Showing 121 - 140 results of 178 for search '"pork"', query time: 0.13s Refine Results
  1. 121

    The climate impact and land use of cultivated meat: Evaluating agricultural feedstock production. by Hanno Kossmann, Thorsten Moess, Peter Breunig

    Published 2025-01-01
    “…The results indicate that CM production using plants as raw material for the cell medium cannot improve land use efficiency substantially compared to conventional pork production. Extraction methods, crop choice, and energy sources will strongly influence future pathways for CM. …”
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  2. 122

    Alcohol Consumption, Beverage Preference, and Diet in Middle-Aged Men from the STANISLAS Study by Bernard Herbeth, Anastasia Samara, Maria Stathopoulou, Gérard Siest, Sophie Visvikis-Siest

    Published 2012-01-01
    “…Using adjusted values for covariates, we observed a negative significant association between increasing alcohol intakes and the consumption of milk, yogurt, and fresh/uncured cheese, sugar and confectionery, vegetables and fruits, and a significant positive relationship with cheese, meat and organs, pork-butcher's meat, and potatoes. In addition, the first dietary pattern identified by factor analysis (characterized a more prudent diet) was inversely related to alcohol intakes. …”
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  3. 123

    Rereading of asian cuisine: bullfrog meat (Aquarana catesbeiana) enriching the flavor and nutritional value by José Teixeira de Seixas Filho, Laura Kiyoko Ide

    Published 2025-01-01
    “…Based on the meats used in Asian cuisine and the risks they can cause to an individual's health, such as pork, beef and game, depending on the region, it is of great value to analyze bullfrog meat as an alternative to these menus. since the literature considers it to be of excellent quality for health, especially for people who have some type of food allergy. …”
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  4. 124

    Identification of sea snake meat adulteration in meat products using PCR-RFLP of mitochondrial DNA by Sunutcha Suntrarachun, Lawan Chanhome, Montri Sumontha

    Published 2018-06-01
    “…This technique was successfully applied to blood, shed skin, raw meat, cooked meat, sea snake-fish binary admixture, and sea snake-pork binary admixture. Hence, it could be applied for identification when sea snake meat adulteration in meat products and sold as meatballs to reduce production costs. …”
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  5. 125

    ANALYSIS OF SALMONELLA SPP. DETECTIONS IN EUROPEAN UNION COUNTRIES ACCORDING TO RASFF DATABASE by S. Ye. Smajhel, N. B. Shadrova

    Published 2019-01-01
    “…Salmonella spp. were detected in poultry meat (19.5%), in feed for dogs and cats (5.6%), in pork (3.7%), in fshmeal (5.1%). During the period from 2010 to 2014, the increase of Salmonella notifcations in plant feed was reported. …”
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  6. 126

    The Debate on the Aesthetics of Business Brand Innovation Among the Millennial Generation for the Issuance of Halal Certification by Haryati Haryati, Heri Junaidi, Sheikh Mohammed Rateb

    Published 2024-12-01
    “…When halal food is stored in one place with haram food, it will cause the food to be contaminated, such as chicken stored in the same place as pork. From the same side, the obligation of halal certification is carried out as a form of state effort in providing security for its citizens in consuming food. …”
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  7. 127

    Drop-on-demand printing of amine-responsive fluorescence-ratiometric sensor array for online monitoring meat freshness by Zhijian Wang, Xudong Shi, Jingze Guo, Lin Wang, Meilin Cao, Shiyao Wang, Yisheng Chen

    Published 2025-01-01
    “…The fluorescence-ratiometric sensor array displayed remarkable detection performances, including high sensitivity (LOD = 1.1 ppm), stability (91 % responding attenuation over 10 d of storage) and reproducibility (RSD < 10 %), which was further validated with real pork and shrimp samples. Subsequently, the fluorescent signals of the dual-rectangle array showed high correlation to the total volatile base nitrogen value that was officially used for indexing the meat freshness status.…”
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  8. 128

    Drivers and barriers to the choice of production systems among smallholder pig farmers: Evidence from Northern Uganda by Caleb Ibukunoluwa Adewale, Elly Kurobuza Ndyomugyenyi, Basil Mugonola

    Published 2025-01-01
    “…Pork consumption has risen significantly in many emerging nations, prompting diverse pig production systems. …”
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  9. 129

    Identification of Bovine, Pig and Duck Meat Species in Mixtures and in Meat Products on the Basis of the mtDNA Cytochrome Oxidase Subunit I (COI) Gene Sequence by Spychaj Anita, Szalata Marlena, Słomski Ryszard, Pospiech Edward

    Published 2016-03-01
    “…The mixtures comprised up to six meat species including apart from beef, pork and duck also chicken, turkey and goose meat. …”
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  10. 130

    Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

    Published 2024-12-01
    “…In this study, the antioxidant effect of an aqueous extract of black garlic, as a natural ingredient rich in polyphenols, was evaluated in pork patties. 20 ml of extract, obtained from a homogenate prepared with one-part garlic and three parts water, was used per kg of patty in combination with three levels of ascorbic acid (from 0.125 to 0.5 g/kg). …”
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  11. 131

    High leafy and root vegetables and high rice dietary patterns were associated with primary and secondary bile acid levels in the feces by Yosuke Saito, Toyoaki Sagae

    Published 2025-01-01
    “…Second, the score was associated with greater rice intake and lower Western sweets, pork, beef, and egg intake, and higher values were associated with lower deoxycholic and lithocholic acid levels. …”
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  12. 132

    Does Internet use help to achieve sustainable food consumption? Evidence from rural China by Jian Liu, Yanjun Ren, Yu Hong, Thomas Glauben, Qiang Li

    Published 2025-06-01
    “…Internet use promotes the development of sustainable food consumption mainly by reducing the consumption of animal-based food such as pork and eggs. Further heterogeneity analysis results indicate that Internet use mainly affects the sustainable food consumption of young and high-income individuals. …”
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  13. 133

    Composition and Fatty Acid Profile of Goat Meat Sausages with Added Rice Bran by Fatemeh Malekian, Margarita Khachaturyan, Sebhatu Gebrelul, James F. Henson

    Published 2014-01-01
    “…One of the factors is overconsumption of the red meats such as pork and beef. Goat meat has the potential to replace these traditionally consumed meats. …”
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  14. 134

    Effects of different white nanomaterials on pH response ability and physicochemical performance of anthocyanin-loaded carboxymethyl cellulose-polyvinyl alcohol films by Yuqian Li, Xue Yang, Yunfei Zou, Huixuan Zhang, Ying Zhou, Qiujin Zhu, Yuanyuan Liu, Zhengcong Wang

    Published 2025-01-01
    “…The nano Al2O3 could increase the sensitivity of anthocyanin-loaded film in pH-response, which achieved the highest performance score during pork storage. This investigation will provide theoretical support for the development of more optimized pH-responsive anthocyanin-loaded films in the future.…”
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  15. 135

    Production of Biochar by Pyrolysis of Food Waste Blends for Negative Carbon Dioxide Emission by Zsolt Dobó, Helga Kovács, Gábor Nagy

    Published 2025-01-01
    “…In this case, each kg of food waste can correspond to 536 g of captured or removed CO<sub>2</sub> from the air. The blend of roast pork and breaded chicken showed significantly less carbon removal potential of 348 g<sub>CO2</sub>/kg<sub>sample</sub> measured at 650 °C pyrolysis temperature, compared to rice and French fries. …”
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  16. 136

    Causal associations between dietary habits and liver cancer risk: a two-sample Mendelian randomization study by Wen-Hao Hu, Jia-An Sun, Chang Liu

    Published 2025-02-01
    “…Methods Exposure data, encompassing various dietary habits such as the consumption of dried and fresh fruits, both cooked and raw vegetables, types of fish (oily and nonoily), and beverages such as tea and coffee, as well as different meats (poultry, beef, pork, and processed), were obtained from the UK Biobank. …”
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  17. 137

    Gluten Detection by Real-Time PCR: an Alternative for Tracking Processed Foods by Wemerson de Castro Oliveira, Hans Fröder, Eléia Righi

    Published 2025-02-01
    “…The real-time PCR protocol was validated in different meats (beef, chicken, pork, horse and lamb) with an average Cq of 25.69. …”
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  18. 138

    Simultaneous Determination of Amphenicols and Metabolites in Animal-Derived Foods Using Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry by Xinyi Wu, Xixi Shen, Xiangyue Cao, Rongrong Nie, Haonan Zhang, Changbo Tang, Wei Wang

    Published 2021-01-01
    “…We hypothesized that one can combine solid-phase extraction (SPE) with ultrahigh-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) to simultaneously determine amphenicols and metabolites in pork, beef, lamb, chicken, and their products and meet government regulations for maximum residue limits. …”
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  19. 139

    New management grading for pig farms: management grading system using pig carcass weight, back fat thickness and k-means algorithm by Youngho Lim, Jaeyoung Kim, Gwantae Kim, Jungseok Choi

    Published 2025-02-01
    “…Objective This study categorized farm management levels to improve the productivity and uniformity of pork from pigs shipped from farms. Methods A total of 48,298 pigs were grouped (A, B, C, D group) using the k-means algorithm, carcass weight and backfat thickness. …”
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  20. 140

    Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties by Nuria Fernández Fernández-Valladares, Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache

    Published 2024-12-01
    “…In this study, the antioxidant effect of an aqueous extract of black garlic, as a natural ingredient rich in polyphenols, was evaluated in pork patties. 20 ml of extract, obtained from a homogenate prepared with one-part garlic and three parts water, was used per kg of patty in combination with three levels of ascorbic acid (from 0.125 to 0.5 g/kg). …”
    Get full text
    Article