Sustainable valorisation of pork by-products: Exploring optimal roasting conditions for crispy pork lard
Sign Up to like & getrecommendations! Published in 2025 at "Acta Alimentaria"
DOI: 10.1556/066.2024.00274
Abstract: This study aimed to evaluate the effects of dry heat treatment (roasting) conditions on the physicochemical and sensory properties of crispy pork lard, contributing to the sustainable valorisation of pork by-products. Pork lards were roasted… read more here.
Keywords: pork products; pork; roasting conditions; crispy pork ... See more keywords
Analysis of Polycyclic Aromatic Hydrocarbons via GC-MS/MS and Heterocyclic Amines via UPLC-MS/MS in Crispy Pork Spareribs for Studying Their Formation during Frying
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13020185
Abstract: This study aims to explore the effects of frying conditions on the formation of HAs and PAHs in crispy pork spareribs, a popular meat commodity sold on Taiwan’s market. Raw pork spareribs were marinated, coated… read more here.
Keywords: pork; pork spareribs; crispy pork; formation ... See more keywords