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3 articles for “pork meat”
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Physicochemical Properties of Fresh Sausage Formulated with Different Proportions of Commercial Meat Pork and Cull Sow
Abstract: The aim of this research was to investigate the effect of the inclusion of cull sow meat on the physicochemical properties of fresh sausage. Five treatments were elaborated: The control (commercial pork) and treatments with 25, 50, 75 and 100% cull sow meat. The quality of the sausages was monitored by physicochemical parameters (moisture, ashes, protein, lipids, pH, water activity, color (L*, a* and b*), water holding capacity (WHC), weight …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 38–48 Read article
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Pork: Challenges in Safe Food Production
Abstract: To remain in the market, the food industries are constantly challenged, both to comply with legislation that are more related to hygienic-sanitary issues, and from the point of view of consumer satisfaction that can encompass beyond safety food, also sensory and ethical characteristics. In addition, the growing incidence of DTAs around the world has become an economic and public health problem. Thus, several strategies are adopted, such as the implementation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 10–19 Read article
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Transgenic or Genetically Modified Farm Animals and their Applications: A Review
Abstract: Abstract Transgenic are genetically modified organisms having DNA from different source introduced into their genome. Genetic alteration of livestock species is advantageous to human health as important pharmaceutical proteins can be produced in economic and efficient ways. Transgenic animals like mice, rat and hamster etc. are also used to study human diseases. Transgenic livestock species comprised of different kinds of animals are modified with the purpose of improving economically important …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 5, Issue 3, 2016 · pp. 25–34 Read article