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Preliminary Exploration of Natural Polyphenols and/or Herbal Mix Replacing Sodium Nitrate to Improve the Storage Quality of Pork Sausage
Published 2025-01-01“…Synthetic agents are regularly used as preservatives in pork meat products such as sausages. However, these compounds can be harmful to human health, due to their carcinogenic potential. …”
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Impact of the Breakdown Behavior on Chinese Traditional Stewed Pork with Brown Sauce: Physical Properties Using Microstructural Analysis
Published 2017-01-01“…The potential physics differences of Chinese traditional stewed pork during mastication were investigated. Ten subjects chewed and expectorated the fat and lean layers of stewed pork with brown sauce at different stages of mastication. …”
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Pork Liver Freshness Evaluated through Spoilage Microbiota and a Consumer Test in Shelf Life Extension Experiment
Published 2020-01-01“…Pork liver is an affordable product, very much appreciated by some consumers. …”
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Maillard reaction in Chinese household-prepared stewed pork balls with brown sauce: potentially risky and volatile products
Published 2021-03-01Subjects: “…Stewed pork balls with brown sauce…”
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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
Published 2023-01-01Subjects: Get full text
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Predominant yeasts in Chinese Dong fermented pork (Nanx Wudl) and their aroma-producing properties in fermented sausage condition
Published 2021-03-01“…In this study, yeast communities of Chinese Dong fermented pork (Nanx Wudl) were investigated and the technological properties of 73 yeast isolates were evaluated. …”
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Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages
Published 2025-01-01“…The study demonstrated that incorporating tamarind components, especially pulp paste (PT), is a viable alternative for replacing lean pork meat in frankfurters, improving the sustainable aspects of frankfurter production.…”
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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period?
Published 2025-12-01Subjects: Get full text
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Explaining Consumers’ Intention for Traceable Pork regarding Animal Disease: The Role of Food Safety Concern, Risk Perception, Trust, and Habit
Published 2020-01-01“…Consumers’ habits of shopping places and looking for the product origin incite the positive attitude toward traceable pork. Food safety concerns also promoted a positive purchase attitude. …”
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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
Published 2025-01-01Subjects: Get full text
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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
Published 2025-01-01Subjects: “…bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation…”
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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
Published 2018-06-01Subjects: “…pork cycle…”
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Genomic and resistome analysis of Salmonella enterica isolates from retail markets in Yichun city, China
Published 2025-06-01Subjects: Get full text
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Seasonal Determination of Antibiotic-Resistant Microorganisms and Ciprofloxacin Residues in Pork and Chicken Meats Collected from Fresh Markets in Chiang Mai, Northern Thailand
Published 2025-01-01“…This study aims to determine the presence of antibiotic-resistant organism contamination and ciprofloxacin residue in raw pork and chicken. Forty-three pork and 33 chicken meat samples were collected from fresh markets in Chiang Mai, Thailand. …”
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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging
Published 2025-01-01Subjects: Get full text
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Fibrinous pericarditis in slaughtered pigs: Impact on welfare, growth performance and carcass and meat quality
Published 2024-01-01Subjects: Get full text
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Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties
Published 2025-06-01“…DTNC are rich in fiber and minerals, and their addition to pork burgers resulted in reduced fat content while increasing fiber, magnesium, and potassium in a concentration-dependent manner. …”
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Rapid analysis of fifteen sulfonamide residues in pork and fish samples by automated on-line solid phase extraction coupled to liquid chromatography–tandem mass spectrometry
Published 2020-12-01“…The method was simple, sensitivity, and could be used for routine supervision and analysis of fifteen sulfonamides in pork and fish.…”
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