Showing 21 - 40 results of 178 for search '"pork"', query time: 0.11s Refine Results
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    Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo” by Thanapon Kitpot, Sujinda Sriwattana, Sergio Angeli, Prodpran Thakeow

    Published 2019-01-01
    “…In Thailand, one of the most popular traditional foods is “Kaeb Moo,” a fried pork rind product typical of the Northern Region and widely consumed across the whole country. …”
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    Combination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork by Xiaojing Tian, Jun Wang, Zhongren Ma, Mingsheng Li, Zhenbo Wei

    Published 2019-01-01
    “…And BPNN was proved to be the most effective method for the prediction of pork proportions with R2 higher than 0.97 both for the calibration and validation data set. …”
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    IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK by Adeola Adegoke, Kehinde Sanwo, Silas Hunge, Samuel Olakayode, Oluwafunmilayo Oyelude

    Published 2024-05-01
    “…Implications of butylated hydroxytoluene (BHT) and optimized Piper nigrum (White and Black Pepper) aqueous extracts (WPAE and BPAE) incorporation on fatty acid profile and physico-chemical indices of pork subjected to refrigeration storage was investigated. …”
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    An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information by Zengjin Liu, Tingting Fan, Caixia Li, Shanshan Wang

    Published 2025-01-01
    “…Specifically, 94.59% of the consumers were willing to pay an additional price when the bid price was 2 yuan/kg, whereas only 10.53% were willing to pay 30 yuan/kg. (2) Nine variables significantly influence consumer WTP for credit-traceable pork: bid price, purchase experience, trust level, concern for pork, confidence in pork, purchasing from specialty stores, local pork purchasing habits, gender, and education level. …”
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    Classification of Beef, Goat, and Pork using GLCM Texture-Based Backpropagation Neural Network by Irma Saraswati, Rian Fahrizal, Anugrah Nuur Fauzan, Muchtar Ali Setyo Yudono

    Published 2024-11-01
    “…The methodology utilizes 60 images of beef, goat, and pork, achieving a remarkable accuracy of 100% in the training phase, which highlights the model's capability to effectively recognize patterns. …”
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    Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork by Mariana Fernandez, Alexandra Calle

    Published 2025-01-01
    “…This study investigated differences in the survival of Salmonella serovars when exposed to organic acids used as antimicrobials on raw pork meat. Seven serovars were included in this study (S. …”
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    THE EFFECTS OF PERCEIVED RISK ON CONSUMER ATTITUDES, INTENTIONS AND BEHAVIOR REGARDING PORK PURCHASES IN HOCHIMINH CITY by Nguyễn Kim Nam, Ngô Quang Huân

    Published 2019-03-01
    “…The main aim of this study was to examine the effects of perceived risk on attitudes, intentions and consumers’ behavior regarding pork purchases in Hochiminh City based on the Theory of Reasoned Action in situations of hypothetical food safety risk. …”
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    Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage by Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee

    Published 2018-01-01
    “…Nine treatments including the control (100% pork) were used in this study. TPA showed hardness to be decreasing as larger proportions of chicken or duck meat were substituted for pork meat. …”
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    Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork by Erica Tirloni, Cristian Bernardi, Simone Stella

    Published 2021-01-01
    “…In the second trial, the antimicrobial activity of the LAE-coated film was evaluated on raw beef and pork voluntarily inoculated with Escherichia coli: an initial killing effect on E. coli was detected in both pork and beef meat (reduction around 0.7 and 1 log CFU/g, respectively), followed by a stable trend for the following storage period (24 days).…”
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    High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels by Weitong Wang, Jingying Cai, Satomi Tsutsuura, Tadayuki Nishiumi

    Published 2025-01-01
    “…High-pressure treatment was utilized in this study to produce high-quality, reduced-sodium pork gels with desirable texture and sensory properties, addressing the challenge of maintaining quality in low-sodium meat products to meet health-conscious consumer demands. …”
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    Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

    Published 2024-04-01
    “…The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). …”
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    Biological characterization of novel Escherichia coli O157:H7 phages and their bacteriostatic effects in milk and pork by Qinghai Ren, Qinghai Ren, Qinghai Ren, Zhiwei Wang, Yichen Ge, Yucui Huang, Wei Zhang, Chunxue Liu, Yubao Li, Shengliang Cao

    Published 2025-02-01
    “…The phages effectively inhibited host bacteria in LB broth for at least 6 h and showed promise in inhibiting bacteria in milk and pork, which indicated that the two phages exhibited a favorable bacteriostatic effect on milk and pork within the first 6 h under the optimal MOI. …”
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