The result showed that the storage time of pork could be prolonged at following treatment condition: sterilized with 1.5％ H_2O_2, dipped short time in mixing preservative made from 1.0％ citric acid, 0.3％ Na_2EDTA, and 1.5％ sodium tripolyphosphate, carbonating packed with NY/PE coextruded film.
In the ·OH induced oxidization system,1 mmol/L carnosine significantly inhibited TBARS in pork homogenate(P<0.05),and the inhibition rate(IR)(%) was 13.47%,20 mmol/L carnosine got a more significant effect(P<0.01),and the inhibition rate(IR)(%) was 47.90%;
In this review,the advance in some genes correlation with pig meat quality were introduced. These genes are halothane gene(Hal),Rendement Napole gene(RN),Heart fatty acid binding protein gene(H-FABP),hormone sensitive lipase gene(HSL)and lipoprotein lipase gene(LPL).
Water loss and pressure water holding capacity values indicated a higher water holding capacity for beef than pig meat. Heated and centrifuged water holding capacity, cooked meat percentage, and meat production rate indicated a higher water holding capacity for pork than for beef.
The RN is a major gene of affecting pig meat quality. It is located on porcine chromosome 15(15q25). Some studies indicate the RN allele has negative e ffects on muscle quality measures。
The vitamin E is fat-soluble and an important antioxidant. Supplementing a suitable quantity of vitamin E to the pig diet can increase the content of vitamin E in pig meat,as to prevent the polyunsaturated fatty acid and cholesterol in meat product from oxidation,and to improve the nutritive value and hygienic quality.
An optimal ingredients for processing quick-frozen meatball was found to as follows: pork meat 100 g(lean 70 g;fat 30 g), pea starch 15 g, water 30 g, salt 2.0 g.
coli O157H7, but not from other bacterial species by the PCR. The detection limit was (2.310~(2))CFU/mL in artificial broth medium, or 5.810~(2)CFU/mL, 4.310~(2)CFU/g and 3.110~(3)CFU/g in artificially-contaminated milk, pork meat and beef respectively.
The effects of formula and technical parameters on the quality of bread dressing were studied. The results indicated that the optimal formula is: lean pork meat100g, liver of fowl 100g, lard 25g, ice and water 223g, sugar 25g, salt 2.33g, monosodium glutamate 0.7g, pepper power 0.7g and nutmeg 0.7g. The time of cutting and mixing 7 min, the temperature and time of heating 75℃,30min.
2) The paper has systematically analyzed pork products quality features, studied the mechanism that how the pork product quality is formed with the aid of variable analysis method, and pointed out the intrinsic demand for implementing integration management for the organization of high quality pork chain.
Rabbit meatproducts have high protein and amino acid contents、low fat contents、good water holiding ca-pacity and tenderness. Its quality is better than that of pork products.
Four groups and thirty six treatments were designed to test the effects of transglutaminase(TG)and non meat proteins(NMP)on the texture characteristics and cooking loss of minced pork products.
Salmonella is one of the most serious pathogen dangers for all producers and customers in all over the world,and pork and pork products are recognized as one of the major sources of human salmonellosis,so how to control the beginning contamination on pig farms is one of urgent tasks for the food safety and export in China.
The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher-SH content than that of normal pork at all incubation temperatures and times tested.
The main contributor to the OA intake in humans are cereals and cereal products, other possible contributors are coffee, beer, pork, products containing pig blood/plasma, pulses and spices.
Depending on their concentration, they may either contribute to an unpleasant odour, as described for pig meat, or alternatively to a positive aroma profile, as during ripening of cheese.
Survival curves of a cocktail of eight serotypes of Salmonella in ground beef and pork meat of different levels of fat (4% to 28%), at temperatures that ranged from 58°C to 65°C, were examined.
This paper investigates factors influencing consumer demand for pork products with certifications related to the environment, animal welfare, and antibiotics.
猪肉
pork
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