Papers mentioning pork or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
as a valuable workhorse for the lactic acid bacteria (LAB) metabolism and postbiotics production into a fermented product, which is recommended for use as a food and feed ingredien... Read full abstract on PubMed →
Cold atmospheric plasma (CAP) is a novel non-thermal technology with potential applications in inactivating microorganisms in food products. However, its impact on food quality is... Read full abstract on PubMed →
BACKGROUND: Since the use of antibiotics in animal feed has become a critical concern worldwide due to severe threats to human health and environment, we are in need of finding alt... Read full abstract on PubMed →
BACKGROUND: ) muscle of pigs is limited. This study aimed to investigate the effects of different dietary starch sources on carcass traits, meat quality, muscle amino acid and fatt... Read full abstract on PubMed →
The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the p... Read full abstract on PubMed →
) results showed that the VTE inhibited the oxidation of the cooked mixed pork patties during refrigerated storage. These findings may be significant to helping extend the shelf li... Read full abstract on PubMed →
spp. extracts to evaluate the possible effects on the growth and oxidation of spoilage microorganisms. Two concentrations of the mix were added, respectively, during sausage-making... Read full abstract on PubMed →
This paper investigates whether the combination of the addition of extracts derived from plants (plants derived extracts, PDE) to pork feedstuff and the meat conservation condition... Read full abstract on PubMed →
During smoking, meat products may get contaminated by polycyclic aromatic hydrocarbons (PAH), especially the ones that are smoked in traditional (uncontrolled) conditions. This stu... Read full abstract on PubMed →
in feces on d 29 or d 53. In conclusion, feeding enzymatically digested food waste did not affect pork quality, but provided more beneficial fatty acids to pork consumers and alter... Read full abstract on PubMed →
) and 3.0% bacteria supplied into modified MRS medium (MRSOPTSC01) produced highly active compound inhibited the growth of indicator organisms at a density of 10⁴⁻10⁸ CFU/mL. Antib... Read full abstract on PubMed →
OBJECTIVE: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich s... Read full abstract on PubMed →
* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess... Read full abstract on PubMed →
The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900... Read full abstract on PubMed →
Consumers' interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to different... Read full abstract on PubMed →
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. Th... Read full abstract on PubMed →
The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to o... Read full abstract on PubMed →
<h4>Background</h4>Red-fleshed apples, with their flavonoid-rich edible flesh, offer superior nutritional advantages over traditional varieties, where these antioxidants are concen... Read full abstract on PubMed →
The global prevalence of aflatoxin B1 (AFB1) and zearalenone (ZEN) contamination in food and feed poses a serious health risk to humans and animals. Recently, enzymatic detoxificat... Read full abstract on PubMed →
Mycotoxin cocontamination is a severe threat to health and economic security worldwide. The mycotoxins aflatoxin B1 (AFB1), zearalenone (ZEN), deoxynivalenol, T-2 toxin, fumonisin... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.