Works matching DE "COOKING with pork"

Results: 111

Pig Tales: Assumptions, Beliefs, and Perceptions Regarding Pork Bans Real and Rumored.

Published in:

Western Folklore, 2017, v. 76, n. 4, p. 379

By:

Jones, Michael Owen

Publication type:

Article

Effects of feeding distillers dried grains with solubles, high-protein distillers dried grains, and corn germ to growing-finishing pigs on pig performance, carcass quality, and the palatability of pork.

Published in:

Journal of Animal Science, 2008, v. 86, n. 8, p. 1819, doi. 10.2527/jas.2007-0594

By:

Widmer, M. R.;
Mcginnis, L. M.;
Wulf, D. M.;
Stein, H. H.

Publication type:

Article

Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.

Published in:

Journal of Animal Science, 2006, v. 84, n. 6, p. 1577, doi. 10.2527/2006.8461577x

By:

Schwab, C. R.;
Baas, T. J.;
Stalder, K. J.;
Mabry, J. W.

Publication type:

Article

Duplication of the pale, soft, and exudative condition starting with normal postmortem pork.

Published in:

Journal of Animal Science, 2005, v. 83, n. 12, p. 2843, doi. 10.2527/2005.83122843x

By:

Freise, K.;
Brewer, S.;
Novakofski, J.

Publication type:

Article

Technical Note: Use of belt grill cookery and slice shear force for assessment of pork longissimus tenderness.

Published in:

Journal of Animal Science, 2004, v. 82, n. 1, p. 238, doi. 10.2527/2004.821238x

By:

Shackelford, S.D.;
Wheeler, T.L.;
Koohmaraie, M.

Publication type:

Article

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

Published in:

Journal of Animal Science, 2001, v. 79, n. 5, p. 1201, doi. 10.2527/2001.7951201x

By:

Rey, A.I.;
Kerry, J.P.;
Lynch, P.B.;
Lopez-Bote, C.J.;
Buckley, D.J.;
Morrissey, P.A.

Publication type:

Article

Effect of heating rate on palatability and associated properties of pre- and postrigor muscle.

Published in:: Journal of Animal Science, 1993, v. 71, n. 4, p. 939, doi. 10.2527/1993.714939x
Publication type:: Article

Acid base status of stress susceptible pigs affects sensory quality of loin roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1254, doi. 10.1111/j.1365-2621.1993.tb06159.x

By:

Boles, J.A.;
Shand, P.J.

Publication type:

Article

Meat Palatability of Duroc and Chinese First-Cross Barrows.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 3, p. 794, doi. 10.1111/j.1365-2621.1992.tb08103.x

By:

WHEELER, T. L.;
YOUNG, L. D.

Publication type:

Article

Efficacy of Pork Loin as a Source of Zinc and Effect of Added Cysteine on Zinc Bioavailability.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1505, doi. 10.1111/j.1365-2621.1991.tb08626.x

By:

HORTIN, AUDRA E.;
BECHTEL, PETER J.;
BAKER, DAVID H.

Publication type:

Article

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x

By:

AHMED, P. O.;
MILLER, M. F.;
LYON, C. E.;
VAUGHTERS, H. M.;
REAGAN, J. O.

Publication type:

Article

Sensory and Chemical Characteristics of Precooked Mircrowave-Reheatable Pork Roasts.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 618, doi. 10.1111/j.1365-2621.1990.tb05190.x

By:

BOLES, J.A.;
JR., F.C. PARRISH

Publication type:

Article

Evaluation of Natural Antioxidants in Frankfurters Containing Chicken and Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 629, doi. 10.1111/j.1365-2621.1990.tb05193.x

By:

RESURRECCION, ANNA V. A.;
REYNOLDS, A. E.

Publication type:

Article

Sensory and Chemical Characteristics of Fresh Pork Roasts Cooked to Different Endpoint Temperatures.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 613, doi. 10.1111/j.1365-2621.1990.tb05189.x

By:

HEYMANN, H.;
HEDRICK, H.B.;
KARRASCH, M.A.;
EGGEMAN, M.K.;
ELLERSIECK, M.R.

Publication type:

Article

Color and Bind Strength of Restructured Pork Chops: Effect of Calcium Carbonate and Sodium Alginate Concentration.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1466, doi. 10.1111/j.1365-2621.1989.tb05136.x

By:

TROUT, GRAHAM R.

Publication type:

Article

Analysis of Aldehydes and Ketones in the Headspace of Heated Pork Fat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1471, doi. 10.1111/j.1365-2621.1989.tb05137.x

By:

YASUHARA, A.;
SHIBAMOTO, T.

Publication type:

Article

Effect of Dietary Fiber on the Texture and Cooking Characteristics of Restructured Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1190, doi. 10.1111/j.1365-2621.1989.tb05951.x

By:

TODD, S. L.;
CUNNINGHAM, F. E.;
CLAUS, J. R.;
SCHWENKE, J. R.

Publication type:

Article

Composition of Cooked Pork Chops: Effect of Removing Subcutaneous Fat Before Cooking.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 15, doi. 10.1111/j.1365-2621.1989.tb08556.x

By:

NOVAKOFSKI, J.;
PARK, S.;
BECHTEL, P. J.;
McKEITH, F. K.

Publication type:

Article

Comparison among meat quality classes according to the criteria of post-mortem pH<sub>24hr,</sub> drip loss and color in Berkshire pigs.

Published in:

Indian Journal of Animal Research, 2017, v. 51, n. 1, p. 182, doi. 10.18805/ijar.10992

By:

Tae Wan Kim;
Il-Suk Kim;
Jeongim Ha;
Seul Gi Kwon;
Jung Hye Hwang;
Da Hye Park;
Deok Gyeong Kang;
Sam Woong Kim;
Chul Wook Kim

Publication type:

Article

Effect of animal species on muscle colour characteristics.

Published in:

Biologija, 2015, v. 61, n. 3/4, p. 162, doi. 10.6001/biologija.v61i3-4.3208

By:

Razmaitė, Violeta;
Jatkauskienė, Virginija;
Bajorinaitė, Aušra;
Šveistienė, Rūta;
Šiukščius, Artūras

Publication type:

Article

Mucha res y poco cerdo: el consumo de la carne en Colombia.

Published in:

Revista de Estudios Sociales, 2008, n. 29, p. 86, doi. 10.7440/res29.2008.05

By:

Van Ausdal, Shawn

Publication type:

Article

Stuffed Pig Stomach.

Published in:

2013

By:

Keen, Mary Frances

Publication type:

Recipe

Aroma Patterns Characterization of Braised Pork Obtained from a Novel Ingredient by Sensory-Guided Analysis and Gas-Chromatography-Olfactometry.

Published in:

Foods, 2019, v. 8, n. 3, p. 87, doi. 10.3390/foods8030087

By:

Song, Shiqing;
Fan, Li;
Xu, Xiaodong;
Xu, Rui;
Jia, Qian;
Feng, Tao

Publication type:

Article

Drip loss in pork: influencing factors and relation to further meat quality traits.

Published in:

Journal of Animal Breeding & Genetics, 2007, v. 124, n. S1, p. 12, doi. 10.1111/j.1439-0388.2007.00682.x

By:

Fischer, K.

Publication type:

Article

Analysis of FMO genes and off flavour in pork.

Published in:

Journal of Animal Breeding & Genetics, 2007, v. 124, n. 1, p. 35, doi. 10.1111/j.1439-0388.2007.00631.x

By:

Glenn, K. L.;
Ramos, A. M.;
Rothschild, M. F.

Publication type:

Article

High Proportion of Asymptomatic Infections in an Outbreak of Hepatitis E Associated With a Spit-Roasted Piglet, France, 2013.

Published in:

Clinical Infectious Diseases, 2016, v. 62, n. 3, p. 351, doi. 10.1093/cid/civ862

By:

Guillois, Yvonnick;
Abravane, Florence;
Miura, Takayuki;
Pavio, Nicole;
Vaillant, Véronique;
Lhomme, Sébastien;
Guyader, Françoise S. Le;
Rose, Nicolas;
Le Saux, Jean-Claude;
King, Lisa A.;
Izopet, Jacques;
Couturier, Elisabeth

Publication type:

Article

Acute Febrile Myalgia in Vietnam due to Trichinellosis following the Consumption of Raw Pork.

Published in:

Clinical Infectious Diseases, 2009, v. 49, n. 7, p. 79, doi. 10.1086/605533

By:

Taylor, Walter R. J.;
Van Tran, Giang;
Thai Quoc Nguyen;
Duong Van Dang;
Viet Khong Nguyen;
Cap Trung Nguyen;
Lam Tien Nguyen;
Chinh Quoc Luong;
Scott, Teresa;
Dang Thi Cam Thach;
Tran Thi Ha Ninh;
Thang Danh Nguyen;
Khoung Thi Pham;
Fox, Annette;
Horby, Peter;
Wertheim, Heiman;
Doan Hanh Nhan;
Hong Ha Nguyen;
Lien Minh Thi Trinh;
Trung Vu Nguyen

Publication type:

Article

SWINE INFLUENZA: FREQUENTLY ASKED QUESTIONS.

Published in:: 2009
Publication type:: Question & Answer

The effect of the high hydrostatic pressure technology on livestock products monitored by NIR spectroscopy and chemosensor array.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 23, doi. 10.1080/08957950601091053

By:

Seregély, Z.S.;
Dalmadi, I.;
Farkas, J.

Publication type:

Article

Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients.

Published in:

High Pressure Research, 2007, v. 27, n. 1, p. 27, doi. 10.1080/08957950601091087

By:

Pietrzak, D.;
Fonberg-Broczek, M.;
Mucka, A.;
Windyga, B.

Publication type:

Article

Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 193, doi. 10.1111/j.1365-2621.2009.02115.x

By:

Danowska-Oziewicz, Marzena

Publication type:

Article

Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 2, p. 365, doi. 10.1111/j.1365-2621.2009.02153.x

By:

Park, Sung Y.;
Chin, Koo B.

Publication type:

Article

Selenium content in selected products of animal origin and estimation of the degree of cover daily Se requirement in Poland.

Published in:

International Journal of Food Science & Technology, 2010, v. 45, n. 1, p. 186, doi. 10.1111/j.1365-2621.2009.02120.x

By:

Pilarczyk, Bogumiła;
Tomza-Marciniak, Agnieszka;
Mituniewicz-Małek, Anna;
Wieczorek-Dąbrowska, Marta;
Pilarczyk, Renata;
Wójcik, Jerzy;
Balicka-Ramisz, Aleksandra;
Bąkowska, Małgorzata;
Dmytrów, Izabela

Publication type:

Article

Quantitative determination of commercially relevant species in foods by real-time PCR.

Published in:

International Journal of Food Science & Technology, 2007, v. 42, n. 3, p. 336, doi. 10.1111/j.1365-2621.2006.01249.x

By:

Laube, Ines;
Zagon, Jutta;
Broll, Hermann

Publication type:

Article

Feasibility assessment of vacuum cooling of cooked pork ham with water compared to that without water and with air blast cooling.

Published in:

International Journal of Food Science & Technology, 2006, v. 41, n. 8, p. 938, doi. 10.1111/j.1365-2621.2005.01148.x

By:

Qiaofen Cheng;
Da-Wen Sun

Publication type:

Article

EFFECT OF TUMBLING TIME, INJECTION RATE AND K-CARRAGEENAN ADDITION ON PROCESSING, TEXTURAL AND COLOR CHARACTERISTICS OF PORK BICEPS FEMORIS MUSCLE.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2013, v. 37, n. 1, p. 69

By:

PATRAŞCU, LIVIA;
DOBRE, IRINA;
ALEXE, PETRU

Publication type:

Article

Re-Orientalization: Confronting Asian America via the Steamed Pork Bun.

Published in:

At the Interface / Probing the Boundaries, 2018, v. 97, p. 7

By:

Yao, Minette

Publication type:

Article

Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4227, doi. 10.1002/jsfa.8944

By:

González‐Mohino, Alberto;
Antequera, Teresa;
Ventanas, Sonia;
Caballero, Daniel;
Pérez‐Palacios, Trinidad;
Mir‐Bel, Jorge

Publication type:

Article

Potential use of multispectral imaging technology to identify moisture content and water‐holding capacity in cooked pork sausages.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1832, doi. 10.1002/jsfa.8659

By:

Ma, Fei;
Wang, Wu;
Li, Peijun;
Niu, Xiangli;
Chen, Conggui;
Zheng, Lei;
Zhang, Bin

Publication type:

Article

Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 742, doi. 10.1002/jsfa.7141

By:

Kim, Hyeong Sang;
Chin, Koo Bok

Publication type:

Article

Factors Associated with Increased and Decreased Risk of Campylobacter Infection: A Prospective Case-Control Study in Norway.

Published in:

American Journal of Epidemiology, 2003, v. 158, n. 3, p. 234, doi. 10.1093/aje/kwg139

By:

Georg Kapperud;
Gyrid Espeland;
Erik Wahl;
Anna Walde;
Hallgeir Herikstad;
Stein Gustavsen;
Ingvar Tveit;
Olav Natås;
Lars Bevanger;
Asbjørn Digranes

Publication type:

Article

Effect of heat treatment at constant 120 °C temperature on the rheological and technological properties of pork.

Published in:

Agronomy Research, 2016, v. 14, p. 1434

By:

Põldvere, A.;
Tänavots, A.;
Saar, R.;
Sild, S.;
Lepasalu, L.

Publication type:

Article

EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.

Published in:

Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76

By:

Tänavots, Alo;
Põldvere, Aarne;
Kerner, Kristi;
Veri, Kristiina;
Kaart, Tanel;
Torp, Jaanika

Publication type:

Article

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry.

Published in:

Animals (2076-2615), 2019, v. 9, n. 2, p. 55, doi. 10.3390/ani9020055

By:

Škrlep, Martin;
Čandek-Potokar, Marjeta;
Batorek-Lukač, Nina;
Tomažin, Urška;
Flores, Mónica

Publication type:

Article

PORK WELLINGTON.

Published in:

2019

By:

Baldwin, Bryan

Publication type:

Recipe

SESAME PORK RIBS IN THE CROCKPOT (AKA CHINESE RIBS).

Published in:

2019

By:

Ford, Cari

Publication type:

Recipe

PULLED PORK, CHICKEN, OR BEEF.

Published in:

2018

By:

Powell, Paulette

Publication type:

Recipe

HAMBURGER AND BEANS IN THE CROCK POT.

Published in:

2018

By:

Winton, Shara

Publication type:

Recipe

PEACH GLAZED PORK TENDERLOIN.

Published in:

2018

By:

Ardoin, Jewel

Publication type:

Recipe

BBQ PORK.

Published in:

2018

By:

Wills, Cori

Publication type:

Recipe