Possibilities of use of seasonal fluctuations in prices for pork to affect the economic results of agricultural companies by Martin Maršík, Daniel Kopta

Subjects: “…pork meat…”
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Fresh, chilled and frozen pork by 982 SIRIM

Subjects: “…Pork…”

ANTIBIOTIC-FREE PORK AS PERCEIVED BY CONSUMERS: THE IMPORTANCE OF QUALITY AND FOOD SAFETY by Magdalena Kozera-Kowalska, Jarosław Uglis

Subjects: “…pork market…”
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Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality by B.S. Patton, E. Huff-Lonergan, M.S. Honeyman, B.J. Kerr, S.M. Lonergan

Subjects: “…pork composition…”
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Processed Meat Characteristics between Commercial Duroc-Sired and Heritage Breed Large Black Pigs by Yufei Guo, Katharine Sharp, Harvey Blackburn, Brian Richert, Kara Stewart, Stacy M. S. Zuelly

Subjects: “…pork…”
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Prediction of Whole Pork Loin and Individual Chops’ Intramuscular Fat Using Computer Vision System Technology by David Newman, Jeng-Hung Liu, Jennifer M. Young, Xin (Rex) Sun

Subjects: “…pork loin…”
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POLAND’S PATH TOWARDS SUSTAINABLE PORK PRODUCTION CHAIN by Magdalena Kozera-Kowalska

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Current status and future trends for pork production in the United States of America and Canada by M. Todd See

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The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality by Aaron Blakely, Carol L. Lorenzen, Christine A. Fedler, Edward M;. Steadham, Elisabeth J. Huff-Lonergan, Grant B. Sherrard, Kenneth J. Prusa, Kenneth J. Stalder, Steven M. Lonergan

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Usefulness of selected methods of colour change measurement for pork quality assessment by Tadeusz Karamucki, Józefa Gardzielewska, Artur Rybarczyk, Małgorzata Jakubowska, Wanda Natalczyk-Szymkowska

Subjects: “…colour of pork…”
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Analysis and risk assessment of PCDD/Fs level in pork and pork liver from five areas of China by WU Bin, ZHANG Gaoqiang, JIANG Yousheng, ZHOU Jian, LIU Yuan, LIN Xiaoshi, PENG Jinling, LI Yunxiu, ZHANG Jianqing

Subjects: “…pork…”
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Infectivity of Trichinella spiralis larvae in pork buried in the ground by Jovic S., Djordjevic M., Kulisic Z., Pavlovic S., Radenkovic B.

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Analysis of microbial diversity and resistant genes among three types of pork via metagenomic and HPC-NGS by Yu Zhang, Jiaxin Song, Junfei Zhou, Yingmin Jia, Aijin Ma

Subjects: “…Intensive pork…”
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Statement of EFSA on the risks for public health due to the presence of dioxins in pork from Ireland by European Food Safety Authority (EFSA)

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Effect of Extended Hanging Time on the Microbial Quality of Pork Carcasses and Blade Steaks by Christopher I. Vahl, Daniel Vega, Elizabeth A. E. Boyle, Francisco Najar-Villarreal, John Gonzalez, John Wolf, Randall Phebus, Terry Houser, Travis O'Quinn

Subjects: “…pork carcass…”
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Improving shelf-life of raw pork and pork meatballs by starfruit (Averrhoa carambola) powder supplementation by GARGI MAHAPATRA, S BISWAS, G PATRA, D BHATTACHARYA

Subjects: “…Minced pork…”
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Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate by Hu Yunfeng, Wang Yadi, Tang Yuxuan

Subjects: “…pork…”
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Sus sp. DNA encoding Cyt b gene detection test on soft gel candy samples using PCR method by Latifatoel Chilmi, Tri Susilowati, Yuanita Rachmawati, Saiku Rokhim, Inggrit Tyautari

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Organochlorine Pesticides and PCBs in Traditionally and Industrially Smoked Pork Meat Products from Bosnia and Herzegovina by Brankica Kartalović, Krešimir Mastanjević, Nikolina Novakov, Jelena Vranešević, Dragana Ljubojević Pelić, Leona Puljić, Kristina Habschied

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Effects of carcass weight increase on meat quality and sensory properties of pork loin by Young-Hwa Hwang, Se-Jin Lee, Eun-Yeong Lee, Seon-Tea Joo

Subjects: “…pork carcass…”
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