pork

pork products PubMed: The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork. Info: European Homemade Sausage PubMed: Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Info: Chef Stefano Viglietti PubMed: Satureja horvatii essential oil: in vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Info: Willow Creek Farm Slow Pig PubMed: Effect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions. Info: Cress Spring Bakery PubMed: An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception. PubMed: Effect of gender (gilt, surgically- and immuno-castrated male) and ractopamine hydrochloride supplementation on growth performance, carcass and pork quality characteristics of finishing pigs under commercial conditions. PubMed: Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. PubMed: Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: a multi-disciplinary approach. PubMed: Relationship between gilt behavior and meat quality using principal component analysis. PubMed: Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. PubMed: Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. PubMed: The increased intramuscular fat promoted by dietary lysine restriction in lean but not in fatty pig genotypes improves pork sensory attributes. PubMed: Investigation of testosterone, androstenone, and estradiol metabolism in HepG2 cells and primary culture pig hepatocytes and their effects on 17βHSD7 gene expression. PubMed: Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture. PubMed: Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. PubMed: Effect of liquid smoke as an ingredient in frankfurters on Listeria monocytogenes and quality attributes. PubMed: Reducing SO₂ in fresh pork burgers by adding chitosan. PubMed: Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values. PubMed: Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. PubMed: Sensory characteristics of meat cooked for prolonged times at low temperature. PubMed: The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. PubMed: Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages. PubMed: Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs. PubMed: Proteolytic activity of lactic acid bacteria strains and fungal biota for potential use as starter cultures in dry-cured ham. PubMed: Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork. PubMed: Sensory acceptability of raw and extruded bovine rumen protein in processed meat products. PubMed: Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. PubMed: Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. PubMed: Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs. PubMed: Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle. PubMed: Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat. PubMed: Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics. PubMed: Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature. PubMed: Effects of boning method and postmortem aging on meat quality characteristics of pork loin. PubMed: Effects of feeding diets containing increasing content of corn distillers dried grains with solubles to grower-finisher pigs on growth performance, carcass composition, and pork fat quality. PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis. PubMed: Chia (Salvia hispanica L.) seed as an n-3 fatty acid source for finishing pigs: effects on fatty acid composition and fat stability of the meat and internal fat, growth performance, and meat sensory characteristics. PubMed: Effect of several sugars on consumer perception of cured sheepmeat. PubMed: Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor. PubMed: Early deposition of n-3 fatty acids from tuna oil in lean and adipose tissue of fattening pigs is mainly permanent. PubMed: Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean). PubMed: Antioxidant properties of dried plum ingredients in raw and precooked pork sausage. PubMed: The influence of diets supplemented with conjugated linoleic acid, selenium, and vitamin E, with or without animal protein, on the quality of pork from female pigs. PubMed: Intramuscular fat content has little influence on the eating quality of fresh pork loin chops. PubMed: Effect of a gelatin coating on the shelf life of fresh meat. PubMed: Effects of pre-rigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on post-mortem glycolysis, pH, and pork quality attributes. PubMed: Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops. PubMed: Descriptive flavor analysis of bacon and pork loin from lean-genotype gilts fed conjugated linoleic acid and supplemental fat. PubMed: Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat. PubMed: Flavor improvement in pork from barrows and gilts via inhibition of intestinal skatole formation with resistant potato starch. PubMed: The United States pork niche market phenomenon. PubMed: Model studies on the efficacy of protein homogenates from raw pork muscle and dry-cured ham in binding selected flavor compounds. PubMed: Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine. PubMed: Molecular cloning and regulation of porcine SULT2A1: relationship between SULT2A1 expression and sulfoconjugation of androstenone. PubMed: Pump rate and cooked temperature effects on pork loin instrumental, sensory descriptive and consumer-rated characteristics. PubMed: Contribution of a selected fungal population to the volatile compounds on dry-cured ham. PubMed: The effects of ractopamine hydrochloride on lean carcass yields and pork quality characteristics. PubMed: Benchmarking value in the pork supply chain: Characterization of US pork in the retail marketplace. PubMed: Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties. PubMed: Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. PubMed: Benchmarking value in the pork supply chain: Processing characteristics and consumer evaluations of pork bellies of different thicknesses when manufactured into bacon. PubMed: Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions. PubMed: Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin. PubMed: Effect of vitamin E, low dose irradiation, and display time on the quality of pork. PubMed: Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions. PubMed: Improving pork quality by feeding supranutritional concentrations of vitamin D3. PubMed: Quality characteristics of Chinese sausages made from PSE pork. PubMed: Eating patterns and obesity in children. The Bogalusa Heart Study. PubMed: Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. PubMed: Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. PubMed: Diverse birth and rearing environment effects on pig growth and meat quality. PubMed: The effect of pig genetics on palatability, color and physical characteristics of fresh pork loin chops. PubMed: Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins. PubMed: Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops. PubMed: Correlations among selected pork quality traits. PubMed: Quality properties of pork sausage prepared with water-soluble chitosan oligomer. PubMed: Vitamin-mineral supplementation and accelerated chilling effects on quality of pork from pigs that are monomutant or noncarriers of the halothane gene. PubMed: Conjugated linoleic acid improves feed efficiency, decreases subcutaneous fat, and improves certain aspects of meat quality in stress-genotype pigs. PubMed: Factors influencing consumer demand for U.S. pork exported to the Republic of Korea (South Korea). PubMed: Effect of urea on volatile generation from Maillard reaction of cysteine and ribose. PubMed: Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. PubMed: Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics. PubMed: Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle. PubMed: Can pale, soft, exudative pork be prevented by postmortem sodium bicarbonate injection? PubMed: Recycled cafeteria food waste as a feed for swine: nutrient content digestibility, growth, and meat quality. PubMed: Shelf life extension, safety, and quality of fresh pork loin treated with high hydrostatic pressure. PubMed: Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. PubMed: Effect of a single injection of a long-acting gonadotropin-releasing hormone agonist on prepubertal male and female pigs on reproductive organs, growth performance and sensory qualities of pork roasts. PubMed: Effects of ground flaxseed in swine diets on pig performance and on physical and sensory characteristics and omega-3 fatty acid content of pork: II. Duration of 15% dietary flaxseed. PubMed: Administration of porcine somatotropin by sustained-release implant: growth, carcass, and sensory responses in crossbred white and genetically lean and obese boars and gilts. PubMed: The influence of controlled atmosphere and vacuum packaging upon chilled pork keeping quality. PubMed: Low-fat meat products-technological problems with processing. PubMed: Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork. PubMed: Sensory, physical, and chemical properties of pork loin chops from somatotropin-treated pigs of three stress classifications. PubMed: Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations. PubMed: Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet. PubMed: Volatiles from interactions of Maillard reactions and lipids. PubMed: Effect of porcine somatotropin, stress susceptibility, and final end point of cooking on the sensory, physical, and chemical properties of pork loin chops. PubMed: Taste-active components in some foods: a review of Japanese research. PubMed: Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel. PubMed: Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine. PubMed: Effects of feeds on flavor of red meat: a review. PubMed: Determination of the alteration in fatty acid profiles, sensory characteristics and carcass traits of swine fed elevated levels of monounsaturated fats in the diet. PubMed: The effects of differences in inherent muscle quality and frozen storage on the flavor and texture profiles of pork loin roasts. PubMed: Comparisons of patties using mixtures of ground meat from beef, pork and chevaline. PubMed: Evaluation of growth, carcass traits and reproductive organs of young boars in response to zeranol implantation. PubMed: Antioxidative activity of α-tocopherol in cooked and uncooked ground pork. PubMed: Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation. PubMed: Nitrosamines in bacon: a case study of balancing risks. PubMed: Consumer acceptability of ground venison. PubMed: Taste preferences and their relation to obesity in dogs and cats. PubMed: Quality factors in beef, pork, and lamb cooked by microwaves. PubMed: [Gas chromatographic methods for flavor testing in cooked pork (M. semimembranosus)].