Showing 141 - 160 results of 178 for search '"pork"', query time: 0.06s Refine Results
  1. 141

    Quantitative Detection of Beef and Beef Meat Products Adulteration by the Addition of Duck Meat Using Micro Drop Digital Polymerase Chain Reaction by Chen Chen, Jia Chen, Yan Zhang, Yongbo Li, Zan Wang, Xian Li, Wei Zhou, Zhisheng Zhang

    Published 2020-01-01
    “…Results revealed that the primers had no specific amplification with sheep, chicken, pork, or other species. Both the relationships between meat weight and DNA weight and between DNA weight and DNA copy number (C) were nearly linear within the dynamic range. …”
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  2. 142

    Source attribution of human campylobacteriosis at the point of exposure by combining comparative exposure assessment and subtype comparison based on comparative genomic fingerprint... by André Ravel, Matt Hurst, Nicoleta Petrica, Julie David, Steven K Mutschall, Katarina Pintar, Eduardo N Taboada, Frank Pollari

    Published 2017-01-01
    “…It used isolates from clinical cases and from eight potential exposure sources (chicken, cattle and pig manure, retail chicken, beef, pork and turkey meat, and surface water) collected within a single sentinel site of an integrated surveillance system for enteric pathogens in Canada. …”
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  3. 143

    Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages by Żakowska-Biemans Sylwia, Sajdakowska Marta, Issanchou Sylvie

    Published 2016-06-01
    “…The study involved 221 consumers of traditional pork sausages who evaluated intrinsic and extrinsic product attributes in blind (tasting only), expectancy (product information only) and fully informed (tasting and product information) experimental conditions. …”
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  4. 144

    Current status of African swine fever by Mary Louise Penrith

    Published 2020-08-01
    “…The ability of the causative virus to remain viable for long periods in raw or insufficiently cooked pork products has enabled it, through travel and trade, to spread widely throughout sub-Saharan Africa and to other continents. …”
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  5. 145

    Depth-Oriented Gray Image for Unseen Pig Detection in Real Time by Jongwoong Seo, Seungwook Son, Seunghyun Yu, Hwapyeong Baek, Yongwha Chung

    Published 2025-01-01
    “…With the increasing demand for pork, improving pig health and welfare management productivity has become a priority. …”
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  6. 146

    Vitamin D Status and Usual Nutrient Intake of Filipino Children Aged 6–12 Years in Selected Areas in the Philippines: A 2018 National Nutrition Survey by Imelda Angeles-Agdeppa, Keith V. Tanda

    Published 2021-01-01
    “…The main food sources of vitamin D are coming from fish (53%), pork (19%), and egg/egg dishes (16%). Conclusion. …”
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  7. 147

    Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages by Marta Rodríguez-Fernández, Isabel Revilla, Pablo Rodrigo, Rocío López-Calabozo, Ana María Vivar-Quintana

    Published 2025-01-01
    “…Five different formulations were prepared: control with pork meat and the following four to achieve 25%, 50%, 75%, and 100% lean meat substitution by wheat germ. …”
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  8. 148

    The problem of norovirus infection in animals (literature review) by V. А. Mischenko, A. V. Mischenko, T. B. Nikeshina, O. N. Petrova, Yu. V. Brovko, A. I. Kushlubaeva

    Published 2024-06-01
    “…The noroviruses were detected in fecal samples from humans, cattle, pigs, sheep, dogs, cats, mice, as well as in pork and milk samples. The norovirus genome is prone to mutations, resulting in antigenic shifts and recombination, as well as the emergence and rapid spread of new epidemic and epizootic variants. …”
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  9. 149

    Technical considerations towards commercialization of porcine respiratory and reproductive syndrome (PRRS) virus resistant pigs by A. Mark Cigan, Pieter W. Knap

    Published 2022-06-01
    “…While this achievement represents a major step towards solving an important disease in livestock, to realize the positive impact on animal health while benefiting the pork industry and consumers, it is necessary to introduce this recessive disease resistance allele into commercial breeding populations. …”
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  10. 150

    Implementing sustainability frameworks at a product-level – Exploring the usability by Paule Bhérer-Breton, Anna Woodhouse, Bente Aspeholen Åby, Hilke Bos-Brouwers, Melanie Kok, Hanne Fjerdingby Olsen

    Published 2025-02-01
    “…To test against usability, both frameworks were applied towards a case study of seven food products produced in Norway: milk, greenhouse tomatoes, greenhouse cucumbers, wheat, beef, sheep and pork. The criteria included the following: data availability, data correctness, ease of use, transparency, effectiveness or relevance, and complexity of use. …”
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  11. 151
  12. 152

    Gastrointestinal Parasites With Their Risk Factors in Tharu Indigenous People in Southern Nepal: A Cross‐Sectional Study by Pinki Kumari Chaudhary, Tirth Raj Ghimire

    Published 2025-01-01
    “…Occupation, animal husbandry, parasitologic knowledge, drinking water sources, pork‐feeding habit, diarrheal or stomachache symptoms, and drug‐consuming history were associated with one or more GI parasitosis (p < 0.05). …”
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  13. 153

    Umbilical outpouchings in pigs – an international survey on fitness for transport, welfare and management by Marie-Louise Hansen, Inge Larsen, Tina Birk Jensen, Charlotte Sonne Kristensen, Ken Steen Pedersen

    Published 2025-01-01
    “…Conclusions Umbilical outpouchings seem to be perceived as a challenge across pork production; affecting the welfare of the individual pig as well as the management of the entire production. …”
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  14. 154

    Antimicrobial Peptides from Porcine Blood Cruor Hydrolysates as a Promising Source of Antifungal Activity by Sara García-Vela, Aurore Cournoyer, Zain Sánchez-Reinoso, Laurent Bazinet

    Published 2024-12-01
    “…Porcine blood, a significant byproduct of the pork industry, represents a potential source of antimicrobial peptides (AMPs). …”
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  15. 155

    Treated swine water as amendment for coffee ground composting system by Ng Camelia Choi Lam, Koh Kar Weng, Wong Lai Peng, Guo Xinxin, Wong Ling Yong

    Published 2025-01-01
    “…The rise in demand for coffee and pork has led to an increase in spent coffee grounds (SCG) and swine wastewater (SW) by-products. …”
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  16. 156

    Frequency and perception of buffalo meat consumption by the population of Belem do Pará, Brazil by Pamella M. M. de Jesus, Mayrla F. Dantas, Luiz H. M. Martins, Antônio V. C. Barbosa, Natalia G. S. Barbosa

    Published 2023-11-01
    “…It was observed that the consumers of Belem preferred beef (51%), followed by these meats: chicken (33%), fish (10%), buffalo (5%) and swine (1%). 64.2% of the frequency of consumption of beef and buffalo was between one and two kilograms per week, while for chicken, fish, and pork, this frequency was 72.4% for the same volume of meat. 70.2% of the respondents had the habit of consuming beef two to three times per week, while 62.7% consumed chicken, fish, and swine at least two to three times a week. …”
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  17. 157
  18. 158

    SEROLOGICAL CHARACTERISTICS AND ANTIMOCROBIAL RESISTANCE OF SALMONELLA ISOLATES, RECOVERED FROM ANIMAL RAW MATERIAL by S. Ye. Shmaykhel, N. B. Shadrova, Ye. S. Yerofeyeva, S. I. Danilchenko

    Published 2019-12-01
    “…The paper presents results of studies of morphological, biochemical, serological properties of Salmonella bacteria recovered from animal raw material: beef, pork, poultry meat, tallow, off al derived from broiler chickens and pig slaughter products. …”
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  19. 159

    Emission Rate of Particulate Matter and Its Removal Efficiency by Precipitators in Under-Fired Charbroiling Restaurants by Jun-Bok Lee, Ki-Hyun Kim, Heung-Joo Kim, Seog-Ju Cho, Kweon Jung, Shin-Do Kim

    Published 2011-01-01
    “…The emission patterns of PM for these five restaurants were compared after having been sorted into the main meat types used for cooking: beef (B), chicken (C), intestines (I), and pork (P: two sites). The mass concentrations (μg m-3) of three PM fractions (PM2.5/PM10/TSP) measured from these restaurants were 15,510/15,701/17,175 (C); 8,525/10,760/12,676 (B); 11,027/13,249/13,488 (P); and 22,409/22,412/22,414 (I). …”
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  20. 160

    Dietary Variations in a Multiethnic Parkinson’s Disease Cohort and Possible Influences on Nonmotor Aspects: A Cross-Sectional Multicentre Study by Anna Sauerbier, Anette Schrag, Pablo Martinez-Martin, Lynsey J. Hall, Miriam Parry, Laurie K. Mischley, Panagiotis Zis, K. Ray Chaudhuri

    Published 2018-01-01
    “…We found dietary differences between the groups, including a greater frequency of vegetarians and greater consumption of cumin, turmeric, and cinnamon as well as lower consumption of beef in Asian patients than in White and BAC and greater consumption of chili than in White patients and higher consumption of pork in White than Asian and BAC patients. There were no significant differences in dietary supplement consumption after correction for multiple comparisons. …”
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