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TBARS and microbial growth predicative models of pork sausage stored at different temperatures
lipid oxidation microbiological quality Arrhenius equation square root model TBARS
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2015/7/28
Kinetic models were developed for quality changes of emulsified pork sausages to predict the TBARS (2-thiobarbituric acid reactive substance) and TVC (total viable counts) changes at different tempera...
Effect of freezing rate and comminution on dielectric properties of pork
radio-frequency heating microwave heating meat properties meat batter
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2014/2/24
The impact of comminution and the freezing rate on the dielectric properties (ε' and ε'') of meats measured at frequencies used for cooking, i.e. radio frequency, RF (27.12 MHz), and microwave, MW (91...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
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2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Potential for pork production in the Czech Republic
production function maps of isoproduction functions allocation of production factors exchange rate rational stage
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2014/2/27
The main aim of the paper was a partial analysis of the production potential for pig fattening in the Czech Republic. This aim was achieved by econometric modelling of the production function, which w...
Usefulness of selected methods of colour change measurement for pork quality assessment
colour of pork sensory analysis WHC pork quality
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2014/2/25
A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried out on 128 samples o...
The Combined Effect of Moderate Pressure and Chitosan on Escherichia coli and Staphylococcus aureus Cells Suspended in a Buffer and on Natural Microflora of Apple Juice and Minced Pork
inactivation of microorganisms moderate pressure subzero temperature
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2009/8/10
The effect of chitosan and pressure of 193 MPa at –20 °C on Escherichia coli and Staphylococcus aureus cells suspended in a buffer at pH=5.8 as well as on the natural microflora of minced pork and app...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
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2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Improvement in Storage Stability of Pork Fat Using Dietary Soybean Phospholipids
soybean phospholipids oxidation lipid
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2010/2/3
We previously reported that soybean phospholipid administration increased the oxidative stability of fish fillets. In this study, we investigated whether dietary soybean phospholipids inhibit the oxid...
The presence of heavy metals in frozen and canned commercial pork products obtained from retail outlets of Chennai city was determined, by atomic absorption spectrophotometry using dry ashing method. ...
Effect of Different Levels of Emulsion pH Adjusted with Lactic Acid and Glucono-Delta-Lactone on the Quality of Pork Sausages
Different Levels Glucono-Delta-Lactone
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2016/5/31
The study was aimed at optimizing the pH hurdle during the process of development of shelf stable pork sausages using hurdle technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Del...