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Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties
Heterocyclic aromatic amines (HAAs) are carcinogenic and mutagenic substances produced when meat products are cooked at high temperatures. This study...
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Effects of sodium bicarbonate and sodium phosphates on the formation of advanced glycation end-products in minced pork during cold storage
This study was to understand the formation of protein-bound N ε -carboxymethyllysine (CML) and N ε -carboxyethyllysine (CEL) in raw minced pork during...
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Development of triplex assay for simultaneous detection of Escherichia coli, methicillin resistant and sensitive Staphylococcus aureus in raw pork samples of retail markets
Escherichia coli and Staphylococcus aureus are the most important food borne pathogen transmitting from animal meat and meat products. Therefore, it...
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Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C18 cartridge and immunoaffinity microextraction in a packed syringe
The aim of this study was to establish an analytical method for the simultaneous detection of chloramphenicol, stilbenes, and resorcylic acid...
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Rapid and sensitive detection of African swine fever virus in pork using recombinase aided amplification combined with QDMs-based test strip
African swine fever virus (ASFV) is the pathogen of African swine fever, a highly contagious and fatal disease of wild boar and domestic pigs. The...
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Effect of gelatin nano-coating containing Gardenia pigment on the preservation of pork slices
The nano-coating composed of gelatin and Gardenia pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle...
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A Novel Bioactive Antimicrobial Film Based on Polyvinyl Alcohol-Protocatechuic Acid: Mechanism and Characterization of Biofilm Inhibition and its Application in Pork Preservation
Biofilms in food processing environments pose a potential risk of contamination by pathogenic and spoilage microorganisms, and Yersinia enterocolitica ...
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Antibacterial activity of antimicrobial peptide gcDefb1 against foodborne pathogenic bacteria and its application in pork storage
Pork and its products are preferably contaminated by bacteria; thus, it is essential to develop low-cost, high-efficiency and biologically safe...
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Antioxidant potential of coffee husks in fresh pork sausage
Coffee husks, a by-product of dry coffee processing, present a disposal problem in coffee-producing countries. Valorization of this residue is...
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Characterization of chitosan edible coatings made with natural extracts of Solanum lycopersicum and Moringa oleifera for preserving fresh pork tenderloin
The purpose of this study was to develop edible films based on chitosan that also incorporate natural extracts of tomato (T) and moringa (M). The...
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Rapid detection of pork oil adulteration in snakehead fish oil using FTIR-ATR spectroscopy and chemometrics for halal authentication
The current study aimed to develop an authentication technique using FTIR (Fourier transform infrared) spectroscopy and chemometrics to detect pork...
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Antimicrobial property of recombinant Lactolisterin BU in vitro and its initial application in pork refrigerated storage
Lactolisterin BU is a novel bacteriocin identified from Lactococcus lactis in 2017. It exhibits antimicrobial activity against food spoilage and...
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A Simple, Affordable, and Rapid Visual CRISPR-Based Field Test for Sex Determination of Earlier Porcine Embryos and Pork Products
Sex selection technologies have immensely impacted swine production globally. Conventional earlier embryo sex identification methods require...
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Mass spectrometry imaging of diacyl-, alkylacyl-, and plasmalogen-phosphatidylethanolamines in pork chop tissues
AbstractPhosphatidylethanolamine (PE) is a major phospholipid in pork and a determinant of its quality. PE is classified into diacyl, alkylacyl, and...
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Deep freezing to maintain the freshness of pork loin during long-term storage
As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term...
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Improving Intramuscular Fat Assessment in Pork by Synergy Between Spectral and Spatial Features in Hyperspectral Image
Meat is a complex matrix of structural features exhibiting physical and chemical variations. The duality of the spatial and spectral information in...
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Transcriptome–metabolome analysis of fatty acid of Bamei pork and Gansu Black pork in China
To study the difference in transcriptome level of fatty acid metabolism pathway in Bamei pork and the difference of pork quality caused by the...
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Facile preparation of pH-responsive antimicrobial complex and cellulose nanofiber/PVA aerogels as controlled-release packaging for fresh pork
Intelligent controlled release technologies that rely on environmental changes to control the release rate of antimicrobial agents have attracted...
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An Improved Classification of Pork Adulteration in Beef Based on Electronic Nose Using Modified Deep Extreme Learning with Principal Component Analysis as Feature Learning
Rapid meat consumption for human diets is causing a considerable production demand to fulfill. Due to many factors, such as economic problems, the...
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Potency of butylated hydroxytoluene and optimized black pepper extract as additives on quality characteristics of stored (4 °C) pork on various days
The potency of butylated hydroxytoluene and black pepper extract (BPE) as additives was explored. BPE was produced through upscale of desirability...
