Works matching DE "COMPOSITION of pork"
Results: 42
Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: II. Fresh belly and bacon quality characteristics.
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- Journal of Animal Science, 2013, v. 91, n. 3, p. 1509, doi. 10.2527/jas.2012-5529
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Expected genetic response for oleic acid content in pork.
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- Journal of Animal Science, 2012, v. 90, n. 12, p. 4230, doi. 10.2527/jas.2011-5063
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Electromagnetic scanning of pork carcasses in an on-line industrial configuration3.
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- Journal of Animal Science, 1994, v. 72, n. 10, p. 2642, doi. 10.2527/1994.72102642x
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Genetic architecture of fatty acid composition in the longissimus dorsi muscle revealed by genome-wide association studies on diverse pig populations.
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- Genetics Selection Evolution, 2016, v. 48, p. 1, doi. 10.1186/s12711-016-0184-2
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The Influence of Endogenous and Exogenous Factors on Meat Quality of Pigs.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 404
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Metabolic profiling of plasma amino acids shows that histidine increases following the consumption of pork.
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- Diabetes, Metabolic Syndrome & Obesity: Targets & Therapy, 2014, v. 7, p. 203, doi. 10.2147/DMSO.S60382
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Systematic review of clinical studies related to pork intake and metabolic syndrome or its components.
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- Diabetes, Metabolic Syndrome & Obesity: Targets & Therapy, 2013, v. 6, p. 347, doi. 10.2147/dmso.s51440
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Effect of Storage in a Low Oxygen Gas Atmosphere on Colour and Sensory Properties of Pork Loins.
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- Packaging Technology & Science, 2014, v. 27, n. 2, p. 129, doi. 10.1002/pts.2011
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Preparation of ractopamine-tetraphenylborate complexed nanoparticles used as sensors to rapidly determine ractopamine residues in pork.
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- Nanoscale Research Letters, 2014, v. 9, n. 1, p. 1, doi. 10.1186/1556-276X-9-639
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THE EFFECT OF A FEEDING AND REARING SYSTEM ON THE PHYSICOCHEMICAL PROPERTIES OF PORK.
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- Journal of Elementology, 2019, v. 24, n. 3, p. 923, doi. 10.5601/jelem.2019.24.1.1737
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Comparison the physicochemical quality indicators of Musculus Longissimus Dorsi from Mangalitsa Breed and their crossbreeds.
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- Journal of Central European Agriculture, 2016, v. 17, n. 4, p. 1253, doi. 10.5513/JCEA01/17.4.1840
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Factors affecting the fatty acid composition and fat oxidative stability in pigs.
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- Journal of Central European Agriculture, 2015, v. 16, n. 1, p. 122, doi. 10.5513/JCEA01/16.1.1552
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DETERMINATION OF PORK ADULTERATION IN MEATBALLS USING ENZYME LINKED IMMUNO SORBENT ASSAY (ELISA) TECHNIQUES CASE STUDY: SMALL MEDIUM ENTERPRISES MEATBALLS TRADERS AT JATINANGOR EDUCATION AREA, SUMEDANG DISTRICT, WEST JAVA, INDONESIA.
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- Biotechnology in Animal Husbandry, 2014, v. 30, n. 2, p. 289, doi. 10.2298/BAH1402289R
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Development of new pig carcasses classification formulas and changes in the lean meat content in Latvian pig population.
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- Agronomy Research, 2016, v. 14, p. 1306
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Physicochemical and sensory qualities of pork sausage incorporated with blood.
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- Asian Journal of Dairy & Food Research, 2015, p. 78, doi. 10.5958/0976-0563.2015.00017.2
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Effect of ractopamine and different lysine concentrations in pig diets on pork chemical and sensory characteristics.
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- Revista Mexicana de Ciencias Pecuarias, 2012, v. 3, n. 4, p. 427
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Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina.
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- Revista Mexicana de Ciencias Pecuarias, 2012, v. 3, n. 4, p. 427
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Compositional Quality of Bazna Pork Meat: Comparative Studies with Genetically Improved Breeds.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Veterinary Medicine, 2022, v. 79, n. 2, p. 47, doi. 10.15835/buasvmcn-vm:2022.0004
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Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry.
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- Food Science & Nutrition, 2019, v. 7, n. 4, p. 1261, doi. 10.1002/fsn3.955
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Joint analysis of additive, dominant and first-order epistatic effects of four genes ( IGF2 , MC4R , PRKAG3 and LEPR) with known effects on fat content and fat distribution in pigs.
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- Animal Genetics, 2014, v. 45, n. 1, p. 133, doi. 10.1111/age.12091
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STUDY CONCERNING THE FACTORS THAT INFLUENCE GLOBAL QUALITY IN PORK.
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- Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2014, v. 16, n. 2, p. 166
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FOOD IMPORTANCE OF PORK.
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- Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2014, v. 16, n. 2, p. 151
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Using machine vision technology to determine pork intramuscular fat percentage.
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- Journal of Animal Science, 2016, v. 94, p. 67, doi. 10.2527/msasas2016-144
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Predicting pork color scores using machine vision and support vector machine technologies.
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- Journal of Animal Science, 2016, v. 94, p. 67, doi. 10.2527/msasas2016-143
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Pork carcass injury in slaughterhouse waiting area and nutrient addition in pre-slaughter fasting.
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- Revista MVZ Córdoba, 2017, v. 22, n. 1, p. 5619, doi. 10.21897/rmvz.922
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Evaluation of Digestible lysine levels in diets with high energy density for finishing pigs.
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- Revista MVZ Córdoba, 2015, v. 20, n. 2, p. 4522, doi. 10.21897/rmvz.55
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Physicochemical Properties of Pastirma from Horse Meat, Beef, Mutton and Pork.
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- Journal of Food Quality, 2015, v. 38, n. 5, p. 369, doi. 10.1111/jfq.12152
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The relationship between feed intake behaviour with intramuscular fat, cholesterol and fatty acid composition in pork.
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- Journal of Animal Breeding & Genetics, 2012, v. 129, n. 4, p. 289, doi. 10.1111/j.1439-0388.2011.00978.x
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Mass spectrometry imaging of diacyl-, alkylacyl-, and plasmalogen-phosphatidylethanolamines in pork chop tissues.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 6, p. 5047, doi. 10.1007/s11694-021-01075-6
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Stable carbon and nitrogen isotopes as a potential tool to differentiate pork from organic and conventional systems.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 11, p. 3950, doi. 10.1002/jsfa.7567
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Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review.
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- Sensors (14248220), 2018, v. 18, n. 2, p. 377, doi. 10.3390/s18020377
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Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances.
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- Quality Assurance & Safety of Crops & Foods, 2019, v. 11, n. 5, p. 449, doi. 10.3920/QAS2018.1415
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Effect of deep litter housing and fermented feed on carcass characteristics and meat quality of crossbred Hampshire pigs.
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- Veterinary World, 2015, v. 8, n. 7, p. 881, doi. 10.14202/vetworld.2015.881-887
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Influence of consumption of pork enriched by organic selenium on selenium level in blood serum and selected blood lipid parameters in consumers.
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- Journal of Food & Nutrition Research, 2017, v. 56, n. 4, p. 335
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Chemical composition, microbiological properties and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil.
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- Ciência Rural, 2017, v. 47, n. 8, p. 1, doi. 10.1590/0103-8478cr20160688
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Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage.
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- European Food Research & Technology, 2016, v. 242, n. 12, p. 2119, doi. 10.1007/s00217-016-2708-y
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Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork.
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- European Food Research & Technology, 2016, v. 242, n. 9, p. 1441, doi. 10.1007/s00217-016-2644-x
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Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing.
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- European Food Research & Technology, 2016, v. 242, n. 7, p. 1117, doi. 10.1007/s00217-015-2616-6
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Incorporation of pig back fat in restructured dry cured ham to enhance the lipase and lipoxygenase activities.
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- European Journal of Lipid Science & Technology, 2017, v. 119, n. 2, p. n/a, doi. 10.1002/ejlt.201500581
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RESEARCH ON CHANGES IN PORK QUALITY PARAMETERS FOLLOWING DIFFERENT AGING PROCESSES.
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- Agronomy Series of Scientific Research / Lucrări Ştiinţifice Seria Agronomie, 2022, v. 65, n. 1, p. 39
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Relationship between pork fatty acid content in selected muscles and carcass tissues.
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- Animal Production Science, 2019, v. 59, n. 5, p. 972, doi. 10.1071/AN17188
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Comparison and relationship between meat colour and antioxidant capacity of different pig breeds.
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- Animal Production Science, 2018, v. 58, n. 11, p. 2152, doi. 10.1071/AN16184
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