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Showing 1 to 6 of 6 for “"pork meat"”.
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Early postmortem determination of porcine meat quality using Raman spectroscopy
… in the Raman spectra using the example of pork meat in the first hours after slaughter, to identify the underlying mechanisms and to evaluate the potential of early postmortem Raman spectra to predict important meat quality traits. At first, pH and lactate concentration were chosen as …
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Epidemiology of Toxoplasma gondii in the pig industry of Yucatan, Mexico
… foodborne illness. The consumption of infected pork meat is suggested to be an important source for human infection. However, the prevalence of T. gondii in pigs vary greatly between countries, the reasons for this heterogeneity has been addressed to the differences in climate distribution, …
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Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork
Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium. Therefore a need exists to understand how varying impurity levels in salt affect meat quality. This study evaluated the effects of various salt …
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Effect of ractopamine hydrochloride (Paylean®) on fresh meat and further processing characteristics of muscles from the shoulders of finishing pigs
… no experiments have quantified its effect on the pork shoulder. Therefore, the objectives of this study were to characterize the effects of RAC on fresh meat and further processing characteristics of muscle from the shoulder of finishing pigs. Two hundred and forty shoulders originating from 120 …
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Inaktivierung von Salmonella Typhimurium und Yersinia enterocolitica auf Schwarte und Schweinelachs mittels gepulsten Lichts
Einleitung: Salmonellen und Yersinien haben als zweit- und dritthäufigste Verursacher bakterieller Gastroenteritiden in Deutschland und Europa im Jahr 2017 eine große Bedeutung als Lebensmittelinfektionserreger. Übertragen werden sie hauptsächlich durch den Verzehr roher, unzureichend gekühlter …
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Exploration of novel chops from heavy weight pork carcasses and the impact of aging presentation on fresh meat quality
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2025-10-19 without embargo terms