Microbiological Quality of Ground Pork during Storage after Application of Garlic by Simona Kunová, Ľubomír Lopašovský, Peter Haščík, Miroslava Kačániová

Subjects: “…ground pork…”
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STUDY OF GROUND PORK THAWING DYNAMICS USING MAGNETIC RESONANCE IMAGING by Vladimir M. Stefanovskiy, Evgeny V. Morozov, Vyacheslav M. Bоuznik

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Formation and Inhibition of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Ground Pork during Marinating by Yu-Wen Lai, Yu-Tsung Lee, Baskaran Stephen Inbaraj, Bing-Huei Chen

“…Principle component analysis revealed the relationship between HA and PAH formation in ground pork and juice during marinating.…”
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Oxidative and microbiological stability of raw ground pork during chilled storage as affected by Plant extracts by Małgorzata Muzolf-Panek, Anna Kaczmarek, Jolanta Tomaszewska-Gras, Renata Cegielska-Radziejewska, Małgorzata Majcher

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Mitigation of <i>Salmonella</i> in Ground Pork Products through Gland Removal in Pork Trimmings by Reagan L. Jiménez, Mindy M. Brashears, Rossy Bueno López, David A. Vargas, Marcos X. Sanchez-Plata

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Inhibition of lipid and protein oxidation in raw ground pork by fruit extract during refrigerated storage by Pranav Chauhan, Soubhagya Ranjan Pradhan, Annada Das, Pramod Kumar Nanda, Samiran Bandyopadhyay, Arun K. Das

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Innovative Surface-Enhanced Raman Spectroscopy Method as a Fast Tool to Assess the Oxidation of Lipids in Ground Pork by Magdalena Wrona, Juliette Lours, Jesús Salafranca, Catherine Joly, Cristina Nerín

“…The degradation of ground pork stored at 5 °C was monitored for 16 days. …”
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The impact of quick-freezing methods on the quality, moisture distribution and microstructure of prepared ground pork during storage duration by Zeyu Wu, Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang

“…The aim of present study was to investigate the influences of ultrasound-assisted immersion freezing (UIF), immersion freezing (IF) and air freezing (AF) on the quality, moisture distribution and microstructure properties of the prepared ground pork (PGP) during storage duration (0, 15, 30, 45, 60, 75 and 90 days). …”
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Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage by Youn-Kyung Ham, Dong-Heon Song, Hyun-Wook Kim

“…These results indicate that contamination of certain toxic heavy metals, particularly Cd and Cr, would accelerate discoloration, lipid oxidation, and carbonyl formation of ground pork during aerobic storage.…”
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Physicochemical and Biochemical Properties of Ground Pork Formulated with Addition of Prunus cerasus (cv Montmorency) Extract and Subjected to Freezing Storage by Pogorzelska-Nowicka Ewelina Dorota, Brodowska Marta, Górska-Horczyczak Elżbieta, Godziszewska Jolanta, Sakowska Anna, Wojtasik-Kalinowska Iwona, Wierzbicka Agnieszka

“…Thus, presented study determine the effect of cherry extract (equivalent of 20 mg and 40 mg GAE kg−1) on physicochemical properties of ground pork frozen for 80 days. Samples were analyzed for color, color change, color attractiveness, myoglobin oxidation, fat oxidation, fatty acids profile, cooking loss, texture profile. …”
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Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles by Pengjuan Yu, Jiayan Yan, Lingru Kong, Juan Yu, Xinxin Zhao, Xinyan Peng

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Effect of Frozen to Fresh Meat Ratio in Minced Pork on Its Quality by Igor Tomasevic, Franziska Witte, Rike Elisabeth Kühling, Lisa M. Berger, Monika Gibis, Jochen Weiss, Anja Röser, Matthias Upmann, Eike Joeres, Andreas Juadjur, Ute Bindrich, Volker Heinz, Nino Terjung

Subjects: “…ground pork…”
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Influence of <i>Nigella sativa</i> L. Oil Addition on Physicochemical and Sensory Properties of Freezer-Stored Ground Pork for Pâté by Elżbieta Górska-Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

“…(NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). …”
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Effect of Sucrose on the Formation of Advanced Glycation End-Products of Ground Pork during Freeze–Thaw Cycles and Subsequent Heat Treatment by Fuyu Chu, Yi Lin, Yiqun Huang, Lihong Niu, Keqiang Lai

“…The changes in protein degradation (TCA-soluble peptides), Schiff bases, dicarbonyl compounds (glyoxal-GO, methylglyoxal-MGO) and two typical advanced glycation end-products (AGEs) including <i>N^ε</i>-carboxymethyllysine (CML), <i>N^ε</i>-carboxyethyllysine (CEL) levels in ground pork supplemented with sucrose (4.0%) were investigated under nine freeze–thaw cycles and subsequent heating (100 °C/30 min). …”
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Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage by Esko Petäjä, Eero Puolanne

“…This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. …”
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Strategy for Accurate Detection of Escherichia Coli O157:H7 in Ground Pork Using a Lateral Flow Immunoassay by Song Cheng, Ming-hui Chen, Gang-gang Zhang, Zhi-biao Yu, Dao-feng Liu, Yong-hua Xiong, Hua Wei, Wei-hua Lai

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Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions by Nico G. Dumandan, Annie Cita T. Kagaoan, Ranelle DP. Acda, Caren R. Tumambing, Michael Angelo S. Esteban, Lorenz Phillip A. Leonardo, Lia Raphaelle A. Lim, Laura J. Pham

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Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts—Application of Arrhenius, Log-logistic and Artificial Neural Network Models by Małgorzata Muzolf-Panek, Anna Kaczmarek

“…In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. …”
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Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying by Xiang eWang, Evy eLahou, Elien eDeBoeck, Frank eDevlieghere, Annemie eGeeraerd, Mieke eUyttendaele

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Heat-induced formation of advanced glycation end-products in ground pork as affected by the addition of acetic acid or citric acid and the storage duration prior to the heat treatments by Hui Lin, Keqiang Lai, Juanjuan Zhang, Faxiang Wang, Yongle Liu, Barbara A Rasco, Yiqun Huang

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