork.

Food Chemistry, 2022
This study aimed to investigate the effects of standing curing (SC), tumbling curing (TC), vacuum tumbling curing (VTC) and ultrasonic-assisted curing (UAC) on the edible quality of black pork and property of myofibrillar proteins (MPs) extracted from ...
Yajun Zhou, Mengqing Hu, Lu Wang
semanticscholar   +1 more source

Acetylation and Phosphorylation of Proteins Affect Energy Metabolism and Pork Quality.

Journal of Agricultural and Food Chemistry, 2020
Preslaughter handling has been shown to significantly affect meat quality, but the mechanisms are not fully understood. In this study, we investigated protein phosphorylation and acetylation in pig muscles and their associations with meat quality ...
Bo Zou, Di Zhao, Guangjie He, Y. Nian, D. Da, Jing Yan, Chunbao Li   +6 more
semanticscholar   +1 more source

Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

, 2020
The use of modified atmosphere packaging (MAP) technology at superchilled temperature in refrigerators may be of great significance in improving meat freshness during storage. This study was to assess the potential benefits of various MAP gas ratios (10%
Keping Ye, Daming Ding, Xun Zhu, Zicheng Wu, Qing-shan Hu, Ran Li   +5 more
semanticscholar   +1 more source

A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality.

Meat Science, 2022
The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork were compared to fresh, air thawing (AT), infrared thawing (IRT), microwave thawing (MWT). The IR + MWT took only about 11.81 min of the thawing time compared to AT 66.5 min,
Rui Hu, Min Zhang, Qiyong Jiang, C. Law
semanticscholar   +1 more source

Do dietary soy alternatives lead to pork quality improvements or drawbacks? A look into micro-alga and insect protein in swine diets.

Meat Science, 2019
Pork quality characteristics related to the dietary substitution of soybean meal by the micro-alga Spirulina (Arthrospira platensis) or black soldier fly (Hermetia illucens) partly-defatted larval meal were observed.
B. Altmann, C. Neumann, Susan H. Rothstein, F. Liebert, D. Mörlein   +4 more
semanticscholar   +1 more source

Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.

Meat Science, 2022
The effect of thermal treatment using infrared and microwave fields on freezing of pork loin was investigated. Several infrared and microwave treatment protocols were designed and tested to determine the thawing losses is each case to identify the most ...
Rui Hu, Min Zhang, A. Mujumdar
semanticscholar   +1 more source

Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage.

Meat Science, 2022
Tannic acid (TA)-chitosan (CH) conjugate (TA-g-CH) was prepared using a free radical grafting procedure to increase the antimicrobial and antioxidant performance of CH.
Huiyun Zhang, Xinling Li, Huaibin Kang, Xinyan Peng   +3 more
semanticscholar   +1 more source

Quality pork genes and meat production

Meat Science, 2005
Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to ...
Plastow, G.S., Carrion, D., Gil, M., García-Regueiro, J.A., Font I Furnols, M., Gispert, M., Oliver, M.A., Valerde, A., Guàrdia, M.D., Hortós, M., Rius, M.A., Sarraga, C., Diaz, I., Valero, A., Sosnicki, A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Conolly, D., Houeix, Benoit, Maltin, C.M., Hayes, Hélène, Anandavijayan, V., Foury, Aline, Geverink, N., Cairns, M., Tilley, R.E., Mormède, Pierre, Blott, S.C.   +31 more
openaire   +3 more sources

Causes for variation in pork quality

Meat Science, 1997
Research was carried out on 260 pigs that were slaughtered in 12 batches in the slaughter facilities of ID-DLO at Zeist. The practical circumstances were highly standardized. The 'animals' meat quality was good with only little variation; 46 animals showed a 'slightly' aberrant quality and 6 'slight' DFD.
van der Wal, P., Engel, B., Hulsegge, B.
openaire   +2 more sources

Correlations among selected pork quality traits

Journal of Animal Science, 2002
Establishing relationships among specific quality traits is important if significant progress toward developing improved pork quality is to be realized. As part of a study to examine the individual effects of genes on meat quality traits in pigs, a three-generation resource family was developed.
Rothschild, Max, Baas, Thomas, Malek, Massoud, Dekkers, Jack, Huff-Lonergan, Elisabeth, Prusa, Kenneth   +5 more
openaire   +3 more sources