Results 61 to 70 of about 8,440,470 (296)
FACTORS AFFECTING PORK QUALITY
PIG-BREEDINGThe effect of functional additive when it fed for 30 days before slaughter on the quality of pork was studied. It allowed to improve technological and food qualities of meat – moisture-binding ability, intensity of colour of muscle tissue, marbling, amino acid, vitamin composition and its taste qualities.
G.M. SHULAEV, R.K. MILUSHEV
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Investigative baseline reference on the status of pork pH, shear force, colour, drip and cooking loss in RYR1 mutation free, commercial 3-way crosses in Malaysia [PDF]
, 2018 This paper attempts to provide findings of an investigative study on the baseline status of the pork quality in Malaysia. With consumer preferences changing towards the selection of good quality meat for consumption, there is a need to establish an ...
Fong, Michelle Wai Cheng +3 more
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Applied MicrobiologyThis study evaluated the performance of Fourier-transform infrared (FTIR) spectroscopy for identifying spectral signatures associated with two key traits of Listeria monocytogenes: serogroup classification and biofilm-forming capacity.
Martine Denis +9 more
doaj +1 more source
Carcass quality of organic pork [PDF]
, 2002 According to the Council Regulation (EC) No 1804/1999), organic livestock production is intended to ensure quality production rather than maximising production.
Sundrum, Albert
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Meat Science, 2018 The effects of dietary methionine (Met) supplies above growth requirements on tissue biology and pork quality were studied. At 70 kg, 45 crossbred pigs were fed a control (CONT) diet adequate in Met (0.22% Met) up to 105 kg.
B. Lebret +4 more
semanticscholar +1 more source
, 2004 This thesis aimed at increasing the understanding of how genetic and environmental factors, such as RN genotype and tumbling, influence the sensory perception and technological traits of processed pork and how they relate to water-holding properties and tenderness.
openaire +2 more sources
Vertical Coordination in the Pork and Broiler Industries: Implications for Pork and Chicken Products [PDF]
Recent changes in structure of the U.S. pork industry reflect, in many ways, past changes in the broiler industry. Production contracts and vertical integration in the broiler industry facilitated rapid adoption of new technology, improved quality ...
Martinez, Stephen W.
core +1 more source
Implications of genotype and amino acid sup-ply on pork quality [PDF]
, 2006 An experiment was conducted to evaluate the effect of different feeding regimes and genotypes on growth performance, carcass characteristics, composition and eating quality of pork under organic framework conditions.
Acosta Aragon, Dr. Yunior +5 more
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WHAT DETERMINES THE USE OF BRANDS AND SEALS OF APPROVAL AS EXTRINSIC QUALITY CUES IN CONSUMERS’ PORK PURCHASE DECISION? [PDF]
In today’s saturated food markets with increasingly homogeneous products food quality provides an opportunity for product differentiation. We want to answer the question what determines the use of extrinsic quality cues (brands, seals of approval) in ...
Bruhn, Maike +2 more
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Antibiotic usage in organic pigs - Will consumers benefit from restricted antibiotic usage in organic pigs? [PDF]
, 2012 Spread of antibiotic resistance (AR) along the food-chain is a major food safety concern due to the risk of treatment failure of human foodborne infections. Can lower AR levels be claimed as a particular quality of organic pork due to the restrictions on
Anonymous, .
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