Works matching DE "PORK processing"
Results: 97
IDENTIFYING PRIORITY AREAS FOR VALUE CREATION IN THE ZIMBABWEAN PORK INDUSTRY.
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- Journal of Agribusiness & Rural Development, 2021, v. 61, n. 3, p. 337, doi. 10.17306/J.JARD.2021.01497
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Whole-genome characterisation of multidrug resistant monophasic variants of Salmonella Typhimurium from pig production in Thailand.
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- PeerJ, 2020, p. 1, doi. 10.7717/peerj.9700
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- Article
Chilling rate effects on pork loin tenderness in commercial processing plants.
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- Journal of Animal Science, 2012, v. 90, n. 8, p. 2842, doi. 10.2527/jas.2011-4855
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- Article
Effects of prechilling parameters on water-holding capacity of chilled pork and optimization of prechilling parameters using response surface methodology.
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- Journal of Animal Science, 2012, v. 90, n. 8, p. 2836, doi. 10.2527/jas.2011-4239
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- Article
An experimental comparison of equivalent terminal and rotational crossbreeding systems in swine: pig performance.
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- Journal of Animal Science, 1994, v. 72, n. 10, p. 2578, doi. 10.2527/1994.72102578x
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- Article
Quality of Dry-Cured Ham from Entire, Surgically and Immunocastrated Males: Case Study on Kraški Pršut.
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- Animals (2076-2615), 2020, v. 10, n. 2, p. 239, doi. 10.3390/ani10020239
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- Article
High Altitude Adaptability and Meat Quality in Tibetan Pigs: A Reference for Local Pork Processing and Genetic Improvement.
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- Animals (2076-2615), 2019, v. 9, n. 12, p. 1080, doi. 10.3390/ani9121080
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Microarray based genetic profiling of Staphylococcus aureus isolated from abattoir byproducts of pork origin.
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- PLoS ONE, 2019, v. 14, n. 9, p. 1, doi. 10.1371/journal.pone.0222036
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- Article
Synergistic effect of cinnamaldehyde on the thermal inactivation of Listeria monocytogenes in ground pork.
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- Food Science & Technology International, 2020, v. 26, n. 1, p. 28, doi. 10.1177/1082013219867190
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- Article
The impact of barbecue pickling materials on flavor changes and storage quality of pork at different processing stages.
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- International Journal of Food Engineering, 2024, v. 20, n. 7, p. 531, doi. 10.1515/ijfe-2024-0004
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- Article
Effects of Heat Treatment on Processing Characteristics of Pork.
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- Agricultural Biotechnology (2164-4993), 2023, v. 12, n. 5, p. 67, doi. 10.19759/j.cnki.2164-4993.2023.05.016
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- Article
Analysis of Key Control Points of Microbial Contamination Risk in Pork Production Processes Using a Quantitative Exposure Assessment Model.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.828279
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- Article
A review on pale, soft, and exudative (PSE)-like zones in pork: current knowledge on underlying factors and identification of knowledge gaps for further research.
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- Acta Agriculturae Scandinavica: Section A, Animal Science, 2024, v. 73, n. 3/4, p. 203, doi. 10.1080/09064702.2023.2279079
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- Article
Beef and pork processing plant labor costs.
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- Agribusiness, 2023, v. 39, n. 3, p. 691, doi. 10.1002/agr.21804
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- Article
HUNGARIAN PIG SECTOR: ACTUAL PROBLEMS AND PROSPECTS FOR THE FUTURE DEVELOPMENT.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2016, v. 64, n. 6, p. 1879, doi. 10.11118/actaun201664061879
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- Article
Pengaruh Level Tepung Jagung Terhadap Kualitas Organoleptik, Oksidasi Lemak Dan Total Bakteri Sui Wu’u Daging Babi Bagian Perut.
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- Journal of Comprehensive Science (JCS), 2024, v. 3, n. 10, p. 4726, doi. 10.59188/jcs.v3i10.2387
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Study on the Influences of Inter-Governmental Information Flow and Interdepartmental Collaborative Supervision on Pork Quality: A Case Study in China.
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- Foods, 2024, v. 13, n. 15, p. 2387, doi. 10.3390/foods13152387
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- Article
Mitigation of Salmonella in Ground Pork Products through Gland Removal in Pork Trimmings.
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- Foods, 2023, v. 12, n. 20, p. 3802, doi. 10.3390/foods12203802
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- Article
Characterization of Leuconostoc carnosum and Latilactobacillus sakei during Cooked Pork Ham Processing.
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- Foods, 2023, v. 12, n. 13, p. 2475, doi. 10.3390/foods12132475
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- Article
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa.
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- Foods, 2023, v. 12, n. 6, p. 1190, doi. 10.3390/foods12061190
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- Article
Suinocultura no Oeste Catarinense: Os impactos socioambientais e simbólicos.
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- Revista Santa Catarina em História, 2020, v. 14, n. 2, p. 1
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- Article
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes.
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- Journal of Aquatic Food Product Technology, 2021, v. 30, n. 4, p. 378, doi. 10.1080/10498850.2021.1888833
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- Article
LIFE-CYCLE CARBON FOOTPRINT ANALYSIS OF THE PARMA HAM P.D.O. (PROTECTED DESIGNATION OF ORIGIN) ON-THE-BONE.
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- Environmental Engineering & Management Journal (EEMJ), 2017, v. 16, n. 8, p. 1685, doi. 10.30638/eemj.2017.183
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- Article
Effect of high pressure processing on raw pork microstructure and water holding capacity.
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- Agronomy Research, 2019, v. 17, n. (S2), p. 1452, doi. 10.15159/AR.19.057
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- Article
基于区块链的猪肉供应链追溯研究.
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- Agricultural Outlook (1673-3908), 2023, v. 19, n. 5, p. 76
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- Article
Effects of reducing the standardized ileal digestible lysine and tryptophan to lysine ratio to slow growth of finishing pigs.
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- Translational Animal Science, 2022, v. 6, n. 2, p. 1, doi. 10.1093/tas/txac057
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- Article
Innovative strategies for managing swine welfare during the COVID-19 pandemic in Iowa.
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- Translational Animal Science, 2021, v. 5, n. 4, p. 1, doi. 10.1093/tas/txab225
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- Article
超低温双螺旋速冻对猪背最长肌加工品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 264, doi. 10.13982/j.mfst.1673-9078.2023.2.0324
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- Article
Impacts of Wet Market Modernization Levels and Hygiene Practices on the Microbiome and Microbial Safety of Wooden Cutting Boards in Hong Kong.
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- Microorganisms, 2020, v. 8, n. 12, p. 1941, doi. 10.3390/microorganisms8121941
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- Article
PREVALENCE OF CAMPYLOBACTER SPP. IN A POULTRY AND PORK PROCESSING PLANTS.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 815, doi. 10.5219/1422
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- Article
Effect of Packaging on Color and Physical Characteristics of Ground Pork in Long-term Frozen Storage.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 363, doi. 10.1111/j.1365-2621.1991.tb05281.x
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- Article
Consumer preferences for pork attributes related to traceability, information certification, and origin labeling: Based on China's Jiangsu Province.
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- Agribusiness, 2017, v. 33, n. 3, p. 424, doi. 10.1002/agr.21509
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- Article
Il segretario, il sindaco e una festa del maiale.
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- Archivio di Etnografia, 2020, n. 1/2, p. 141
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- Article
Graphene Oxide Enhanced Nanocellulose/Chitosan Biodegradable Aerogel Pad for Fresh Pork Preservation.
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- Food & Bioprocess Technology, 2024, v. 17, n. 12, p. 4768, doi. 10.1007/s11947-024-03406-z
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- Article
Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin.
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- Food & Bioprocess Technology, 2017, v. 10, n. 9, p. 1615, doi. 10.1007/s11947-017-1931-2
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- Article
Physical Characterization and Pork Packaging Application of Chitosan Films Incorporated with Combined Essential Oils of Cinnamon and Ginger.
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- Food & Bioprocess Technology, 2017, v. 10, n. 3, p. 503, doi. 10.1007/s11947-016-1833-8
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- Article
Disassembly Scheduling for the Meat Processing Industry with Product Perishability.
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- Journal of Advanced Manufacturing Systems, 2019, v. 18, n. 3, p. 447, doi. 10.1142/S0219686719500240
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- Article
高酸价肉油在传统泡酒过程中的脂质氧化及风味成分变化.
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- China Brewing, 2022, v. 41, n. 11, p. 120, doi. 10.11882/j.issn.0254-5071.2022.11.021
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- Article
Real-Time Monitoring of Thermal Phenomena during Femtosecond Ablation of Bone Tissue for Process Control.
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- Bioengineering (Basel), 2024, v. 11, n. 4, p. 309, doi. 10.3390/bioengineering11040309
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- Article
Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology.
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- Food Science & Nutrition, 2024, v. 12, n. 12, p. 10194, doi. 10.1002/fsn3.4513
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- Article
Application of hydrolyzed proteins of animal origin in processed meat.
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- Food Science & Nutrition, 2016, v. 4, n. 2, p. 290, doi. 10.1002/fsn3.289
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- Article
BUSINESS IMPROVEMENT IN SWINE MEAT PROCESSING UNITS.
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- Agricultural Management / Lucrari Stiintifice Seria I, Management Agricol, 2021, v. 23, n. 3, p. 25
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- Article
Pork Jerky Fermented with Lactobacillus bulgaricus and Angel Yeast.
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- Pakistan Journal of Zoology, 2018, v. 50, n. 5, p. 1763, doi. 10.17582/journal.pjz/2018.50.5.1763.1769
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- Article
Development and validation of a farm- and province-level swine flow simulation model using discrete events and Ontario swine farm and provincial input data.
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- Canadian Journal of Veterinary Research / Revue Canadienne de Recherche Vétérinaire, 2024, v. 88, n. 1, p. 3
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- Article
Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2383, doi. 10.1007/s11947-015-1583-z
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- Article
Combination of κ-Carrageenan and Soy Protein Isolate Effects on Functional Properties of Chopped Low-Fat Pork Batters During Heat-Induced Gelation.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1524, doi. 10.1007/s11947-015-1516-x
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- Article
Nondestructive Hygiene Monitoring on Pork Meat Surface Using Excitation-Emission Matrices with Two-Dimensional Savitzky-Golay Second-Order Differentiation.
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- Food & Bioprocess Technology, 2014, v. 7, n. 12, p. 3455, doi. 10.1007/s11947-014-1353-3
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- Article
Microbiological effects of control measures during pork production.
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- 2024
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- Abstract
Innovative Strategies for Managing Swine Welfare During Natural Disasters.
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- Journal of Animal Science, 2021, v. 99, p. 6, doi. 10.1093/jas/skab235.010
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- Article
103 Research needs for the development of the pork industry.
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- Journal of Animal Science, 2019, v. 97, p. 58, doi. 10.1093/jas/skz122.107
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- Article