Effects of Fingerroot (<i>Boesenbergia pandurata</i>) Oil on Microflora as an Antimicrobial Agent and on the Formation of Heterocyclic Amines in Fried Meatballs by Panida Soikam, Chitsiri Rachtanapun, Sarisa Suriyarak, Jochen Weiss, Monika Gibis

“…EOF was applied either by adding it to ground pork or marinating pork in it before grinding. …”
Get full text

The survival of Escherichia coli upon exposure to irradiation with non-coherent polychromatic polarized light by D.M. Djurdjevic-Milosevic, M.M. Solaja, Lj.N. Topalic-Trivunovic, M.J. Stijepic, J.R. Glusac

“…Two strains of E. coli - isolated from ground pork and commercial culture E. coli ATCC 25922, were both exposed to light for 20, 30, 40 and 60 minutes. …”
Get full text

Inhibitory Effect of Allyl Isothiocyanate on Clostridium perfringens and Its Application of Cooked Pork by Linying LI, Yilin LIN, Yaosheng WEN, Caihu LIAO, Yigang YU

“…Finally, the inhibitory effect of AITC on C. perfringens in cooked ground pork was examined. The experimental results showed that AITC could effectively inhibit the growth of C. perfringens, and the MIC of AITC was determined to be 0.1 μL/mL. …”
Get full text

Effect of food residues on norovirus survival on stainless steel surfaces. by Hajime Takahashi, Ayumi Ohuchi, Satoko Miya, Yukino Izawa, Bon Kimura

“…METHODOLOGY/PRINCIPAL FINDINGS: Using murine norovirus-1 (MNV-1) as a surrogate of human norovirus, the survivability of norovirus was investigated on lettuce, cabbage, or ground pork-attached stainless steel coupons. A 6.2 log MPN/ml of MNV-1 infectivity was completely lost at day 30 in residue-free coupons, whereas only a 1.4 log MPN/ml reduction was observed in coupons with residues. …”
Get full text

Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties by Andrei Iulian Boruzi, Violeta Nour

“…The results indicated the potential of walnut leaf powder to retard lipid oxidation and to enhance the quality of cooked ground pork meat.…”
Get full text

Ethanol Extracts from Mistletoe ( L.) Act as Natural Antioxidants and Antimicrobial Agents in Uncooked Pork Patties during Refrigerated Storage by Suk-Nam Kang

“…Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. …”
Get full text

A Resonant Coupler for Subcutaneous Implant by Sen Bing, Khengdauliu Chawang, J.-C. Chiao

“…Simulations conducted with the dielectric properties of human skin documented in the literature are compared to measurements done with hydrated ground pork as phantoms. Experiments and simulations are conducted to explain the discrepancies in frequency shifts due to the uses of pork phantoms. …”
Get full text

A Flexible Tuned Radio-Frequency Planar Resonant Loop for Noninvasive Hydration Sensing by Sen Bing, Khengdauliu Chawang, J.-C. Chiao

“…Additionally, the sensor has been used to demonstrate its ability to detect water content changes in a phantom made of ground pork. The <italic>ex vivo</italic> results indicate the sensitivity and consequential variations in practical scenarios. …”
Get full text

Prevalence and molecular characterization of Toxoplasma gondii DNA in retail fresh meats in Canada by Asma Iqbal, Nicol Janecko, Frank Pollari, Brent Dixon

“…This study reports the presence of T. gondii DNA in 4.3% (12 of 281) of packages of fresh ground beef, chicken breasts and ground pork purchased at retail in three Canadian provinces. …”
Get full text

Antioxidative hydrolysates from corn gluten meal may effectively reduce lipid oxidation and inhibit HepG2 cancer cell growth by Ruijia Hu, Jingwen Xu, Guangyan Qi, Weiqun Wang, Xiuzhi Susan Sun, Yonghui Li

“…The F3 fraction also resulted in 49.17% reduction of lipid oxidation when added to ground pork at 1000 mg/kg. Peptide composition of the F3 fraction was further identified through RP-HPLC followed by MALDI-TOF/TOF MS analysis. …”
Get full text

Production and Characterization of Antioxidative Hydrolysates and Peptides from Corn Gluten Meal Using Papain, Ficin, and Bromelain by Ruijia Hu, Gengjun Chen, Yonghui Li

“…These three fractions were incorporated into ground pork to determine their inhibition effects on lipid oxidation during a 16-day storage period. …”
Get full text

Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods by Luzia M. Hawthorne, Anel Beganović, Matthias Schwarz, Aeneas W. Noordanus, Markus Prem, Lothar Zapf, Stefan Scheibel, Gerhard Margreiter, Christian W. Huck, Katrin Bach

“…The results show no significant differences (<i>p</i> > 0.05) in ground pork and pork loin stored in biodegradable MAP (BioMAP) and conventional MAP for the evaluated sensory attributes, meat color or total bacterial count (TBC) over extended storage times. …”
Get full text

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health by Eric Berg, Hans H Stein

“…For children 6 months to 3 years of age, ground pork, smoked-cooked bacon, cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beef jerky, and medium and medium rare beef ribeye steaks can be described as “excellent.” …”
Get full text

Whole-Genome Sequencing Provides Insight Into Antimicrobial Resistance and Molecular Characteristics of Salmonella From Livestock Meat and Diarrhea Patient in Hanzhong, China by Rui Weng, Rui Weng, Yihai Gu, Wei Zhang, Xuan Hou, Hui Wang, Junqi Tao, Minghui Deng, Mengrong Zhou, Yifei Zhao

“…Totally 216 Salmonella enterica isolates were screened from frozen whole chicken carcasses (44.3%, 70/158), frozen raw ground pork (36.2%, 59/163), and diarrhea patients (4.4%, 87/1964). …”
Get full text