Assessing the price effects of African swine fever in the China market by Melissza Salling

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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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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 by Mateusz Mierzejewski, Magdalena Lampart

Subjects: “…pork cycle…”
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Genomic and resistome analysis of Salmonella enterica isolates from retail markets in Yichun city, China by Xiaowu Jiang, Abubakar Siddique, Li Chen, Lexin Zhu, Haiyang Zhou, Li Na, Chenghao Jia, Yan Li, Min Yue

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Combination model for freshness prediction of pork using VIS/NIR hyperspectral imaging with chemometrics by Minwoo Choi, Hye-Jin Kim, Azfar Ismail, Hyun-Jun Kim, Heesang Hong, Ghiseok Kim, Cheorun Jo

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Resveratrol-derived carbon dots integrated into gelatin/chitosan multifunctional films for intelligent packaging by Tianxin Fu, Yuchao Feng, Shu Zhang, Yanan Sheng, Changyuan Wang

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Fibrinous pericarditis in slaughtered pigs: Impact on welfare, growth performance and carcass and meat quality by Pajičić Đorđe, Kovačević Sara, Suvajdžić Branko, Grković Nevena, Vićić Ivan, Karabasil Nedjeljko, Čobanović Nikola

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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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Modeled sustainability impacts of increasing pork consumption among adults in the United States by Zach Conrad, Zach Conrad, Vincent Repoulis, Catherine Zavela

Subjects: “…pork…”
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Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

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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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Le massacre des Innocents ou comment réécrire l’histoire by Édith Parmentier

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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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Preparation of Chitosan Coating Loaded with Cinnamaldehyde-Tannic Acid Nano-emulsion and Its Effect on the Preservation of Chilled Meat by Xingqun DENG, Juan YOU, Ru LIU, Jirawat YONGSAWADIGUL, Tao YIN, Hong YANG

Subjects: “…chilled pork…”
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Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile by Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar

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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 by Mingcheng Zhang, Xiaocao Zhao, Dengyong Liu, Guan Wang

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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 by ZHANG Yue, YU Jiang, LIU Fei, ZHANG Yuyu, ZHANG Yimin, MAO Yanwei

Subjects: “…bacillus subtilis; pork; antioxidant capacity; lipid oxidation; protein oxidation…”
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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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Pork Retail Identification Cuts by Brian J. Estevez, Chad Carr, Larry F. Eubanks

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Can deep freezing maintain the quality of two different Iberian pork products over a long storage period? by Ainhoa Sarmiento-García, Beatriz Martínez, Begoña Rubio, Juan-José García-García, Ceferina Vieira

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