Results 241 to 250 of about 8,440,470 (296)

Investigation of heat-induced pork batter quality detection and change mechanisms using Raman spectroscopy coupled with deep learning algorithms.

Food Chemistry
Pork batter quality significantly affects its product. Herein, this study explored the use of Raman spectroscopy combined with deep learning algorithms for rapidly detecting pork batter quality and revealing the mechanisms of quality changes during ...
Huanhuan Li, Wei Sheng, Selorm Yao-Say Solomon Adade, Xorlali Nunekpeku, Quansheng Chen   +4 more
semanticscholar   +1 more source

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters.

Food Chemistry, 2019
The aim of the research was to analyze the influence of chemical composition, technological and sensory pork quality on the formation of heterocyclic aromatic amines (HAAs) after heat treatment.
M. Buła, W. Przybylski, D. Jaworska, K. Kajak-Siemaszko   +3 more
semanticscholar   +1 more source

Effect of chitosan/starch aldehyde-catechin conjugate composite coating on the quality and shelf life of fresh pork loins.

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND Fresh pork is susceptible to oxidation and spoilage. Edible coating containing antioxidant and antimicrobial agents can create moisture and oxygen barriers around pork and inhibit oxidation and microbial growth in the pork.
Huixia Hu, Huimin Yong, Shuai Zong, Changhai Jin, Jun Liu   +4 more
semanticscholar   +1 more source

Pre-slaughter handling and pork quality

Meat Science, 2015
Environmental variables, as sound levels, were collected during the pre-slaughter process in 18 different Belgian commercial slaughterhouses. Four pre-slaughter phases were determined: firstly after arrival of the truck at the slaughterhouse and just before unloading, secondly during unloading, thirdly at lairage and finally while moving to the stunner.
L, Vermeulen, V, Van de Perre, L, Permentier, S, De Bie, G, Verbeke, R, Geers   +5 more
openaire   +2 more sources

Time of dehairing alters pork quality development

Meat Science, 2023
Studies investigating the effect of scald time on pork quality are confounded with time of dehairing. To understand better pork quality development and two-toning in hams, twenty-four carcasses were assigned to an 8- or 16-min dwell time prior to the dehairing, with or without scalding (n = 6 per trt).
J C, Wicks, M D, Zumbaugh, R P, Daniels, S K, Matarneh, M D, Venhuizen, J, Elgin, J, Bodmer, C-N, Yen, M, Beline, H, Shi, S L, Silva, D E, Gerrard   +11 more
openaire   +2 more sources

PORK CHAIN QUALITY AUDIT SURVEY: QUANTIFICATION OF PORK QUALITY CHARACTERISTICS¹

Journal of Muscle Foods, 1996
ABSTRACTAs part of the Pork Chain Quality Audit, pork manufacturing companies were surveyed to identify and quantify factors influencing pork quality. Surveys were designed to evaluate the quality of pork at the slaughter and fabrication segments of the chain.
J.E. CANNON, J.B. MORGAN, F.K. MCKEITH, G.C. SMITH, S. SONKA, J. HEAVNER, D.L. MEEKER   +6 more
openaire   +1 more source

Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions.

Meat Science, 2022
This study aimed to explore the effects of different levels (0, 8, and 12 kGy) of low-energy electron beam (LEEB; 0.2 MeV) on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions for 30 days.
J. Yang, Yu-Jun Zhang, Haofan Shi, Xibin Zhang, Pengcheng Dong, Xin Luo, Huaili Qin, Yimin Zhang, Y. Mao, B. Holman   +9 more
semanticscholar   +1 more source

Influence of the combination of cinnamon essential oil nanoemulsions and epsilon-polylysine on microbial community and quality of pork during refrigerated period and radio frequency cooking.

Journal of food microbiology, 2022
Pork preservation and cooking are common processes in food production. This study analyzed the influence of cinnamon essential oil nanoemulsions (CEON), ε-polylysine (ε-PL) and CEON/ε-PL on microbial community and quality of pork during refrigerated ...
Yuanmei Xu, Gaoji Yang, Juanjuan Xu, Xiangyu Guan, Rui Li, Shaojin Wang   +5 more
semanticscholar   +1 more source

Pork quality after electrical or carbon dioxide stunning at slaughter.

Meat Science, 2019
A total of 172 pigs were randomly allocated to two stunning treatments: carbon dioxide (CO2) and electrical stunning at a commercial abattoir. The Longissimus lumborum (LL) muscle was used to evaluate the effects of stunning methods on pork quality and ...
Á. Marcon, F. R. Caldara, G. F. de Oliveira, L. M. P. Gonçalves, R. G. Garcia, I. C. L. A. Paz, Carla Crone, Alex Marcon   +7 more
semanticscholar   +1 more source

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging.

Meat Science, 2022
In this paper, the potential effect of nitric oxide (NO) on improving the fresh meat quality of pork was primarily investigated by treatment of longissimus thoracis (LT) with 0, 20, 40, 60, 80 μL/L NO gas within 6 h post-slaughter.
Rui Liu, Lun Yang, Tianyi Yang, Man Qin, Keyue Li, W. Bao, Mangang Wu, Hai Yu, Shenglong Wu, Qingfeng Ge   +9 more
semanticscholar   +1 more source