Works matching Cooking with pork

Results: 375

Cooking properties of Nilgai Antelope steaks, and patties with beef or pork fat inclusion.

Published in:

International Food Research Journal, 2015, v. 22, n. 4, p. 1564

By:

Jordan, C. L.;
Albert, C. M.;
Machado, T. J.

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

Effects of Cooking Variables on Formation of Heterocyclic Amines (HCA) in Roasted Pork and Mackerel.

Published in:

Journal of Toxicology & Environmental Health: Part A, 2010, v. 73, n. 21/22, p. 1599, doi. 10.1080/15287394.2010.511585

By:

Simhae Kim;
Kwang-Geun Lee

Publication type:

Article

Effects of Salting, Drying, Cooking, and Smoking Operations on Volatile Compound Formation and Color Patterns in Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 8, p. 2976, doi. 10.1111/j.1365-2621.2002.tb08848.x

By:

Poligné, I.;
Collignan, A.;
TRYSTRAM, G.

Publication type:

Article

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking.

Published in:

Food & Bioprocess Technology, 2014, v. 7, n. 5, p. 1393, doi. 10.1007/s11947-013-1145-1

By:

Dai, Yan;
Zhang, Qiao-na;
Wang, Lu;
Liu, Yi;
Li, Xing-min;
Dai, Rui-tong

Publication type:

Article

Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling or ultimate pH.

Published in:

Journal of Animal Science, 2019, v. 97, n. 6, p. 2460, doi. 10.1093/jas/skz117

By:

Honegger, Lauren T;
Richardson, Elaine;
Schunke, Emily D;
Dilger, Anna C;
Boler, Dustin D

Publication type:

Article

Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 3, p. 1011, doi. 10.1111/j.1365-2621.2002.tb09445.x

By:

Lien, R.;
Hunt, M.C.;
Anderson, S.;
Kropf, D.H.;
Loughin, T.M.;
Dikeman, M.E.;
Velazco, J.

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

不同烹饪方式对山药猪肉丸品质的影响.

Published in:

Storage & Process, 2025, n. 5, p. 102, doi. 10.3969/j.issn.1009-6221.2025.05.012

By:

肖益东;
王佳琪;
肖曲

Publication type:

Article

Evaluation of the changes in composition of pork chops during cooking.

Published in:

Translational Animal Science, 2020, v. 4, n. 3, p. 1, doi. 10.1093/tas/txaa154

By:

Gaffield, Katelyn N;
Schunke, Emily D;
Lowell, Jessica E;
Dilger, Anna C;
Harsh, Bailey N

Publication type:

Article

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness.

Published in:

Foods, 2022, v. 11, n. 1, p. 131, doi. 10.3390/foods11010131

By:

Nethery, Taylor N.;
Boler, Dustin D.;
Harsh, Bailey N.;
Dilger, Anna C.

Publication type:

Article

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium.

Published in:

Food Science & Nutrition, 2015, v. 3, n. 2, p. 140, doi. 10.1002/fsn3.197

By:

Douny, Caroline;
El Khoury, Rawad;
Delmelle, Julien;
Brose, François;
Degand, Guy;
Moula, Nassim;
Farnir, Frédéric;
Clinquart, Antoine;
Maghuin‐Rogister, Guy;
Scippo, Marie‐Louise

Publication type:

Article

Effects of different cooking methods of pork and beef on textural properties and sensory quality.

Published in:

Meat Technology, 2023, v. 64, n. 2, p. 489, doi. 10.18485/meattech.2023.64.2.94

By:

Simunović, Sara;
Tomasević, Igor;
Đorđević, Vesna;
Baltić, Tatjana;
Ćirić, Jelena;
Simunović, Stefan;
Đekić, Ilija

Publication type:

Article

低温真空长时煮制时间对猪肉肌原纤维蛋白结构和特性的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2025.01.012

By:

杜汶清;
张佳敏;
刘琰艳;
唐丽;
白婷;
任春平;
吉莉莉

Publication type:

Article

烹饪方式对猪肉理化特性及挥发性化合物的影响.

Published in:

China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007

By:

王天杨;
关雎;
易宇文;
刘阳;
范文教;
乔明峰;
吴华昌;
邓静

Publication type:

Article

蒸汽--微波同步加热对排骨品质的影响.

Published in:

Food & Machinery, 2022, n. 1, p. 195, doi. 10.13652/j.issn.1003-5788.2022.01.032

By:

姚青;
陈艳萍;
孙颖瑛;
方坤;
曹亚裙;
许艳顺

Publication type:

Article

不同肥瘦比和烹制时间对狮子头猪肉丸特征挥发性风味成分的影响.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 257, doi. 10.13982/j.mfst.1673-9078.2022.6.0784

By:

朱文政;
刘薇;
季明勇;
沈东强;
赵赵;
沙文轩;
王秋玉;
徐艳;
周晓燕

Publication type:

Article

Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH.

Published in:

Animal Production Science, 2023, v. 63, n. 8, p. 816, doi. 10.1071/AN22389

By:

Vaskoska, Rozita;
Ha, Minh;
White, Jason D.;
Warner, Robyn D.

Publication type:

Article

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time).

Published in:

Molecules, 2013, v. 18, n. 10, p. 12538, doi. 10.3390/molecules181012538

By:

del Pulgar, Jose Sanchez;
Roldan, Mar;
Ruiz-Carrascal, Jorge

Publication type:

Article

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.

Published in:

Journal of Food Science & Technology, 2014, v. 51, n. 7, p. 1363, doi. 10.1007/s13197-012-0644-9

By:

Gurikar, A.;
Lakshmanan, V.;
Gadekar, Y.;
Sharma, B.;
Anjaneyulu, A.

Publication type:

Article

The Physicochemical and Sensory Properties of Whey-Fed Pork Loin after Salting, Dry Aging, and Sous Vide Cooking.

Published in:

Journal of Chemistry, 2021, p. 1, doi. 10.1155/2021/6624269

By:

Yang, Fengqi;
Lee, Chi-Ho;
Jeon, Min-Young;
Cho, Won-Young;
Seo, Han Geuk

Publication type:

Article

CALIDAD SENSORIAL Y PÉRDIDAS POR COCCIÓN EN CARNE DE CERDO: EFECTO DEL SEXO Y FUENTE DE SELENIO.

Published in:

Biotecnología en el Sector Agropecuario y Agroindustrial, 2013, v. 11, n. 1, p. 130

By:

CASTRO-RÍOS, KATHERIN;
NARVAÉZ.-SOLARTE, WILLIAM

Publication type:

Article

Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods.

Published in:

Foods, 2024, v. 13, n. 7, p. 1034, doi. 10.3390/foods13071034

By:

Guo, Chuanyu;
Wang, Shouyin;
Jia, Xiaolei;
Pan, Jinfeng;
Dong, Xiuping;
Li, Shengjie

Publication type:

Article

Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion.

Published in:

Foods, 2023, v. 12, n. 22, p. 4100, doi. 10.3390/foods12224100

By:

Grassi, Giulia;
Capasso, Giambattista;
Rando, Andrea;
Perna, Anna Maria

Publication type:

Article

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops.

Published in:

Foods, 2022, v. 11, n. 1, p. 106, doi. 10.3390/foods11010106

By:

Honegger, Lauren T.;
Bryan, Erin E.;
Price, Hannah E.;
Ruth, Taylor K.;
Boler, Dustin D.;
Dilger, Anna C.

Publication type:

Article

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

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

The effects of instrumental color and extractable lipid content on sensory characteristics of pork loin chops cooked to a medium-rare degree of doneness.

Published in:

Journal of Animal Science, 2017, v. 95, n. 5, p. 2052, doi. 10.2527/jas.2016.1313

By:

Wilson, K. B.;
Overholt, M. F.;
Shull, C. M.;
Schwab, C.;
Dilger, A. C.;
Boler, D. D.

Publication type:

Article

The Influence of the Sous Vide Cooking Time on Selected Characteristics of Pork Lion.

Published in:

Molecules, 2023, v. 28, n. 16, p. 6102, doi. 10.3390/molecules28166102

By:

Rezler, Ryszard;
Krzywdzińska-Bartkowiak, Mirosława;
Piątek, Michał

Publication type:

Article

Effects of ‘The Vicious Worm’ educational tool on Taenia solium knowledge retention in Zambian primary school students after one year.

Published in:

PLoS Neglected Tropical Diseases, 2019, v. 13, n. 5, p. 1, doi. 10.1371/journal.pntd.0007336

By:

Hobbs, Emma C.;
Mwape, Kabemba Evans;
Devleesschauwer, Brecht;
Van Damme, Inge;
Krit, Meryam;
Berkvens, Dirk;
Zulu, Gideon;
Mambwe, Moses;
Chembensofu, Mwelwa;
Trevisan, Chiara;
Baauw, Jacoba;
Phiri, Isaac Khozozo;
Speybroeck, Niko;
Ketzis, Jennifer;
Dorny, Pierre;
Willingham, Arve Lee;
Gabriël, Sarah

Publication type:

Article

Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso.

Published in:

Food Science & Technology International, 1999, v. 5, n. 6, p. 501, doi. 10.1177/108201329900500608

By:

Hernández, P.;
Navarro, J.L.;
Toldrá, F.

Publication type:

Article

THE INFLUENCE OF COOKING METHOD ON THE QUALITY OF PORK PATTIES.

Published in:

Journal of Food Processing & Preservation, 2009, v. 33, n. 4, p. 473, doi. 10.1111/j.1745-4549.2008.00269.x

By:

DANOWSKA-OZIEWICZ, MARZENA

Publication type:

Article

Napping combined with ultra-flash profile (UFP) methodology for sensory assessment of cod and pork subjected to different cooking methods and conditions.

Published in:

European Food Research & Technology, 2019, v. 245, n. 10, p. 2221, doi. 10.1007/s00217-019-03309-w

By:

González-Mohíno, Alberto;
Antequera, Teresa;
Pérez-Palacios, Trinidad;
Ventanas, Sonia

Publication type:

Article

OPTIMIZATION OF LIGHT PORK BURGERS FORMULATED WITH CANOLA OIL AND LINSEED/SUNFLOWER SEED/ALMOND (LSA) MIX.

Published in:

JAPS: Journal of Animal & Plant Sciences, 2015, v. 25, n. 1, p. 268

By:

Akesowan, A.

Publication type:

Article

The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men--A Randomized Cross-Over Meal Test Study.

Published in:

Nutrients, 2017, v. 9, n. 9, p. 941, doi. 10.3390/nu9090941

By:

Kehlet, Ursula;
Mitra, Bhaskar;
Carrascal, Jorge Ruiz;
Raben, Anne;
Aaslyng, Margit D.

Publication type:

Article

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 9, p. C708, doi. 10.1111/j.1365-2621.2004.tb09920.x

By:

Jeong, J.Y.;
Lee, E.S.;
Paik, H.-D.;
Choi, J.H.;
Kim, C.J.

Publication type:

Article

Effect of α-Tocopherol, β-Carotene, and Sodium Tripolyphosphate on Lipid Oxidation of Refrigerated, Cooked Ground Turkey and Ground Pork.

Published in:

Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 5, p. 662, doi. 10.1111/j.1365-2621.2001.tb04618.x

By:

VARA-UBOL, S.;
BOWERS, J. A.

Publication type:

Article

High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking...

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 4, p. 656, doi. 10.1111/j.1365-2621.1998.tb15806.x

By:

Jimenez-Colmenero, F.;
Fernandez, P.

Publication type:

Article

Lipid oxidation in cooked pork as affected by vitamin E, cooking and storage conditions.

Published in:

Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 3, p. 386, doi. 10.1111/j.1365-2621.1998.tb15748.x

By:

Kingston, E.R.;
Monahan, F.J.;
Buckley, D.J.;
Lynch, P.B.

Publication type:

Article

Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch...

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 1, p. 203, doi. 10.1111/j.1365-2621.1997.tb04400.x

By:

Bigner, M.E.;
Berry, B.W.

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

Hot-boning, Tumbling, Salt and Chopping Temperature Effects on Cooking Yield and Acceptability of Emulsion-type Pork Sausage.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1255, doi. 10.1111/j.1365-2621.1990.tb03909.x

By:

OCKERMAN, H.W.;
WU, Y.C.

Publication type:

Article

Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements.

Published in:

Food & Bioprocess Technology, 2020, v. 13, n. 6, p. 938, doi. 10.1007/s11947-020-02421-0

By:

Vaskoska, Rozita;
Ha, Minh;
Tran, Ha Thi Thu;
Khoshelham, Kourosh;
White, Jason D.;
Warner, Robyn D.

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

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

Evaluation of Scenarios for Reducing Human Salmonellosis Through Household Consumption of Fresh Minced Pork Meat.

Published in:

Risk Analysis: An International Journal, 2010, v. 30, n. 5, p. 853, doi. 10.1111/j.1539-6924.2010.01368.x

By:

Bollaerts, Kaatje;
Messens, Winy;
Aerts, Marc;
Dewulf, Jeroen;
Maes, Dominiek;
Grijspeerdt, Koen;
Van der Stede, Yves

Publication type:

Article

熟制方式对酱卤猪蹄食用品质及风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 15, doi. 10.7506/spkx1002-6630-20220108-056

By:

周亚军;
李彬;
马清书;
李宗坪;
王淑杰

Publication type:

Article

熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article