pork

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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.

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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)].

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