Potential for pork production in the Czech Republic by Michal MALÝ, Zdeňka KROUPOVÁ, Dana ŽÍDKOVÁ, Jarmila PETEROVÁ, Lenka ŠOBROVÁ, Lukáš ČECHURA, Ludmila PÁNKOVÁ, Jiří MACH, Zuzana KŘÍSTKOVÁ, Tomáš MAIER, Jan HUČKO

“…The isoproduction functions were used for the final analysis of the potential for pork production. The analysis was based on panel data from 32 farms focused on pig fattening, collected by our own survey. …”
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MANAGEMENT OF PORK PRODUCTION IN COMMERCIAL EXPLOITATIONS by MARIANA BRAN, IULIANA DOBRE, R. VOICU

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Traceability of pork - advantages, benefits, monitoring by Elena Petrescu Irina

Subjects: “…pork, food safety, traceability, quality…”
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Romanian Quality Pork Carcasses in 2009 by Ioana Mihaela Balan, Cornelia Petroman, Ioan Petroman, Diana Marin, Ramona Ciolac, Loredana Heber, Dora Manuela Orboi

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FUNCTIONING OF THE SUPPLY CHAIN OF PORK IN POLAND by Elżbieta Jadwiga Szymańska

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Competitive Positioning of Mexican Pork in Japan by Jaciel Ramsés Méndez-León, Dena María Jesús Camarena-Gómez, Lizbeth Salgado-Beltrán

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Managerial aspects of obtaining pork in Romania by Mariana Bran

Subjects: “…pork, management, strategy, farm…”
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Residues of synthetic hormones in pork, Madagascar by Vincent Porphyre, Michel V. Rakotoharinome, Tantely Randriamparany, Damien Pognon, Stéphanie Prevost, Bruno Le Bizec

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Political Entrepreneurs and Pork-Barrel Spending by J. Zachary Klingensmith

Subjects: “…pork-barrel spending…”
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Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties by Diego E. Carballo, Irma Caro, Cristina Gallego, Ana Rebeca González, Francisco Javier Giráldez, Sonia Andrés, Javier Mateo

“…In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. …”
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Non-Destructive Spectroscopic Techniques and Multivariate Analysis for Assessment of Fat Quality in Pork and Pork Products: A Review by Christopher T. Kucha, Li Liu, Michael O. Ngadi

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés by Piotr Skałecki, Agnieszka Kaliniak-Dziura, Piotr Domaradzki, Mariusz Florek, Ewa Poleszak, Małgorzata Dmoch

“…The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (<i>n</i> = 4) consisted of pork pâtés, I experimental group (<i>n</i> = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (<i>n</i> = 6). …”
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Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase by Chang Hoon Lee, Koo Bok Chin

“…The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH). …”
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Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor by Haoxin Li, Renrun Tang, Wan Aida Wan Mustapha, Jia Liu, K. M. Faridul Hasan, Xin Li, Mingzheng Huang

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High occurrence of hepatitis E virus in raw pork liver and pork liver pâté produced in the Canadian province of Quebec by Eva Chatonnat, Mariya Julien, Eric Jubinville, Valérie Goulet-Beaulieu, Nicole Pavio, Julie Jean

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The glass transition of osmotically dehydrated pork meat by Ostojić Sanja, Micić Darko, Pavlović Mirjana, Zlatanović Snežana, Kovačević Olgica, Simonović Branislav R., Lević Ljubinko

Subjects: “…pork meat…”
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Storage Stability and Flavor Change of Marinated Pork by Yin Zhang, Hui Li, Yingjie Zhang, Linguo Wang, Pengcheng Zhang, Jianlin Jia, Haichuan Peng, Qin Qian, Jiaming Zhang, Zhongli Pan, Dayu Liu, Liming Zhao

Subjects: “…marinated pork…”
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Quality Analysis of Infrared and Microwave Roast Pork by Lin WANG, Anlin LI, Shuangli XIONG, Dequan XIONG, Dan TANG

Subjects: “…pork tenderloin…”
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The conformability of two equations for bacterial growth in pork by M. Miyahara, T. Matsumoto, H. Sakurai, P. Pipek

“…Pork is now distributed as cut meat, which increases the chance of contamination with bacteria. …”
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ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS by K. Garmatyk, R. Susol, M. Broshkov, O. Danchuk, Ih. Panikar, L. Susol

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