搜索结果: 1-15 共查到“pork”相关记录43条 . 查询时间(0.125 秒)
TBARS and microbial growth predicative models of pork sausage stored at different temperatures
lipid oxidation microbiological quality Arrhenius equation square root model TBARS
2015/7/28
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different tempera...
Consumer Perception of Cured Pork Meats: the Added Value of the Organic Attribute
choice experiment conditional logit consumer perception organic pork meat
2015/3/4
Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of
course their taste. The pig sector in Italy is substantially stable, and has recently...
REVEALED COMPARATIVE ADVANTAGE AND HALF-A-CENTURY COMPETITIVENESS OF CANADIAN AGRICULTURE: A CASE STUDY OF WHEAT, BEEF AND PORK SECTORS
Competitiveness Measurement Normalized Revealed Comparative Advantage Wheat beef and pork sectors Drivers of Competitiveness
2014/4/11
While the competitiveness of the Canadian agri-food sector attracted significant research attention since the mid 1980s, no study has measured competitiveness using longitudinal data and determined em...
Influence of various pork fat types on the ripening and characteristics of dry fermented sausage
pork adipose tissue methyl esters of fatty acids sensory characteristics lactic acid lactic acid bacteria
2014/2/24
The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly r...
Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
TETHERING THE FISCAL SOW: MONETARY POLICY THAT KEEPS PORK IN THE STY
interdependent relationship the central bank the interest rates monetary policy
2011/8/21
The article focuses on the interdependent relationship of the government and the central bank in terms of fiscal and monetary policy in Australia. It mentions the reliance of the interest rates on pol...
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
Rapid detection of viable Listeria monocytogenes in chilled pork by real-time reverse-transcriptase PCR
Listeria monocytogenes Real-time reverse-transcriptase PCR Detection RNA Chilled pork
2012/8/14
The objective of this study was to develop an RNA-dependent real-time reverse-transcriptase PCR (realtime RT-PCR) method for the detection of Listeria monocytogenes in chilled pork without the need fo...
Factors influencing the economics of the pork meat production
pork meat production function factor杙roduct factor杅actor economics of production labour productivity economic effects
2014/2/27
The research of the influence of the relevant factors and their interrelations on the economics of the pork meat production on a farm has been carried out with the help of the method of production fun...
Potential for pork production in the Czech Republic
production function maps of isoproduction functions allocation of production factors exchange rate rational stage
2014/2/27
The main aim of the paper was a partial analysis of the production potential for pig fattening in the Czech Republic. This aim was achieved by econometric modelling of the production function, which w...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
Survival of Mycobacterium avium subsp. hominissuis in homemade smoked pork sausages
IS1245 pork meat food safety zoonosis heat treatmentAntibiotic resistance of Enterococcus Species Isolated from Raw Foods of Animal Origin in South West Part of Slovakia
2014/2/25
We assessed the survival of Mycobacterium avium subsp. hominissuis (MAH) in artificially contaminated homemade smoked sausages prepared from pork meat according to traditional recipes, the effect of s...
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Raman spectroscopy Textural properties Heat-induced gelation Principal component analysis (PCA)
2012/8/14
Structural changes, textural properties and their relationships in pork myofibrillar proteins (PMP) were studied by Raman spectroscopy, texture profile analysis (TPA) and principal component analysis ...
Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...