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Effect of Pulsed Electric Field Assisted Low Temperature Thawing on Pork Quality
Published 2025-01-01Subjects: Get full text
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22
Modeled sustainability impacts of increasing pork consumption among adults in the United States
Published 2025-01-01Subjects: “…pork…”
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23
Evaluation of Quality Parameters and Shelf Life of Thai Pork Scratching “Kaeb Moo”
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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24
Combination of an E-Nose and an E-Tongue for Adulteration Detection of Minced Mutton Mixed with Pork
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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25
Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages
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26
IMPLICATIONS OF BUTYLATED HYDROXYTOLUENE AND OPTIMIZED Piper nigrum EXTRACTS APPLICATION ON QUALITY OF STORED PORK
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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27
An investigation of consumer willingness to pay for traceable pork accompanied by supplementary quality assurance information
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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28
Classification of Beef, Goat, and Pork using GLCM Texture-Based Backpropagation Neural Network
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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29
Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
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30
Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics
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31
Differences in Salmonella Serovars Response to Lactic Acid and Peracetic Acid Treatment Applied to Pork
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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32
Assessing the price effects of African swine fever in the China market
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33
THE EFFECTS OF PERCEIVED RISK ON CONSUMER ATTITUDES, INTENTIONS AND BEHAVIOR REGARDING PORK PURCHASES IN HOCHIMINH CITY
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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34
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
Published 2024-07-01Subjects: “…dry-cured pork coppa…”
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35
Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage
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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36
Ethyl Lauroyl Arginate (LAE): Antimicrobial Activity of LAE-Coated Film for the Packaging of Raw Beef and Pork
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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37
High-Pressure Treatment in Combination with Reduced Sodium for Improving the Physicochemical Properties and Sensory Qualities of Pork Gels
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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Effective and sustainable prevention and control of pork tapeworm diseases in humans and pigs in Tanzania: a policy brief
Published 2025-01-01“…Pork tapeworm (Taenia solium) is a parasite that causes serious diseases in humans and pigs. …”
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
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
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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