Works matching DE "PORK chops"

Results: 55

添加五指毛桃对肉汤品质、抗氧化活性和风味的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 7, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.07.008

By:

桂青;
黄坚雄;
涂寒奇;
李世钰;
王秀全

Publication type:

Article

The effects of attribute non-attendance, simple validation questions, and their interactions on willingness to pay estimates for meat choice experiments.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1331949

By:

Byrd, Elizabeth S.;
Widmar, Nicole J. Olynk;
Ricker-Gilbert, Jacob E.;
Yildiz, Fatih

Publication type:

Article

Effect of the genotype for malignant hyperthermia as determined by a restriction endonuclease assay on the quality characteristics of commercial pork loins1.

Published in:: Journal of Animal Science, 1993, v. 71, n. 2, p. 420, doi. 10.2527/1993.712420x
Publication type:: Article

Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications.

Published in:: Journal of Animal Science, 1992, v. 70, n. 10, p. 3066, doi. 10.2527/1992.70103066x
Publication type:: Article

ANTIMICROBIAL RESISTANCE PROFILE OF Escherichia coli ISOLATED FROM PORK IN PUBLIC MARKETS IN LAGUNA, PHILIPPINES.

Published in:

Philippine Journal of Veterinary Medicine, 2021, v. 58, n. 2, p. 201

By:

Maniwang, Jonna Rose C.;
Pangga, Gladys Maria V.

Publication type:

Article

Effect of veterinary feed directive rule changes on tetracycline-resistant and erythromycin-resistant bacteria (Salmonella, Escherichia, and Campylobacter) in retail meats in the United States.

Published in:

PLoS ONE, 2023, v. 18, n. 8, p. 1, doi. 10.1371/journal.pone.0289208

By:

Sarkar, Shamim;
Okafor, Chika

Publication type:

Article

Application of Neutral Electrolyzed Water on pork chops and its impact on meat quality.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-76931-4

By:

Torres-Rosales, Erwin;
Rivera-Garcia, Andres;
Rosario-Perez, Patricia Janet;
Ramirez-Orejel, Juan Carlos;
Paez-Esquiliano, David;
Martinez-Vidal, Sandra;
Guzman-Olea, Eduardo;
Cano-Buendia, Jose Alberto

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

Thermoforming Vacuum Packaging Influences Fresh Pork Loin Chop Characteristics.

Published in:

Foods, 2024, v. 13, n. 17, p. 2701, doi. 10.3390/foods13172701

By:

Nichols, Brooks W.;
Bernardez-Morales, Gabriela M.;
Douglas, Savannah L.;
Johnson, Gabriella F.;
Barrazueta-Cordero, Ricardo J.;
Belk, Aeriel D.;
Ball, Jase J.;
Sawyer, Jason T.

Publication type:

Article

Use of Pea Proteins in High-Moisture Meat Analogs: Physicochemical Properties of Raw Formulations and Their Texturization Using Extrusion.

Published in:

Foods, 2024, v. 13, n. 8, p. 1195, doi. 10.3390/foods13081195

By:

Plattner, Blake J.;
Hong, Shan;
Li, Yonghui;
Talavera, Martin J.;
Dogan, Hulya;
Plattner, Brian S.;
Alavi, Sajid

Publication type:

Article

Shelf-Life Evaluation of Pork Loins as Influenced by the Application of Different Antimicrobial Interventions.

Published in:

Foods, 2022, v. 11, n. 21, p. 3464, doi. 10.3390/foods11213464

By:

Vargas, David A.;
Blandon, Sabrina E.;
Sarasty, Oscar;
Osorio-Doblado, Andrea M.;
Miller, Markus F.;
Echeverry, Alejandro

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

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

The Effect of Electrospun Polycaprolactone Nonwovens Containing Chitosan and Propolis Extracts on Fresh Pork Packaged in Linear Low-Density Polyethylene Films.

Published in:

Foods, 2021, v. 10, n. 5, p. 1110, doi. 10.3390/foods10051110

By:

Vargas Romero, Emeli;
Lim, Loong-Tak;
Suárez Mahecha, Héctor;
Bohrer, Benjamin M.;
Marin-Iniesta, Fulgencio;
Martínez-Hernández, Ginés Benito;
Taboada Rodriguez, Amaury

Publication type:

Article

Pork Loin Chop Quality and Muscle Fiber Characteristics as Affected by the Direction of Cut.

Published in:

Foods, 2021, v. 10, n. 1, p. 43, doi. 10.3390/foods10010043

By:

Song, Sumin;
Ahn, Chi-Hoon;
Song, Mingeun;
Kim, Gap-Don

Publication type:

Article

Effects of Chitosan Coating with Green Tea Aqueous Extract on Lipid Oxidation and Microbial Growth in Pork Chops during Chilled Storage.

Published in:

Foods, 2020, v. 9, n. 6, p. 766, doi. 10.3390/foods9060766

By:

Montaño-Sánchez, Eduardo;
Torres-Martínez, Brisa del Mar;
Vargas-Sánchez, Rey David;
Huerta-Leidenz, Nelson;
Sánchez-Escalante, Armida;
Beriain, María J.;
Torrescano-Urrutia, Gastón R.

Publication type:

Article

Willingness to pay for credence attributes associated with agri‐food products—Evidence from Canada.

Published in:

Canadian Journal of Agricultural Economics, 2023, v. 71, n. 3, p. 303, doi. 10.1111/cjag.12336

By:

Traoré, Ousmane Z.;
Tamini, Lota D.;
Korai, Bernard

Publication type:

Article

Effect of Distillers Dried Grains with Solubles on Quality Traits and Fatty Acid Composition of Pork Belly.

Published in:

Pakistan Journal of Zoology, 2017, v. 49, n. 1, p. 71, doi. 10.17582/journal.pjz/2017.49.1.71.77

By:

Sungil Kim;
Riaz, Muhammad;
Farooq, Amjad;
Sungkwon Park

Publication type:

Article

Priorities.

Published in:

Labor: Studies in Working Class History of the Americas, 2023, v. 20, n. 4, p. 4, doi. 10.1215/15476715-10829087

By:

Peach, Hilary

Publication type:

Article

THE EFFECT OF STARTER CULTURES ON THE LENGTH AND PERIMETER LOSS IN DRY-CURED PORK LOIN.

Published in:

Knowledge: International Journal, 2023, v. 59, n. 3, p. 207

By:

Nikolova, Aleksandra Silovska

Publication type:

Article

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine.

Published in:

Scientific Reports, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1038/s41598-019-50351-5

By:

Luo, Ji;
Yan, Wenjing;
Nasiru, Mustapha Muhammad;
Zhuang, Hong;
Zhou, Guanghong;
Zhang, Jianhao

Publication type:

Article

PAXTON'S PORK CHOPS.

Published in:

2020

By:

Franke, Paxton

Publication type:

Recipe

MOJO PORK CHOPS.

Published in:

2018

By:

Winton, Shara

Publication type:

Recipe

The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O<sub>2</sub> modified atmosphere packaging conditions.

Published in:

Food Science & Technology International, 2017, v. 23, n. 2, p. 174, doi. 10.1177/1082013216671406

By:

Marcinkowska-Lesiak, Monika;
Poławska, Ewa;
Wierzbicka, Agnieszka

Publication type:

Article

S.S. GREAT BRITAIN: ITS GALLEY AND ITS FOOD.

Published in:

Petits Propos Culinaires, 2020, n. 118, p. 14, doi. 10.1558/ppc.27843

By:

Brears, Peter

Publication type:

Article

木瓜蛋白酶对调理猪排品质的影响.

Published in:

China Food Additives, 2023, v. 34, n. 7, p. 228, doi. 10.19804/j.issn1006-2513.2023.07.029

By:

张豪;
高贞

Publication type:

Article

Identification of Marbling Gene Loci in Commercial Pigs in Canadian Herds.

Published in:

Agriculture; Basel, 2018, v. 8, n. 8, p. 122, doi. 10.3390/agriculture8080122

By:

Meadus, William Jon;
Duff, Pascale;
Juarez, Manuel;
Roberts, Jordan C.;
Zantinge, Jennifer L.

Publication type:

Article

628. Integrated Surveillance for Antimicrobial-Resistance in Salmonella From Clinical and Retail Meat Sources—Pennsylvania, 2015–2017.

Published in:

Open Forum Infectious Diseases, 2019, v. 6, p. S291, doi. 10.1093/ofid/ofz360.696

By:

M'ikanatha, Nkuchia M;
Kline, Kelly E;
Boktor, Sameh W;
Yin, Xin;
Dettinger, Lisa;
Tewari, Deepanker;
Tate, Heather

Publication type:

Article

Effect of the Olive Leaf Extracts In Vitro and in Active Packaging of Sliced Iberian Pork Loin.

Published in:

Packaging Technology & Science, 2016, v. 29, n. 12, p. 649, doi. 10.1002/pts.2267

By:

Delgado‐Adámez, J.;
Bote, E.;
Parra‐Testal, V.;
Martín, M. J.;
Ramírez, R.

Publication type:

Article

Effects of Wet Aging and Temperature on Warner-Bratzler Shear Force, Sensory Characteristics, and Microbial Shelf- Life of Pork Loin Chops.

Published in:

Texas Journal of Agriculture & Natural Resources, 2014, v. 27, p. 24

By:

Frenzel, Leslie L.;
Harp, Randy M.;
Lambert, Barry D.;
Sawyer, Jason T.;
Frenzel, Mark A.

Publication type:

Article

Evaluation of the pig carcass quality grading factors of the longissimus dorsi cross section.

Published in:

Journal of the Chinese Society of Animal Science, 2021, v. 50, p. 99

By:

Lin, C. Y.;
Lin, R. S.

Publication type:

Article

The Right's War on Cultivated-Meat.

Published in:

CounterPunch, 2024, p. 1

By:

Hochschartner, Jon

Publication type:

Article

Empowering informed choices: How computer vision can assist consumers in making decisions about meat quality.

Published in:

Journal of Animal Science, 2024, v. 102, p. 227, doi. 10.1093/jas/skae234.264

By:

Menezes, Guilherme;
Junior, Dante;
Ferreira, Rafael;
Oliveira, Dario;
Araujo, Julcimara;
Duarte, Marcio S.;
Dórea, Joao R. R.

Publication type:

Article

Proteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness.

Published in:

Journal of Animal Science, 2024, v. 102, p. 1, doi. 10.1093/jas/skae355

By:

Johnson, Logan G;
Zhai, Chaoyu;
Prusa, Kenneth J;
Nair, Mahesh N;
Prenni, Jessica E;
Chaparro, Jacqueline M;
Huff-Lonergan, Elisabeth;
Lonergan, Steven M

Publication type:

Article

Awardee Talk: Current Status and Future Opportunities for Fresh Pork Quality.

Published in:

Journal of Animal Science, 2023, v. 101, p. 178, doi. 10.1093/jas/skad281.216

By:

Dilger, Anna

Publication type:

Article

Effect of Green Grass supplementation of swine diet on pork quality characteristics.

Published in:

Journal of Animal Science, 2020, v. 98, p. 169, doi. 10.1093/jas/skaa054.301

By:

Furbeck, Rebecca;
Knapp, Josh P.;
Trenhaile-Grannemann, Melanie D.;
Burkey, Thomas;
Fernando, Samodha;
Sullivan, Gary;
Miller, Phillip

Publication type:

Article

147 Tenderness and Retail Display Evaluation of Non-Enhanced, Enhanced and High-Quality Pork Chops.

Published in:

2020

By:

Cassens, Andrew M;
Mafi, Gretchen G;
VanOverbeke, Deb L;
Ramanathan, Ranjith

Publication type:

Abstract

TECHNICAL NOTE: A method for detection of differences in cook loss and tenderness of aged pork chops cooked to differing degrees of doneness using sous-vide.

Published in:

Journal of Animal Science, 2019, v. 97, n. 8, p. 3348, doi. 10.1093/jas/skz198

By:

Bryan, Erin E;
Smith, Brooke N;
Dilger, Ryan N;
Dilger, Anna C;
Boler, Dustin D

Publication type:

Article

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

Published in:

Journal of Animal Science, 2019, v. 97, p. 55, doi. 10.1093/jas/skz122.101

By:

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

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

The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness.

Published in:

Journal of Animal Science, 2018, v. 96, n. 9, p. 3768, doi. 10.1093/jas/sky258

By:

Richardson, Elaine Lee;
Fields, Brandon;
Dilger, Anna C;
Boler, Dustin Dee

Publication type:

Article

Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques.

Published in:

Journal of Animal Science, 2018, v. 96, n. 8, p. 3161, doi. 10.1093/jas/sky183

By:

Harsh, Bailey N;
Boler, Dustin D;
Shackelford, Steven D;
Dilger, Anna C

Publication type:

Article

Rapid Communication: Effect of machine, anatomical location, and replication on instrumental color of boneless pork loins.

Published in:

Journal of Animal Science, 2018, v. 96, n. 7, p. 2747, doi. 10.1093/jas/sky223

By:

Barkley, Kayla E;
Fields, Brandon;
Dilger, Anna C;
Boler, Dustin D

Publication type:

Article

192 Transcriptome Analysis for Pork Color – the Ham Halo Effect in Biceps Femoris.

Published in:

Journal of Animal Science, 2018, v. 96, p. 102, doi. 10.1093/jas/sky073.189

By:

Nonneman, D J;
Keel, B N;
King, D A

Publication type:

Article

191 The Effects of the Lipex Finishing Diet Regimen on Pork Quality and Color Stability.

Published in:

Journal of Animal Science, 2018, v. 96, p. 101, doi. 10.1093/jas/sky073.188

By:

Davis, S R;
Houser, T A;
O'Quinn, T G;
Drey, L N;
Paulk, C B;
Nuttelman, D E;
Coulter, J M;
Gonzalez, J M

Publication type:

Article

186 Comparisons of Correlations Among Early and Aged Pork Quality Traits for Loin Chops Aged As Intact Loins or in Case-Ready Packages.

Published in:

Journal of Animal Science, 2018, v. 96, p. 98, doi. 10.1093/jas/sky073.183

By:

Klehm, B J;
Overholt, M F;
Mohrhauser, D A;
King, D A;
Dilger, A C;
Shackelford, S D;
Boler, D D

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

Pork loin quality is not indicative of fresh belly or fresh and cured ham quality.

Published in:

Journal of Animal Science, 2016, v. 94, n. 12, p. 5155, doi. 10.2527/jas.2016-0886

By:

Arkfeld, E. K.;
Wilson, K. B.;
Overholt, M. F.;
Harsh, B. N.;
Lowell, J. E.;
Hogan, E. K.;
Klehm, B. J.;
Bohrer, B. M.;
Mohrhauser, D. A.;
King, D. A.;
Wheeler, T. L.;
Dilger, A. C.;
Shackelford, S. D.;
Boler, D. D.

Publication type:

Article

Predicting pork loin chop yield using carcass and loin characteristics.

Published in:

Journal of Animal Science, 2016, v. 94, n. 11, p. 4903, doi. 10.2527/jas.2016-0610

By:

Wilson, K. B.;
Overholt, M. F.;
Hogan, E. K.;
Shull, C. M.;
Ellis, M.;
Grohmann, N. S.;
Dilger, A. C.;
Boler, D. D.;
Schwab, C.

Publication type:

Article

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows.

Published in:

Journal of Animal Science, 2015, v. 93, n. 2, p. 794, doi. 10.2527/jas.2014-8499

By:

Jones-Hamlow, K. A.;
Tavárez, M. A.;
Boler, D. D.;
Schroeder, A. L.;
Prusa, K. J.;
Dilger, A. C.

Publication type:

Article