Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Effects of Antifreeze Proteins on the Quality of Frozen Pork by LIAO Hongmei, WANG Shanglong, ZHANG Baoxue, DING Yinyin, LIU Mingguang, XIONG Guoyuan

Subjects: “…antifreeze proteins; frozen pork; water distribution; myofibrillar protein; microstructure…”
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Toxoplasmosis in Pork Meat: a Health Risk by Mildre Mercedes Vidal del Río, María Fernanda Latorre Barragán, Darwin Rafael Villamarín Barragán, Aldemar Alejandro Monsalve Guamán

“…The objective of this investigation was to identify the clinical manifestations of toxoplasmosis in pork meat and the possible risks to human health. …”
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Rapid Identification of Pork Adulterated in the Beef and Mutton by Infrared Spectroscopy by Ling Yang, Ting Wu, Yun Liu, Juan Zou, Yunmao Huang, Sarath Babu V., Li Lin

“…Consumers concern about food adulteration. Pork meat is the principal adulterated species of beef and mutton. …”
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Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici by Zhao Xingxiu, Zhang Jing, Ming Hongmei, Zou Wei, Wang Yang, Zhao Changqing, Mu Shengdong, Zhang Hao, Qiu Lin

Subjects: “…pork jerky…”
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Texture-driven reformulation of pork liver mousse with reduced allergenic components by Narcís Feliu-Alsina, Elena Saguer

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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

Subjects: “…pork loin…”
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Wi-freshness: research on CSI-based pork freshness detecting system by Chao NIU, Weidong YANG, Pengming HU, Xiangshang GAO, Erbo SHEN

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Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“…FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu) …”
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The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs by B. G. Sapp, Dwain D. Johnson, Larry E. Eubanks, Joel H. Brendemuhl

“…AN202/AN202: The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs (ufl.edu) …”
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Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse by Narcís Feliu-Alsina, Elena Saguer

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Guidance for Processing Cured and Smoked Ham and Pork Loins in Retail Operations by Keith R. Schneider, Victor Garrido, W. Steve Otwell, Ray Mobley

“…FSHN0507/FS115: Guidance for Processing Cured and Smoked Ham and Pork Loins (ufl.edu) …”
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The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs by B. G. Sapp, Dwain D. Johnson, Larry E. Eubanks, Joel H. Brendemuhl

“…AN202/AN202: The Effects of Freezing on the Processing Characteristics and Palatability Attributes of Fresh Pork Legs (ufl.edu) …”
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Flavor release from traditional dry-cured pork during oral processing by Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng

Subjects: “…Dry-cured pork products…”
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Effects of Reheating Methods on the Quality of Prepared Pork Rib Soup with Carrot and Corn by LU Jiaxin, REN Weizhao, REN Jingnan, DONG Huilong, FAN Gang, WEI Jianying, WANG Zhuo, HUANG Shengwei, WU Qufang, ZHANG Benpeng, QIU Xiaoxiao

Subjects: “…prepared food; pork rib soup with carrot and corn; quick-freeze; reheating methods; flavor; quality…”
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Embedded Pork Bone Causing Esophageal Perforation and an Esophagus-Innominate Artery Fistula by Andrew C. Berry, Peter V. Draganov, Brijesh B. Patel, Danny Avalos, Warren L. Reuther, Avinash Ravilla, Bruce B. Berry, Michael J. Monzel

“…Initial imaging was unremarkable; however, subsequent imaging and esophagogastroduodenoscopy two weeks later revealed an embedded pork bone. Surgery was performed to remove the bone and fix the subsequent esophageal perforation and esophagus-innominate artery fistula. …”
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Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification by Robledo de Almeida Torres Filho, Henrique Pereira Cazedey, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

“…We analyzed drip loss in pork by comparing the standard bag (DL), filter-paper wetness (FPW), and EZ-DripLoss methods by weighing the meat juice container and dabbed sample after 24 h and 48 h. …”
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Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage by Rui Wang, Yongqing Liu, Ying He, Caiping Feng, Xiufang Xia

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Pork Worm Trichinella spiralis (Paget, 1835) (Nematoda:Enoplea:Trichocephalida: Trichinellidae) by Daniel J. Freed, Peter DiGennaro

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