搜索结果: 1-15 共查到“肉加工技术 Pork”相关记录19条 . 查询时间(0.014 秒)
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...
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...
Changes in the Composition of the Bacterial Flora on Tray-Packaged Pork during Chilled Storage Analyzed by PCR-DGGE and Real-Time PCR
bacterial community Pseudomonas PCR-DGGE the CT method tray-packaged pork
2012/8/13
In this study, a polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) was used to investigate the changes in the composition of the bacterial population of tray-packaged pork...
Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork
Phospholipase A2 Antioxidant enzymes Drip loss PSE pork
2012/8/13
In order to reveal the relationship between phospholipase A2 and antioxidant enzymes and drip loss in pork, the study was designed to examine the effects of phospholipase A2 and antioxidant enzymes on...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel
PMP gel MTG NMR proton mobility WHC Microstructure
2012/8/13
The effect of microbial transglutaminase (MTG) on nuclear magnetic resonance relaxation (NMR) behaviour, water holding capacity (WHC) and microstructure of pork myofibrillar protein (PMP) gel was stud...
EFFECT OF APPLE POLYPHENOL ON OXIDATIVE STABILITY OF SLICED COOKED CURED BEEF AND PORK HAMS DURING CHILLED STORAGE
apple polyphenol oxidative stability beef pork hams chilled
2012/8/13
The effects of apple polyphenol (AP) on color, lipid and protein oxidation in sliced cooked cured hams (SCCHs) made of pork and beef during chilled storage were investigated. SCCH samples with no anti...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Presence of Heavy Metals in Pork Products in Chennai (India)
Presence of Heavy Metals Pork Products Chennai
2008/11/27
The presence of heavy metals in frozen and canned commercial pork products obtained from retail outlets of Chennai city was determined, by atomic absorption spectrophotometry using dry ashing method. ...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Glucono-Delta-Lactone Pork Sausages
2008/11/26
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...
The study was conducted to optimize the water activity hurdle during the process of development of shelf stable pork sausages using hurdle technology. The humectants used were Skim Milk Powder (SMP) a...
Modelling quality variations in commercial Ontario pork production
Pork Meat quality Water-holding Texture Colour
2012/8/13
This study explores the interactions of sensory and nutritional environment with genotype occurring in current commercial pork production in Ontario, Canada, which may interact to result in poor quali...