Accelerating the Oxidation of Pork Fat by Illumination and Fat Oil for the Production of Baijiu Beverage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10699
Abstract: BACKGROUND Aged pork fat, deeply oxidized pork fat soaked in basic liquor for more than half a year, is an important material in producing Chi-aroma Baijiu (CAB). With the expansion of production scale of CAB,… read more here.
Keywords: pork; production; pork fat; aged pork ... See more keywords
Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70331
Abstract: BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one… read more here.
Keywords: pork fat; pea protein; protein; sensory microbiological ... See more keywords
Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2016.10.002
Abstract: Palatability attributes of beef striploin steaks mechanically enhanced with pork fat were evaluated. Striploins were collected from USDA Standard steer carcasses, longitudinally cut into halves (lateral or medial) and assigned randomly to pork fat injection… read more here.
Keywords: pork; pork fat; pfi; sensory ... See more keywords
Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
Sign Up to like & getrecommendations! Published in 2022 at "Biomolecules"
DOI: 10.3390/biom12101416
Abstract: Diversified strategies to incorporate healthier lipids in processed meat products are being developed. Alternative fat sources to replace animal fat associated with the reduction of fat content are some of the methods used to obtain… read more here.
Keywords: sunflower oil; hydrogel emulsions; meat; pork fat ... See more keywords
Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040690
Abstract: Food fat content is one of the most controversial factors from a consumer’s point of view. Aim: (1) The trends in consumer attitudes towards pork and the fat and meat compositions in Duroc and Altai… read more here.
Keywords: pork fat; consumer; fatty acid; fat meat ... See more keywords
Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12040828
Abstract: Meat products are consumed worldwide, but their high content of saturated fatty acids requires a reformulation of that type of food. In this regard, the objective of this study is to reformulate ‘chorizos’ by replacing… read more here.
Keywords: emulsified seed; seed oils; pork fat; fat emulsified ... See more keywords
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages
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DOI: 10.3390/foods13223625
Abstract: Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed… read more here.
Keywords: xylo; gel emulsion; pork fat; xylo oligosaccharide ... See more keywords
Effect of Lard-Derived Diacylglycerol as a Potential Alternative on the Flavor Characteristics of Frankfurters
Sign Up to like & getrecommendations! Published in 2025 at "Foods"
DOI: 10.3390/foods14234059
Abstract: Partial or total replacement of pork fat with homologous functional oils may meet consumer demand for healthy meat products while preserving their sensory quality. This study investigated the use of lard-derived diacylglycerol (DG) as a… read more here.
Keywords: flavor characteristics; derived diacylglycerol; pork fat; flavor ... See more keywords