Works matching DE "PORK"

Results: 1896

Preparation and characterisation of pH‐responsive indicator ink for pork freshness monitoring.

Published in:

Coloration Technology, 2025, v. 141, n. 3, p. 344, doi. 10.1111/cote.12784

By:

Hu, Haichuan;
Wang, Jianqiang;
Sun, Haolin;
Chen, Yuheng;
Chen, Jinghua

Publication type:

Article

Evaluation of Polycyclic Aromatic Hydrocarbons (PAHs) in Pork Meat Cooked with Two Different Methods.

Published in:

Molecules, 2025, v. 30, n. 9, p. 1886, doi. 10.3390/molecules30091886

By:

Conchione, Chiara;
Socal, Silvia;
Barp, Laura;
Moret, Sabrina

Publication type:

Article

Postprandial Responses to Animal Products with Distinct Fatty Acid and Amino Acid Composition Are Diet-Dependent.

Published in:

Nutrients, 2025, v. 17, n. 9, p. 1581, doi. 10.3390/nu17091581

By:

Egelandsdal, Bjørg;
Haug, Anna;
Rehfeld, Jens F.;
Coutinho, Sílvia;
Roglà Ricart, Lledó;
Martens, Harald;
Monfort-Pires, Milena;
Martins, Catia

Publication type:

Article

Sustainable Absorbent Pads from Polybutylene Adipate Terephthalate/Thermoplastic Starch Films Combined with Hairy Basil (Ocimum basilicum) Powder to Enhance Meat Shelf Life.

Published in:

Foods, 2025, v. 14, n. 9, p. 1525, doi. 10.3390/foods14091525

By:

Khunta, Fuengnapha;
Charoensri, Korakot;
Nurhadi, Rineta Pertiwi;
Bumbudsanpharoke, Nattinee;
Itkor, Pontree;
Lee, Youn-Suk;
Boonsiriwit, Athip

Publication type:

Article

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

AN ECONOMETRIC MODEL OF THE U.S. PORK ECONOMY.

Published in:

Review of Economics & Statistics, 1975, v. 57, n. 3, p. 370, doi. 10.2307/1923928

By:

Heien, Dale

Publication type:

Article

Effect of ginger powder addition on quality, fatty acids profile, lipid oxidation and antioxidant capacity of cooked pork burgers.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1377, doi. 10.1007/s00217-019-03264-6

By:

Mancini, Simone;
Paci, Gisella;
Dal Bosco, Alessandro;
Mattioli, Simona;
Preziuso, Giovanna

Publication type:

Article

Antioxidant capacity and sensory impact of coffee added to ground pork.

Published in:

European Food Research & Technology, 2019, v. 245, n. 5, p. 977, doi. 10.1007/s00217-018-3200-7

By:

Hashimoto, Tiffany A.;
Caporaso, Fred;
Toto, Criselda;
Were, Lilian

Publication type:

Article

Duplex digital PCR for the determination of meat proportions of sausages containing meat from chicken, turkey, horse, cow, pig and sheep.

Published in:

European Food Research & Technology, 2019, v. 245, n. 4, p. 853, doi. 10.1007/s00217-018-3220-3

By:

Köppel, René;
Ganeshan, Arthika;
Weber, Stefan;
Pietsch, Klaus;
Graf, Christoph;
Hochegger, Rupert;
Griffiths, Kate;
Burkhardt, Sabine

Publication type:

Article

Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities.

Published in:

European Food Research & Technology, 2019, v. 245, n. 2, p. 411, doi. 10.1007/s00217-018-3173-6

By:

Barnkob, Line Lundbaek;
Petersen, Paul Michael;
Nielsen, Jens Peter;
Jakobsen, Jette

Publication type:

Article

Effect of tomato paste addition and high pressure processing to preserve pork burgers.

Published in:

European Food Research & Technology, 2018, v. 244, n. 5, p. 827, doi. 10.1007/s00217-017-3002-3

By:

Amaro-Blanco, Gonzalo;
Machado, Tania;
Pinto-Andrade, Luis;
Proaño, Felipe;
Manzano, Raquel;
Delgado-Adámez, Jonathan;
Ramírez, Rosario

Publication type:

Article

Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers.

Published in:

European Food Research & Technology, 2014, v. 238, n. 2, p. 307, doi. 10.1007/s00217-013-2095-6

By:

Straßer, Simone;
Schieberle, Peter

Publication type:

Article

Rapid detection of pork meat freshness by using L-cysteine-modified gold electrode.

Published in:

European Food Research & Technology, 2011, v. 232, n. 3, p. 425, doi. 10.1007/s00217-010-1405-5

By:

Umuhumuza, Liliane;
Sun, Xiulan

Publication type:

Article

Multiplex real-time PCR for the detection and quantification of DNA from beef, pork, horse and sheep.

Published in:

European Food Research & Technology, 2011, v. 232, n. 1, p. 151, doi. 10.1007/s00217-010-1371-y

By:

Köppel, René;
Ruf, Jürg;
Rentsch, Jürg

Publication type:

Article

Quantification of beef, pork, chicken and turkey proportions in sausages: use of matrix-adapted standards and comparison of single versus multiplex PCR in an interlaboratory trial.

Published in:

European Food Research & Technology, 2009, v. 230, n. 1, p. 55, doi. 10.1007/s00217-009-1138-5

By:

Eugster, Albert;
Ruf, Jürg;
Rentsch, Jürg;
Köppel, Renü

Publication type:

Article

Quantification of beef and pork fraction in sausages by real-time PCR analysis: results of an interlaboratory trial.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 17, doi. 10.1007/s00217-007-0686-9

By:

Albert Eugster;
Jürg Ruf;
Jürg Rentsch;
Philipp Hübner;
René Köppel

Publication type:

Article

The effect of free fatty acids on the odour of pork investigated by sensory profiling and GC-O-MS.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 937, doi. 10.1007/s00217-007-0647-3

By:

Margit Aaslyng;
Annette Schäfer

Publication type:

Article

Changes in the content of biologically active polyamines during pork loin storage and culinary treatments.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1007, doi. 10.1007/s00217-007-0625-9

By:

Petra Krausová;
Pavel Kalač;
Martin Křížek;
Tamara Pelikánová

Publication type:

Article

Influence of starter cultures on the free fatty acids during ripening in Tea sausages.

Published in:

European Food Research & Technology, 2007, v. 224, n. 4, p. 511, doi. 10.1007/s00217-006-0304-2

By:

Andreja Zuber;
Mirjana Horvat

Publication type:

Article

Antioxidative effect of crackling hydrolysates during frozen storage of cooked pork meatballs.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 293

By:

Magdalena Rudzińska;
Ewa Flaczyk;
Ryszard Amarowicz;
Erwin Wąsowicz;
Józef Korczak

Publication type:

Article

Disassembly Scheduling for the Meat Processing Industry with Product Perishability.

Published in:

Journal of Advanced Manufacturing Systems, 2019, v. 18, n. 3, p. 447, doi. 10.1142/S0219686719500240

By:

Piewthongngam, Kullapapruk;
Chatavithee, Pachara;
Apichottanakul, Arthit

Publication type:

Article

WIEPRZOWINA Z CHOWU BEZ ANTYBIOTYKÓW W OPINII KONSUMENTÓW: ZNACZENIE JAKOŚCI I BEZPIECZEŃSTWA ŻYWNOŚCI.

Published in:

Annals of the Polish Association of Agricultural & Agribusiness Economists, 2024, v. 26, n. 4, p. 147, doi. 10.5604/01.3001.0054.8603

By:

KOZERA-KOWALSKA, MAGDALENA;
UGLIS, JAROSŁAW

Publication type:

Article

ANALIZA SVJETSKOG I HRVATSKOG TRŽIŠTA SVINJSKOG MESA.

Published in:

Agronomy Journal / Agronomski Glasnik (0002-1954), 2019, v. 81, n. 1, p. 17

By:

Stupnišek, I.;
Mesić, Željka

Publication type:

Article

Risk Assessment of African Swine Fever Virus in Pork in Phnom Penh, Cambodia.

Published in:

International Journal of Environmental & Rural Development, 2020, v. 11, n. 1, p. 146

By:

VOUCHSIM KONG;
PHEA SUM;
PHEARY MOL;
KAROLIN CHAN;
SOCHEATA RATHA;
SEAVCHOU LAUT;
VUTEY VENN

Publication type:

Article

Effect of distillers dried grains with solubles and ractopamine (Paylean) on quality and shelf-life of fresh pork and bacon.

Published in:

Journal of Animal Science, 2010, v. 88, n. 8, p. 2751, doi. 10.2527/jas.2009-2472

By:

Leick, C. M.;
Puls, C. L.;
Ellis, M.;
Killefer, J.;
Carr, T. R.;
Scramlin, S. M.;
England, M. B.;
Gaines, A. M.;
Wolter, B. F.;
Carr, S. N.;
McKeith, F. K.

Publication type:

Article

Stepwise chilling: Tender pork without compromising water-holding capacity1.

Published in:

Journal of Animal Science, 2010, v. 88, n. 5, p. 1830, doi. 10.2527/jas.2009-2468

By:

Rosenvold, K.;
Borup, U.;
Therkildsent, M.

Publication type:

Article

Protein digestibility evaluations of meat and fish substrates using laboratory, avian, and ileally cannulated dog assays.

Published in:

Journal of Animal Science, 2010, v. 88, n. 4, p. 1421, doi. 10.2527/jas.2009-2140

By:

Faber, T. A.;
Bechtel, P. J.;
Hernot, D. C.;
Parsons, C. M.;
Swanson, K. S.;
Smiley, S.;
Fahey Jr., G. C.

Publication type:

Article

Genetic parameters for intramuscular fatty acid composition and metabolism in pigs.

Published in:

Journal of Animal Science, 2010, v. 88, n. 4, p. 1286, doi. 10.2527/jas.2009-2355

By:

Ntawubizi, M.;
Colman, E.;
Janssens, S.;
Raes, K.;
Buys, N.;
De Smet, S.

Publication type:

Article

Effect of the degree and duration of early dietary amino acid restrictions on subsequent and overall pig performance and physical and sensory characteristics of pork.

Published in:

Journal of Animal Science, 2009, v. 87, n. 11, p. 3596, doi. 10.2527/jas.2008-1609

By:

Kamalakar, R. B.;
Chiba, L. I.;
Divakala, K. C.;
Rodning, S. P.;
Welles, E. G.;
Bergen, W. G.;
Kerth, C. R.;
Kuhlers, D. L.;
Nadarajah, N. K.

Publication type:

Article

The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham.

Published in:

Journal of Animal Science, 2009, v. 87, n. 4, p. 1464, doi. 10.2527/jas.2008-1362

By:

Latorre, M. A.;
Ripoll, G.;
García-Belenguer, E.;
Ariño, L.

Publication type:

Article

Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent.

Published in:

Journal of Animal Science, 2009, v. 87, n. 2, p. 693, doi. 10.2527/jas.2008-0863

By:

Jaturasitha, S.;
Khiaosa-ard, R.;
Pongpiachan, P.;
Kreuzer, M.

Publication type:

Article

Dietary conjugated linoleic acid changes belly and bacon quality from pigs fed varied lipid sources.

Published in:

Journal of Animal Science, 2009, v. 87, n. 1, p. 285, doi. 10.2527/jas.2008-1213

By:

Larsen, S. T.;
Wiegand, B. R.;
Parrish, Jr., F. C.;
Swan, J. E.;
Sparks, J. C.

Publication type:

Article

Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).

Published in:

Journal of Animal Science, 2008, v. 86, n. 12, p. 3544, doi. 10.2527/jas.2008-0899

By:

Fernández-Dueñas, D. M.;
Myers, A. J.;
Scramlin, S. M.;
Parks, C. W.;
Carr, S. N.;
Killefer, J.;
McKeith, F. K.

Publication type:

Article

Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.

Published in:

Journal of Animal Science, 2008, v. 86, n. 6, p. 1418, doi. 10.2527/jas.2007-0032

By:

Haak, L.;
De Smet, S.;
Fremaut, D.;
Van Walleghem, K.;
Raes, K.

Publication type:

Article

The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the composition of pork from female pigs.

Published in:

Journal of Animal Science, 2008, v. 86, n. 5, p. 1145, doi. 10.2527/jas.2007-0358

By:

Morel, P. C. H.;
Janz, J. A. M.;
Zou, M.;
Purchas, R. W.;
Hendriks, W. H.;
Wilkinson, B. H. P.

Publication type:

Article

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.

Published in:

Journal of Animal Science, 2008, v. 86, n. 3, p. 730, doi. 10.2527/jas.2007-0490

By:

Rincker, P. J.;
Killefer, J.;
Ellis, M.;
Brewer, M. S.;
Mckeith, F. K.

Publication type:

Article

Growth and Development, Muscle Biology and Meat Science.

Published in:: 2007
Publication type:: Abstract

Evaluation of the impact of errors in the measurement of backfat depth on the prediction of fat-free lean mass.

Published in:

Journal of Animal Science, 2007, v. 85, n. 8, p. 2031, doi. 10.2527/jas.2007-0016

By:

Schinckel, A. P.;
Einstein, M. E.;
Foster, K.;
Craig, B. A.

Publication type:

Article

Reaction of the local public to large-scale swine facilities.

Published in:

Journal of Animal Science, 2007, v. 85, n. 6, p. 1587, doi. 10.2527/jas.2006-618

By:

Reisner, A. E.;
Taheripour, F.

Publication type:

Article

Effect of supplemental iron on finishing swine performance, carcass characteristics, and pork quality during retail display.

Published in:

Journal of Animal Science, 2007, v. 85, n. 3, p. 737, doi. 10.2527/jas.2006-231

By:

Apple, J. K.;
Wallis-Phelps, W. A.;
Maxwell, C. V.;
Rakes, L. K.;
Sawyer, J. T.;
Hutchison, S.;
Fakler, T. M.

Publication type:

Article

Could the pale, soft, and exudative condition be explained by distinctive histological characteristics?

Published in:

Journal of Animal Science, 2007, v. 85, n. 3, p. 746, doi. 10.2527/jas.2006-190

By:

Franck, M.;
Figwer, P.;
Godfraind, C.;
Poirel, M. T.;
A. Khazzaha;
Ruchoux, M. M.

Publication type:

Article

The influence of dietary field peas (Pisum sativum L.) on pig performance, carcass quality, and the palatability of pork1,2.

Published in:

Journal of Animal Science, 2006, v. 84, n. 11, p. 3110, doi. 10.2527/jas.2005-744

By:

Stein, H. H;
Everts, A. K. R.;
Sweeter, K. K.;
Peters, D. N.;
Maddock, R. J.;
Wuif, D. M.;
Pedersen, C.

Publication type:

Article

Effects of dietary vitamin E and fat supplementation on pork quality1 .

Published in:

Journal of Animal Science, 2006, v. 84, n. 11, p. 3089, doi. 10.2527/jas.2005-456

By:

Guo, Q.;
Richert, B. T.;
Burgess, J. R.;
Webel, D. M.;
Orr, D. E.;
Blair, M.;
Fitzner, G. E.;
Hall, D. D.;
Grant, A. L.;
D. E. Gerrard

Publication type:

Article

Effect of dietary vitamin E supplementation and feeding period on pork quality1.

Published in:

Journal of Animal Science, 2006, v. 84, n. 11, p. 3071, doi. 10.2527/jas.2005-578

By:

Guo, Q.;
Richert, B. T.;
Burgess, J. R.;
Webel, D. M.;
Orr, D. E.;
Blair, M.;
Grant, A. L.;
Gerrard, D. E.

Publication type:

Article

National Pork Producers Council Maternal Line National Genetic Evaluation Program: A comparison of sow longevity and trait associations with sow longevity.

Published in:

Journal of Animal Science, 2006, v. 84, n. 9, p. 2590, doi. 10.2527/jas.2005-499

By:

Serenius, T.;
Stalder, K. J.;
Baas, T. J.;
Mabry, J. W.;
Goodwin, R. N.;
Johnson, R. K.;
Robison, O. W.;
Tokach, M.;
Miller, R. K.

Publication type:

Article

Intramuscular administration of zinc metallothionein to preslaughter-stressed pigs improves anti-oxidative function and pork quality.

Published in:

Journal of Animal Science, 2006, v. 84, p. 116

By:

Li, L. L.;
Hou, Z. P.;
Liu, Y. H.;
Hou, D. X.;
Zhang, B.;
Wu, G. Y.;
Yang, C. B.;
Yang, X. J.;
Tang, Z. R.;
Yin, Y. L.;
Fan, M. Z.

Publication type:

Article

The role of integrin and desmin in water-holding capacity in pork.

Published in:

Journal of Animal Science, 2006, v. 84, p. 114

By:

Zhang, W.;
Huff-Lonergan, E.;
Lonergan, S.

Publication type:

Article

Selection for improvement in pig growth rate does not alter fresh pork quality.

Published in:

Journal of Animal Science, 2006, v. 84, p. 113

By:

Wagner, C. E.;
Huff-Lonergan, E.;
Rothschild, M. F.;
Sosnicki, A. A.;
Jungst, S. B.;
Prusa, K. J.;
Lonergan, S. M.

Publication type:

Article

Image analysis of marbling in pork rib eye and prediction of crude fat contents.

Published in:

Journal of Animal Science, 2006, v. 84, p. 35

By:

Kuchida, K.;
Oishi, M.;
Kuwabara, Y.;
Hanada, M.;
Hidaka, S.

Publication type:

Article

Influence of supplemental magnesium, tryptophan, vitamin C, vitamin E, and herbs on stress responses and pork quality.

Published in:

Journal of Animal Science, 2006, v. 84, n. 7, p. 1827, doi. 10.2527/jas.2005-600

By:

Peeters, E.;
Driessen, B.;
Geers, R.

Publication type:

Article