Results 251 to 260 of about 8,440,470 (296)

Predicting pork quality using Vis/NIR spectroscopy

Meat Science, 2015
Visible and near-infrared reflectance spectroscopy (Vis/NIRS) was used to predict the ultimate pH (pHu), color, intramuscular fat (IMF) and shear force (WBSF) of pork samples and to build classifiers capable of categorizing the samples by tenderness (tender or tough) and juiciness (juicy and dry). Spectra were collected from 400 to 1495nm, and 200 data
Juliana Monteiro, Balage, Saulo, da Luz E Silva, Catarina Abdalla, Gomide, Marina de Nadai, Bonin, Ana Cristina, Figueira   +4 more
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Potassium carbonate improves fresh pork quality characteristics

Meat Science, 2019
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. One alternative is potassium carbonate (K2CO3). A study was conducted to evaluate K2CO3's impact on fresh,
Michelle N, LeMaster, Surinder S, Chauhan, Macdonald P, Wick, Daniel L, Clark, Eric M, England   +4 more
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Proteomics biomarkers for pork quality

2012
Proteome expression profiles can be used as biomarkers to predict traits with low heritability and large environmental influences. Porcine meat quality typically is such a trait. Proteome profiles of 150 meat samples were determined and associated with measured technical meat quality traits.
te Pas, M.F.W., Pierzchala, M., Keuning, E., Crump, R.E., Boeren, J.A., Hortos, M., Gisbert, M., Diestre, A., Kruijt, L.   +8 more
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Short-term feeding strategies and pork quality

Meat Science, 2004
Two experiments were done to determine whether short-term supplementation (5 days pre-slaughter) with magnesium acetate, or a combination of magnesium acetate, tryptophan, vitamin E and vitamin C would improve pork quality. In the first experiment the pigs (Pietrain×Yorkshire, n=96) were fed a standard feed or a magnesium supplemented feed for 5 days ...
Geesink, G.H., van Buren, R.G.C., Savenije, B., Verstegen, M.W.A., Ducro, B.J., van der Palen, J.G.P., Hemke, G.   +6 more
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Effect of processing plant on pork quality

Meat Science, 2003
The impact of processing plant on pork quality was studied by assessing pork quality in three commercial plants (A, B, C). Plants differed in the layout of the races, stunning systems (A and B: electrical, C: CO(2) stunning) and chilling systems (A: rapid chilling, B and C: conventional). Factors not related to the processing plants (e.g.
Hambrecht, E., Eissen, J.J., Verstegen, M.W.A.   +2 more
openaire   +3 more sources

Computerized Pork Quality Evaluation System

2010
Pork quality assessment is important in the pork industry application. However, traditional pork quality assessment is conducted by experienced workers and thereby is subjective. In this paper, a computerized system scheme based on hyperspectral imaging technique is proposed for objective pork quality evaluation.
Li Liu, Michael O. Ngadi
openaire   +1 more source

Identification of pork quality parameters by proteomics

Meat Science, 2007
A major parameter for quality of pork is its waterholding capacity (WHC). Prediction of WHC immediately after slaughter would be of benefit both to slaughterhouses for reasons of better logistics and/or branding of premium-meat, and to consumers for improved quality of meat products such as ham. In our pilot study on proteome analysis of porcine muscle
van de Wiel, D.F.M., Zhang, W.L.
openaire   +3 more sources

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

Journal of Muscle Foods, 1995
ABSTRACTAs part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects.
J.E. CANNON, J.B. MORGAN, J. HEAVNER, F.K. MCKEITH, G.C. SMITH, D.L. MEEKER   +5 more
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Factors of significance for pork quality—a review

Meat Science, 2003
This paper reviews current knowledge about factors of importance for pork quality with special emphasis on technological quality attributes. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present knowledge is based on studies investigating the influence of a single or at the
Rosenvold, K., Andersen, Henrik Jørgen
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Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork

Meat Science, 2012
The effect of muscle cortisol concentration on muscle fiber characteristics and technological and sensory quality of pork was investigated. With the exception of the percentage of type IIA fibers, muscle fiber characteristics were not associated to cortisol levels. However, muscle cortisol concentration was positively associated with muscle pH(24h) (r =
Y M, Choi, K C, Jung, J H, Choe, B C, Kim   +3 more
openaire   +2 more sources