Processed Pork Meat Flavors

2007 ◽  
pp. 281-301 ◽  
Author(s):  
Fidel Toldr ◽  
Mónica Flores
Keyword(s):  
Pork Meat

scholarly journals Frozen/thawed meat quality associated with muscle fiber characteristics of porcine longissimus thoracis et lumborum, psoas major, semimembranosus, and semitendinosus muscles

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Huilin Cheng ◽  
Sumin Song ◽  
Gap-Don Kim
Keyword(s):  
Meat Quality ◽  
Muscle Fiber ◽  
Shear Force ◽  
Muscle Fibers ◽  
Frozen Storage ◽  
Meat Color ◽  
Pork Meat ◽  
Psoas Major ◽  
The Relationship

AbstractTo evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.

scholarly journals Identification and Characterization of Pathogenic Yersinia enterocolitica Isolates by PCR and Pulsed-Field Gel Electrophoresis

2005 ◽  
Vol 71 (7) ◽  
pp. 3674-3681 ◽  
Author(s):  
S. Thisted Lambertz ◽  
M.-L. Danielsson-Tham
Keyword(s):  
Multiplex Pcr ◽  
Yersinia Enterocolitica ◽  
Gel Electrophoresis ◽  
Pulsed Field Gel Electrophoresis ◽  
Virulence Plasmid ◽  
Pork Meat ◽  
Pulsed Field ◽  
Pork Products ◽  
Food Borne ◽  
Pork Samples

ABSTRACT Approximately 550 to 600 yersiniosis patients are reported annually in Sweden. Although pigs are thought to be the main reservoir of food-borne pathogenic Yersinia enterocolitica, the role of pork meat as a vehicle for transmission to humans is still unclear. Pork meat collected from refrigerators and local shops frequented by yersiniosis patients (n = 48) were examined for the presence of pathogenic Yersinia spp. A combined culture and PCR method was used for detection, and a multiplex PCR was developed and evaluated as a tool for efficient identification of pathogenic food and patient isolates. The results obtained with the multiplex PCR were compared to phenotypic test results and confirmed by pulsed-field gel electrophoresis (PFGE). In all, 118 pork products (91 raw and 27 ready-to-eat) were collected. Pathogenic Yersinia spp. were detected by PCR in 10% (9 of 91) of the raw pork samples (loin of pork, fillet of pork, pork chop, ham, and minced meat) but in none of the ready-to-eat products. Isolates of Y. enterocolitica bioserotype 4/O:3 were recovered from six of the PCR-positive raw pork samples; all harbored the virulence plasmid. All isolates were recovered from food collected in shops and, thus, none were from the patients' home. When subjected to PFGE, the six isolates displayed four different NotI profiles. The same four NotI profiles were also present among isolates recovered from the yersiniosis patients. The application of a multiplex PCR was shown to be an efficient tool for identification of pathogenic Y. enterocolitica isolates in naturally contaminated raw pork.

Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat

2016 ◽  
Vol 196 ◽  
pp. 1310-1314 ◽  
Author(s):  
Laura Lorido ◽  
Sonia Ventanas ◽  
Tolga Akcan ◽  
Mario Estévez
Keyword(s):  
Protein Oxidation ◽  
Pork Meat ◽  
Impaired Quality

scholarly journals Whole-genome association analysis of pork meat pH revealed three significant regions and several potential genes in Finnish Yorkshire pigs

BMC Genetics ◽  
2017 ◽  
Vol 18 (1) ◽  
Author(s):  
Lucas L. Verardo ◽  
Marja-Liisa Sevón-Aimonen ◽  
Timo Serenius ◽  
Ville Hietakangas ◽  
Pekka Uimari
Keyword(s):  
Association Analysis ◽  
Whole Genome ◽  
Pork Meat ◽  
Genome Association ◽  
Yorkshire Pigs ◽  
Whole Genome Association ◽  
Meat Ph

Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

2002 ◽  
Vol 22 (3-4) ◽  
pp. 725-732 ◽  
Author(s):  
K. Karłowski ◽  
B. Windyga ◽  
M. Fonberg-Broczek ◽  
H. Ścieżyńska ◽  
A. Grochowska ◽  
...  
Keyword(s):  
High Pressure ◽  
Meat Products ◽  
Microbiological Quality ◽  
Pressure Treatment ◽  
Pork Meat ◽  
High Pressure Treatment

The Use of the InfraAlyzer 260 Whole Grain for Water and Fat Determination in Pork Meat

1998 ◽  
Vol 6 (A) ◽  
pp. A83-A86 ◽  
Author(s):  
Henryk W. Czarnik-Matusewicz ◽  
Adolf Korniewicz
Keyword(s):  
Independent Set ◽  
Cost Effective ◽  
Standard Errors ◽  
Longissimus Dorsi ◽  
Pork Meat ◽  
Meat Processing ◽  
Whole Grain ◽  
Accurate Analysis ◽  
Meat Composition ◽  
Effective Manner

This study describes an investigation into the utility of the filter near infarared (NIR) instrument – InfraAlyzer 260 Whole Grain (Bran+Luebbe GmbH) for the routine analysis of pork meat composition in a rapid and cost-effective manner. Water and fat were the proximate constituents selected for investigation on the grounds of their importance in pork meat processing and marketing. Fresh slices of Longissimus dorsi (LD) muscle weighing approximately 300 g were taken from carcasses. The LD samples were then cut and homogenized with a rotating knife homogenizer prior to NIR and chemical analysis according to the ISO-procedures. The selected samples ( n = 79) were scanned in an open sample cup using all 19 filters of an InfraAlyzer 260 Whole Grain with wavelenghts between 1110 and 2310 nm. The process of calibration (MLR method) was performed by using SESAME ver. 2.10 software (Bran+Luebbe GmbH) on an interfaced PC computer. Standard errors of calibration were 0.16 % for water and 0.17 % for fat. Calibrations were validated with an independent set of 21 samples of the same types. Standard errors of validation were 0.17 % and 0.20 % for water and fat, respectively. The obtained results show that InfraAlyzer 260 Whole Grain can be used for the rapid and accurate analysis of components of the pork meat.

Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry

2013 ◽  
Vol 140 (1-2) ◽  
pp. 183-188 ◽  
Author(s):  
Francisco J. Hidalgo ◽  
José L. Navarro ◽  
Rosa M. Delgado ◽  
Rosario Zamora
Keyword(s):  
Mass Spectrometry ◽  
Tandem Mass Spectrometry ◽  
Tandem Mass ◽  
Pork Meat ◽  
Keto Acids

scholarly journals Selected nutrients determining the quality of different cuts of organic and conventional pork

2021 ◽  
Author(s):  
Karolina M. Wójciak ◽  
Michał Halagarda ◽  
Sascha Rohn ◽  
Paulina Kęska ◽  
Agnieszka Latoch ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Vitamin E ◽  
Meat Products ◽  
Pork Meat ◽  
Total N ◽  
Iron And Zinc ◽  
Calcium Magnesium ◽  
Calcium Iron ◽  
Organic Meat

AbstractOrganic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect of organic and conventional meat origin on nutritional determinants of the following pork meat cuts: loin, ham, and shoulder. Nutritional value of meat was based on selected indicators such as proximate composition, the concentration of cholesterol, vitamin E content and minerals and trace elements such as calcium, magnesium, potassium, copper, iron, and zinc, and the composition of fatty acids. The results of this study demonstrated that higher contents of protein and selected mineral compounds, as well as lower vitamin E concentration and different fatty acids (i.e., C12:0, C17:0, C17:1 n-7, C18:3 n-6, C24:0 and total n-3 polyunsaturated fatty acids (PUFA)) distinguish organic pork meat cuts from the conventional counterparts. The organically meat parts, especially the shoulder, were identified as a better source of copper, calcium, iron and zinc, while organic ham and loin had more potassium. On the other hand, organic hams were shown to have lower content of vitamin E in comparison to their conventional equivalents present. Also, in organic shoulders showed a higher n-6/n-3 ratio compared to meat of conventional origin.

Sign in / Sign up

Export Citation Format

Share Document