In vitro protein digestibility of pork products is affected by the method of processing.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2016.12.024
Abstract: Processing contributes to different flavors and textures of pork products. However, processing methods have also showed a great impact on meat nutrition. In this study, protein digestibility and digested products were compared among four kinds… read more here.
Keywords: pork; pork products; emulsion type; type sausage ... See more keywords
Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108179
Abstract: The aim of the study was to ascertain the acceptability of Traditional (T) and Innovative (IT) pork products by European consumers considering also the influence of the sensory properties. The tests were performed in Barcelona,… read more here.
Keywords: products european; pig breeds; innovative pork; autochthonous pig ... See more keywords
Disease surveillance in England and Wales, July 2019
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DOI: 10.1136/vr.l4984
Abstract: This report is produced each month by the APHA Surveillance Intelligence Unit and the six Species Expert Groups (livestock and wildlife). The international horizonscanning summaries are produced by the Defra/APHA International Disease Monitoring (IDM) team,… read more here.
Keywords: white muscle; surveillance; disease; pork products ... See more keywords
Ochratoxin A in Slaughtered Pigs and Pork Products
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DOI: 10.3390/toxins14020067
Abstract: Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several Aspergillus and Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and… read more here.
Keywords: pork meat; ota; slaughtered pigs; pork products ... See more keywords