Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici by Zhao Xingxiu, Zhang Jing, Ming Hongmei, Zou Wei, Wang Yang, Zhao Changqing, Mu Shengdong, Zhang Hao, Qiu Lin

Subjects: “…pork jerky…”
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Analysis of Business Cycles in the Breeding of Pigs, Cattle and Poultry and their Relationship to the Causality of Wheat and Rye Cultivation in Poland by Mateusz Mierzejewski, Magdalena Lampart

Subjects: “…pork cycle…”
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Genomic and resistome analysis of Salmonella enterica isolates from retail markets in Yichun city, China by Xiaowu Jiang, Abubakar Siddique, Li Chen, Lexin Zhu, Haiyang Zhou, Li Na, Chenghao Jia, Yan Li, Min Yue

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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

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Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

Subjects: “…pork loin…”
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Le massacre des Innocents ou comment réécrire l’histoire by Édith Parmentier

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Effects of Antifreeze Proteins on the Quality of Frozen Pork by LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan

Subjects: “…antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure…”
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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat by Xingqun DENG, Juan YOU, Ru LIU, Jirawat YONGSAWADIGUL, Tao YIN, Hong YANG

Subjects: “…chilled pork…”
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Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile by Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar

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Effects of the degree of oral processing on the properties of saliva-participating emulsions: using stewed pork with brown sauce as the model by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

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Effect of Supplementation with Bacillus subtilis in the Diet of Pigs on Protein and Lipid Oxidation of Pork Stored in High-oxygen Modified Atmosphere Packaging by ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei

Subjects: “…bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation…”
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Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse by Narcís Feliu-Alsina, Elena Saguer

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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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High Prevalence of <i>Salmonella</i> spp. in Ready-to-Eat Artisanal Pork Sausages Sold at Food Outlets in Quindío, Colombia by Elizabeth Jaramillo-Bedoya, Liliana Janeth Flórez-Elvira, Iván Darío Ocampo-Ibáñez

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Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat by WU Xiao, LIU Zhanghanyu, LIU Shuo, WANG Mengting, SUN Xiaoshuai, LI Teng

Subjects: “…amyloid protein fibrils; ice recrystallization inhibition activity; splat assay; frozen minced pork…”
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Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn by LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao

Subjects: “…prepared food; pork rib soup with carrot and corn; quick-freeze; reheating methods; flavor; quality…”
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Price response to consumer attention during major animal epidemics in developing markets: perspectives from the influence of information and emotion contagion by Xia Li, Xia Li, Jing Ji

Subjects: “…pork price fluctuation…”
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