Results 41 to 50 of about 8,440,470 (296)

Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork: meat quality, water distribution, and microstructure

Food Quality and Safety
Tibetan pigs inhabit the plateau regions and engage in extensive exercise. Their meat is firm and less palatable, and appropriate cooking conditions can improve the flavor of the meat.
Junmei Liu, Xiefei Li, Rong Jing, Xun Huang, Fang Geng, Zhang Luo, Peng Shang, Zhengdong Liu, Qun Huang   +8 more
semanticscholar   +1 more source

Research development on nondestructive determination of pork quality

浙江大学学报. 农业与生命科学版, 2010
As the most popular meat resource in China, pork deserves great attention of quality supervision. The quality of pork plays an important role in supporting the qualified daily life, nutrition ingestion and safety of dietary.
CHENG Fang, LIAO Yi-tao, MA Jun-wei
doaj   +1 more source

Consumers’ Demand for Pork Quality: Applying Semantic Network Analysis, May 2006 [PDF]

, 2006
Consideration of consumers’ demand for food quality entails several aspects. Quality itself is a complex and dynamic concept, and constantly evolving technical progress may cause changes in consumers’ judgment of quality.

core  

Co-inoculation of broilers by Campylobacter and Salmonella: effect on colonization, cecal microbiota, and serum metabolome

Microbiology Spectrum
Campylobacteriosis and salmonellosis are the leading bacterial zoonoses in Europe, with poultry meat being the primary source of human contamination.
Muriel Guyard-Nicodème, Cyrielle Payen, Guillaume Larivière-Gauthier, Sophie Mompelat, Ségolène Quesne, Nagham Anis, Laetitia Bonifait, Laurent Guillier, Alassane Keita, Stéphanie Bougeard, Philippe Fravalo, Marianne Chemaly   +11 more
doaj   +1 more source

Effect of Ferulic Acid-Grafted-Chitosan Coating on the Quality of Pork during Refrigerated Storage

Foods, 2021
Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxidant
Guotian Wang, Yunpeng Liu, Huimin Yong, Shuai Zong, Changhai Jin, Jun Liu   +5 more
doaj   +1 more source

Pork Quality Assurance Plus™ Program

International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork, 2007
Pork producers in the United States have developed a new food safety and animal care certification program that builds on the current Pork Quality Assurance (PQA') program. Working with the pork industry's customers, pork producers have created a workable, credible and affordable solution to assure food safety and animal care and at the same time meet ...
Larsen, S., Sundberg, P., Wagstrom, E., Niekamp, S., Risa, E.   +4 more
openaire   +3 more sources

Effect of quantum therapy on pork quality [PDF]

Journal of Zhejiang University SCIENCE B, 2011
In this study the impact of quantum therapy on meat quality of slaughtered pigs was investigated. For this purpose the pigs were treated with different doses of magnet-infrared-laser (MIL) radiation. Animals were divided into four groups according to radiation doses (4096, 512, and 64 Hz, and control without application), which were applied in the ...
Martin, Bodnár, Jozef, Nagy, Peter, Popelka, Beáta, Koréneková, Ján, Mačanga, Alena, Nagyová   +5 more
openaire   +2 more sources

Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage [PDF]

, 2013
The effects of red grape, wild grape and black raspberry wines on the quality of ground pork during a 15 days refrigerated storage period were investigated. The levels of phenolic compounds were the highest in black raspberry wine (P0.05).
B.K. Cho, Balentine C.W., Brunton N.P., Cobb B.F., Danilewicz J.C., El-Alim S.S.L.A., Goldfinger T.M., Grün I.U., Halliwell B., Heinonen I.M., J.H. Lee, Ju H.K., Juncher D., Koh K.H., Kontoudakis N., Liu M., Mazza G., Min B., Prior R.L., Robinson J., Rupasinghe H.P.V., Shan B., Vuorela S., Wong C.C., Youn D.H., Zhang M.   +25 more
core   +1 more source

Effect of different sweeteners on the quality, fatty acid and volatile flavor compounds of braised pork

Frontiers in Nutrition, 2022
This study aimed to assess how several sweeteners (white sugar, Siraitia grosvenorii fruit, mogrosides, and stevia glycoside) affected the flavor, fatty acid composition, and quality of braised pork. The findings indicated that braised meat prepared with
Zhi-gui He, Ying Zhang, Mingming Yang, Yu-Qing Zhang, Yin Cui, Michael Du, Dong Zhao, Hui Sun   +7 more
semanticscholar   +1 more source

Effect of organic pig production systems on performance and meat quality [PDF]

, 2006
The present study was carried out to establish knowledge of consequence for setting up guidelines of importance for production of competitive organic pork of high quality.
Andersen, H.J., Claudi-Magnussen, C., Hansen, L.L., Jensen, S.K.   +3 more
core   +1 more source