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Ethanol Extracts from Mistletoe (Viscum album L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage
Mistletoe Extract Antioxidant Lipid Oxidation Microbial Counts Uncooked Pork Patties
2016/5/20
The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]...
Conformation and meatiness of pork belly
Research Institute of Animal Production, Prague-Uhř íněves, Czech Republic
2015/6/1
Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, propor...
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Continuous Intermittent Tumbling Time Water Status Protein Property Prepared Pork Chop
2016/5/18
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water...
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tumbling Continuous Intermittent Quality Characteristic Prepared Pork Chop
2016/5/17
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) o...
Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Modified Atmosphere Packaging Sensory Analysis Thiobarbituric Acid Reacted
2016/5/17
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...
Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
Purple-fleshed Sweet Potato Sodium Nitrite Texture Sensory Evaluation Sausage
2016/5/10
This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone a...
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style Pork Jerky Quality Changes Water Activity
2016/4/15
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky ...
The New Storage Technology: Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
FIR Ceramic Package Storage Quality Pork
2016/4/14
A total of 30 pork loin sections were utilized to evaluate the effects of FIR ceramic sheet in PE and vacuum package on preserving the quality of chilled pork stored at 4 and 0째C. Based on meat...
Enrichment of Pork with Omega-3 Fatty Acids by Tuna Oil Supplements: Effects on Performance as well as Sensory, Nutritional and Processing Properties of Pork
Tuna Oil Omega-3 Fatty Acids Performance Meat Quality Sensory Evaluation Pork
2016/4/12
The effects of tuna oil supplementation (0, 1, 2 and 3%) to pig diets on growth and carcass yield as well as meat quality were determined in 40 crossbred pigs. Animals were fattened from 30 to 90 kg o...