Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10436
Abstract: BACKGROUND Numerous non-meat ingredients such as hydrocolloids, starches, and fibers have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea,… read more here.
Keywords: low fat; pork meat; water; fat burgers ... See more keywords
Prevalence and characterization of Listeria monocytogenes isolated from pork meat and on inert surfaces
Sign Up to like & getrecommendations! Published in 2019 at "Brazilian Journal of Microbiology"
DOI: 10.1007/s42770-019-00073-7
Abstract: This study focuses on the prevalence of Listeria monocytogenes (Lm) in pork meat and on inert surfaces from slaughterhouses in Sonora, Mexico. A total of 21 Lm were obtained from 103 samples, giving a prevalence… read more here.
Keywords: pork meat; meat inert; prevalence; inert surfaces ... See more keywords
Application of nisin as biopreservative of pork meat by dipping and spraying methods
Sign Up to like & getrecommendations! Published in 2019 at "Brazilian Journal of Microbiology"
DOI: 10.1007/s42770-019-00080-8
Abstract: Comparison between dipping and spraying methods to inhibit bacterial growth on artificially contaminated pork meat showed greater effectiveness of the latter method during the whole low-temperature one-week storage of product. These results suggest that the… read more here.
Keywords: dipping spraying; application nisin; pork meat; spraying methods ... See more keywords
Application of electrolyzed water for improving pork meat quality.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.08.009
Abstract: The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C)… read more here.
Keywords: quality; pork meat; water; application ... See more keywords
Buffering capacity of wet texturized plant proteins in comparison to pork meat.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110803
Abstract: There is an increasing demand to develop and characterize high moisture extrudates from alternative plant proteins due to their increased use in various foods. In this study, wet texturized proteins from two pea isolates and… read more here.
Keywords: plant proteins; capacity; wet texturized; buffering capacity ... See more keywords
Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102599
Abstract: Abstract The effect of combining vacuum cooling with an ozone-based inhibition process (InhVac) on Clostridium perfringens spore germination and outgrowth in cooked pork meat after exponential chilling (from 54.4 to 7.2 °C in 12, 15, 18,… read more here.
Keywords: cooked pork; pork meat; vacuum cooling; outgrowth cooked ... See more keywords
Prevalence and characterization of extended-spectrum β-lactamase (ESBL) and AmpC β-lactamase producing Enterobacteriaceae in fresh pork meat at processing level in Germany.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2017.06.010
Abstract: ESBL or AmpC β-lactamase producing Enterobacteriaceae is an increasing concern in human medicine. A distribution via the food chain is discussed, but less is known about these bacteria on fresh pork meat. The aim of… read more here.
Keywords: lactamase; meat; pork meat; esbl ampc ... See more keywords
Veterinary antimicrobial residues in pork meat in Cyprus: An exposure assessment
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Composition and Analysis"
DOI: 10.1016/j.jfca.2020.103512
Abstract: Abstract This work provides original analytical data on the levels of 45 commonly used veterinary antimicrobials in raw pork meat samples in Cyprus for six consecutive years between 2012 and 2017. A total of 15,484… read more here.
Keywords: antimicrobial residues; pork meat; raw pork; exposure ... See more keywords
Durata di conservazione della carne di suinetto sardo tradizionale e trattata termicamente e confezionata sottovuoto
Sign Up to like & getrecommendations! Published in 2018 at "Archivos De Zootecnia"
DOI: 10.21071/az.v67isupplement.3231
Abstract: Roasted suckling pig is a traditional dish widely consumed all over the island of Sardinia and very appreciated by the tourists. Unfortunately, because of the resurgence of African Swine Fever (ASF) in Sardinia, the export… read more here.
Keywords: heat treatment; pork meat; treatment; conservazione della ... See more keywords
The influence of the freezing rate on the physico-chemical properties of pork meat (M. Longissimus dorsi)
Sign Up to like & getrecommendations! Published in 2019 at "Acta Periodica Technologica"
DOI: 10.2298/apt1950228s
Abstract: The meat freezing, as a method of preservation, aims to maximize the storage period with preserving the quality and nutritional value of the product. However, freezing causes certain changes in the foodstuff. These changes are… read more here.
Keywords: pork meat; properties pork; meat; rate ... See more keywords
Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis
Sign Up to like & getrecommendations! Published in 2019 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2019.03074
Abstract: Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to… read more here.
Keywords: pork meat; meat samples; minced pork; food ... See more keywords