Pork Preference for Consumers in China, Japan and South Korea by S.-H. Oh, M. T. See

Subjects: “…Pork…”
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Effect of freezing rate and comminution on dielectric properties of pork by James G. LYNG, Lu ZHANG, Francesco MARRA, Nigel P. BRUNTON

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Surveillance of veterinary drug residues in pork meat in Madagascar by Michel V. Rakotoharinome, Damien Pognon, Tantely Randriamparany, Jimmy Chane Ming, Jean-Patrick Idoumbin, Eric Cardinale, Vincent Porphyre

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Nanobiosensor for the detection and quantification of pork adulteration in meatball formulation by Ali, Md. Eaqub, Hashim, Uda, Mustafa, Shuhaimi, Adam, Tijjani, Humayun, Qazi

“…The sensor was found to be sensitive enough to detect 1% pork in raw and cooked meatballs, prepared from the previously mixed pork and beef in specific ratios (% w/w). …”

Image processing on intel edison microcontroller for pork detection by Khdhair, Zaid Hadi

“…Recently, the researchers have demonstrated that it is essential to develop inexpensive, and reliable methods to support halal food detection systems. Hence, detecting pork meat cheating in beef and chicken meatballs visually has been researched by using gold nanoparticles (GNPs) which changes the color of pork DNA samples into a clearly remarkable color. …”
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Shotgun proteomics approach for the establishment of peptide markers for pork by Mohd Yusoff, Mohd Hafis Yuswan

“…Therefore, further comprehensive study is warranted for processed pork, as the established peptide markers from this study were successfully developed for raw pork not processed pork. …”
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Detecting beef and pork adulteration using principal component analysis by Siti, Nur Avivah, Ku Muhammad Naim, Ku Khalif, Noryanti, Muhammad

“…Principal Component Analysis (PCA) is proposed for the automatic detection of beef and pork adulteration images in this paper. The method is used for the feature extraction phase. …”
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Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin by Cheorun Jo, Dongheon Lee, Doo Yeon Jung, Hyun Jung Lee, Ji Won Kim, Jong Hyun Jung, Ki-Chang Nam, Sung-Sil Moon

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Characteristics of Pork Muscles Cooked to Varying End-Point Temperatures by Reagan N. Cauble, Jase J. Ball, Virginia E. Zorn, Tristan M. Reyes, Madison P. Wagoner, Madison M. Coursen, Barry D. Lambert, Jason K. Apple, Jason T. Sawyer

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Apoptosis and autophagy of muscle cell during pork postmortem aging by Chunmei Li, Xialian Yin, Panpan Xue, Feng Wang, Ruilong Song, Qi Song, Jiamin Su, Haifeng Zhang

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Global assessment of land and water resource demand for pork supply by Camilla Govoni, Davide Danilo Chiarelli, Alice Luciano, Luciano Pinotti, Maria Cristina Rulli

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Investigation of the Sarcoplasmic Proteome Contribution to the Development of Pork Loin Tenderness by D. Andy King, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Elizabeth A Zuber, Logan G Johnson, Matthew D. Schulte, Steven M. Lonergan

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APPLICATION OF PROTEOMIC TOOLS: THE AUTOLYTIC CHANGES OF PORK MUSCULAR TISSUE by Irina M. Chernukha, Anastasiya G. Akhremko

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Occurrence and Risk Assessment of Fluoroquinolone Residues in Chicken and Pork in China by Zhixin Fei, Shufeng Song, Xin Yang, Dingguo Jiang, Jie Gao, Dajin Yang

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Influence of the origin on selected determinants of the quality of pork meat products by Bożena GARBOWSKA, Monika RADZYMIŃSKA, Dominika JAKUBOWSKA

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Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly by Ying ZHANG, Yuqing ZHANG, Mingduo YANG, Zhigui HE, Yingying CUI, Jinghan WANG, Xin LI

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Effect of Artemisia argyi on the Quality and Antioxidant Properties of Pork Balls by Shuchang LI, Shiyang HUANG, Zehao FANG, Lihong WU, Junxian SHI, Yanling CHEN, Tianli YAO, Jiaoli LONG, Yuanyuan CAO, Aimin JIANG

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Non-CO2 emissions embodied in trade of Danish pork by Dario Caro, Mette Hjorth Mikkelsen, Marianne Thomsen

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Archaeological Theory, Christmas Pork and Red Herrings: Reply to Comments by Bjørnar Olsen

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Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers by Danila Foggiaro, Rubén Domínguez, Mirian Pateiro, Aurora Cittadini, Paulo E. S. Munekata, Paulo C. B. Campagnol, Maria João Fraqueza, Pasquale De Palo, José M. Lorenzo

“…The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). …”
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