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Spiced-marinating injection brine effect on the entire pork quality
Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate....
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Rapid Discrimination of Pork Contaminated with Different Pathogens by Using SERS
Escherichia coli , Salmonella , and Listeria monocytogenes are three of the most common foodborne pathogens found in pork. SERS technology enables the...
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Graphene Oxide Enhanced Nanocellulose/Chitosan Biodegradable Aerogel Pad for Fresh Pork Preservation
This study aimed to prepare a degradable bacteriostatic aerogel pad using nanocellulose (CNC) as a matrix material, chitosan (CTS) as cross-linking...
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Ambivalence towards pork belly: exploring its significance and contradictions from the perspectives of the food industry and nutritional science
Pork is the most consumed meat in South Korea, and pork belly is the preferred cut. However, pork production cannot meet the demand, leading to a...
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Pork liver as a source of protein with excellent foaming properties
Pork liver is a protein-rich offal, generated in large quantities in the meat industry and considered non-allergenic, although not highly appreciated...
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Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork
Although grilled meat products are popular worldwide, high-temperature processes, such as grilling and frying, are highly likely to produce...
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Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage
This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and...
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Impact of the reduction or replacement of NaCl during production and ripening of raw cured pork and turkey sausages
There are health concerns with regard to the consumption of sodium. Excessive consumption of sodium is suspected to cause high blood pressure, among...
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Metabolomics and Proteomics Approach Using LC-Orbitrap HRMS for the Detection of Pork in Tuna Meat for Halal Authentication
Adulteration of high-quality meat with non-halal meats causes a serious problem for some religions such as Muslim and Jewish. Tuna meat (TM) can be...
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Pork Freezing and Quality Improvement: The Effect of Immersion Freezing Assisted By Magnetic Field
To better investigate the effect of magnetic field assisted immersion freezing on WHC (water holding quality) of pork and compare it with the effect...
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Effect of Chinese chives and perilla seed incorporation on physicochemical, functional properties and sensory attributes of pork sausage
Meat and meat products, apart from being highly nutritious, comes with several health risk factors as they are also high in saturated fatty acids...
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Rapid and visual detection of viable Staphylococcus aureus in pork and pork products by PMA and saltatory rolling circle amplification
The aim of this study was to establish a rapid and visual nucleic acid isothermal amplification method for the detection of viable Staphylococcus...
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Prediction of protein denaturation and weight loss in pork loin (muscle Longissimus dorsi) using computational fluid dynamics
The article proposes using Computational Fluid Dynamics to predict protein denaturation and weight loss in pork loin samples during baking. The...
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1H NMR spectroscopy combined with multivariate data analysis for authentication of “Swabian–Hall Quality Pork” with protected geographical indication
1 H NMR spectroscopy was applied to analyse samples of “Swabian–Hall Quality Pork” with protected geographical indication (PGI). To obtain maximum...
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Cooked pork-derived exosome nanovesicles mediate metabolic disorder—microRNA could be the culprit
In this study, exosomes from cooked meat were extracted by ultra-high-speed centrifugation. Approximately 80% of exosome vesicles were within...
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Double lateral flow immunosensing of undeclared pork and chicken components of meat products
Adulteration of meat products is a serious problem in the modern society. Consumption of falsified meat products can be hazardous to health and/or...
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Single-nucleus and bulk RNA sequencing reveal cellular and transcriptional mechanisms underlying lipid dynamics in high marbled pork
Pork is the most consumed meat in the world, and its quality is associated with human health. Intramuscular fat (IMF) deposition (also called...
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Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid
Globally, the Peruvian squid ( Dosidicus gigas ) has the highest productivity among squid species. However, due to its high-water content and...
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Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization
This research was aimed to investigate the effects of acetic acid and citric acid (0.5, 1 g/100 g pork) on quality properties of raw pork during...
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Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies
Controlled freezing point storage assisted by the electrostatic field has been proven to maintain the quality of fresh meat effectively. In this...
