ANTIBIOTIC-FREE PORK AS PERCEIVED BY CONSUMERS: THE IMPORTANCE OF QUALITY AND FOOD SAFETY by Magdalena Kozera-Kowalska, Jarosław Uglis

Subjects: “…pork market…”
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Analysis of microbial diversity and resistant genes among three types of pork via metagenomic and HPC-NGS by Yu Zhang, Jiaxin Song, Junfei Zhou, Yingmin Jia, Aijin Ma

Subjects: “…Intensive pork…”
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Co-cultivation of Lactobacillus acidophilus and Bacillus subtilis mediates the gut-muscle axis affecting pork quality and flavor by Zhixin Lin, Xinchen Zhou, Tingting Lu, Wendong An, Shenghao Chen, Suchen Li, Hui Miao, Xinyan Han

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

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Comparative Study on the Nutritional Label and Ingredients List of Pork Sausages Produced in a Conventional System by Elena -Oana Roșca (Parfenie), Benone Păsărin, Cătălin Nistor, Bianca Petruța Popa (Tihiniuc-Popa)

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Pork as a Source of Diverse Viral Foodborne Infections: An Escalating Issue by Anna Szczotka-Bochniarz, Maciej Kochanowski

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Comparative analysis of local pig breeds in China and Russia by K. Zhao, A. B. Lisitsyn, J. Zhang, I. M. Chernukha, H. H. Li, O. I. Lunina, H. G. Tang, L. V. Fedulova, L. H. Chen

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Combined effect of chitosan and gamma ray on quality of chilled fresh pork by WANG Jingjing, XU Chao, YANG Tilong, LIU Xunyue, DING Xingcheng

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Discrimination of different storage time of the pork by electronic nose by HONG Xue-zhen, WANG Jun, ZHOU Bo, WANG Yong-wei

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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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The shelf life of pork depends on its quality and microbial and non-microbial meat destructors by I. Y. Stronskyi, M. R. Simonov, Y. S. Stronskyi

Subjects: “…pork, quality, shelf life, freshness.…”
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A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs by Hanjing Shi, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Qiuping Guo, Yehui Duan, Jianzhong Li, Fengna Li

Subjects: “…pork…”
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Improving the functional and technological properties of minced pork using a proteolytic enzyme by A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva

Subjects: “…pork…”
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Pork-YOLO: Automated collection of pork quality traits by Jiacheng Wei, Xi Tang, Jinxiu Liu, Ting Luo, Yan Wu, Junhui Duan, Shijun Xiao, Zhiyan Zhang

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Research development on nondestructive determination of pork quality by CHENG Fang, LIAO Yi-tao, MA Jun-wei

Subjects: “…pork…”
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Distinctive volatile compound profile of different raw meats, including beef, pork, chicken, and duck, based on flavor map by Min Kyung Park, Bo-Gyeong Kim, Min-Cheol Kang, Tae-Kyung Kim, Yun-Sang Choi

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COMPARATIVE STUDY OF AUTOLYTIC CHANGES IN PORK AND BEEF MUSCLE TISSUE PROTEOME by Irina M. Chernukha, Anastasiya G. Akhremko

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Changes in the lipidome of Tibetan pork during refrigeration by Yuru Shui, Wanlin Cai, Xuedong Gu, Lei Liu, Tong Li, Jinqiu Wang, Fang Geng

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Exploration of different pork varieties affecting its lipid oxidation stability by Xinyuan Huang, Hui Liu, Xiaoyan Tang, Yuhui Zhang, Yujie Zhao

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Lipid Droplet‐Derived Biomimetic Nanocarriers for the Enhancement of Porcine Intermuscular Fat Content by Pengxiang Zhao, Hongbo Han, Jingjie Hao, Ziwei Yu, Zichen Zhao, Lupeng Chen, Heng Wang, Jian Wu, Zhuqing Ren

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