搜索结果: 1-15 共查到“食品科学技术 pork”相关记录35条 . 查询时间(0.122 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...
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...
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...
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...
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...