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Transnational Networks of Pork Production: Fragile Linkages Between Germany and CEE Countries

References About the company (2016), (22.12.2016). AHDB (2016), Agriculture and Horticulture Development Board, EU pig meat self-sufficiency, (15.12.2016). AMI, Agricultural Market Information Company (various years), Market balance sheet livestock and meat, Bonn: published by author’s edition. Annual Report (2013), Annual Report 2013,

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Non-Foodborne Swine Zoonotic Diseases


The aim of this paper is to give an overview of novel swine non-foodborne zoonotic diseases that have been prominent in the last decade in swine industry. The number of swine present worldwide and the large percentage of population that consume pork, swine represent significant reservoir of potential zoonoses. Numerous of human cases of swine non-foodborne zoonoses were reported all over the world. Although much progress is made to control swine non-foodborne zoonoses, we must remain vigilant to identified and control novel swine emerging zoonoses

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Analysis of the Correlation Between the Freshness Indices of Pork and its Pork Exudate

and countermeasures. Meat Industry,(6), 43-46. 8. Gao, J.Y., Li, J., & Huang, W. (2015). Analysis of Main Spoilage Bacteria in Fresh Pork during Storage. Food Science, 36(22):173-176. 9. Kress, RE, Costa E. Sollais JE et al., (1993) Food Control, 4, 149-154. 10. Khan, A. W., Davidek, J., & Lentz, C. P. (2010). Degradation of lnosinic acid in chicken muscle during aseptic storage and its possible use as an index of quality. Journal of Food Science, 33, 25-27. 11. Liao, Y. T., Fan, Y. X., Wu, X. Q., & Cheng, F. (2010). [online determination of

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3. The Impact of Ante- and Post-Mortem Factors on the Incidence of Pork Defective Meat – A Review

- Hernandez A., Ramirez- Necoecgea R., Mota-Rojas D. (2009). CO2 stunning may compromise swine welfare compared with electrical stunning. Meat Sci., 81: 233-237. Berg E.P. (1998). Critical points affecting fresh pork quality within the packing plant. National Pork Producers Council Facts. Briskey E.J., Bray R.W., Hoekstra W.G, Phillips P.H., Grummer R.H. (1959). The chemical and physical characteristics of various pork ham muscle classes. J. Anim. Sci., 18: 146-152. Cassens R.G. (2000). Historical perspectives and current

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Verification of regression equations for estimating pork carcass meatiness using CMG, IM-03, fat-o-meat’er ii and ultrafom 300 devices

., Agerskov C., Busk H. (1998). On-line pork carcass grading with the Auto Fom ultrasound system. J. Anim. Sci., 76: 1859-1868. Causeur D., Daumas G., Dhorne T., Engel B., Fonti Furnols M., Hojsgaard S. (2003). Statistical handbook for assessing pig classification methods: Recommendations from the EUPIGCLASS project group. Engel B., Lambooij E., Buist W.G., Vereijken P. (2012). Lean meat prediction with HGP, CGM and CSB-Image-Meater, with prediction accuracy evaluated for different

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Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici

monocytogenes , Salmonella typhimurium , or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage. Food Microbiol., 2008, 25, 793–801. 10. Sun B.H., Ma L.Z., Science and Technology of Meat. 2004, Beijing: China Light Industry Press (in Chinese). 11. Tian H.Y., Zou H., Li J.P., Effects of fermentation conditions and additives on myoglobin forms during simulated fermentation of pork salami. Meat Res., 2012, 26, 1–5 (in Chinese; English abstract). 12. Visessanguan W., Benjakul S., Riebroy S

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Physicochemical Parameters of Selected Internal Organs of Fattening Pigs and Wild Boars

. Proc. 6th Central European Congress on Food, CEF, 23-26.05.2012, Novi Sad, Serbia, 245. Tomović V., Jokanovic M., Sojic B., Skaljac S., Tasic T., Ikonic P. (2015). Minerals in pork meat and edible offal. Proc. 58th International Meat Industry Conference. Procedia Food Sci., 5: 293-295. Ulbricht T.L.V., Southgate D.A.T. (1991). Coronary heart disease: seven dietary factors. The Lancet, 338: 985-992. US Department of Agriculture, National Nutrient Database for Standard Reference (2009). https

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Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

). Cooking of pork Longissimus dorsi at different temperature and relative humidity values: effects on selected physico-chemical properties. Journal of Food Engineering , 93, 158-165. Creed, P. G., & Reeve, W. (1998). Principles and applications of sous vide processed foods. In G. Ghazala (Ed.), Sous vide and cook-chill processing for food industry (pp. 25-56). Gaithersburg, Maryland: Aspen Publishers, Inc. Dukalska, L., Ramane, K., Galoburda, R., & Segliņa, D. (2010). Patent of Republic of Latvia No. 14095. Rīga

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The Effect òf Inulin Extraction Method or Powder From Inulin-Producing Plants in Fattener Diets on Performance, Carcass Traits and Meat Quality

. (2009). Composition and properties of chicory extracts rich in fructans and polyphenols. Pol. J. Food Nutr. Sci., 59: 35-43. Playne M.J., Crittenden R. (1996). Commercially available oligosaccharides. Bull. Int. Dairy J., 313: 10-22. Ponnampalam E., Jayasooriya D., Gill H., Pluske J., Dunshea F. (2009). Nutritional manipulation of iron level in finisher pigs and fresh pork. Final Report (3A-108) prepared for the Co-operative Research Centre for an Internationally Competitive Pork Industry. RosenvoldK., AndersenH.J. (2003

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Evaluation of Chitosan/Fructose Model as an Antioxidant and Antimicrobial Agent for Shelf Life Extension of Beef Meat During Freezing

.V.H. Tharanathan R. N. Chitin/chitosan: modifications and their unlimited application potential – an overview Trends Food Sci. Technol. 2007 18 117 131 32. Quintavalla S., Vicini L., Antimicrobial food packaging in meat industry. Meat Sci., 2002, 62, 373–380. Quintavalla S. Vicini L. Antimicrobial food packaging in meat industry Meat Sci. 2002 62 373 380 33. Roller S., Sagoo S., Board R., O’Mahony T., Caplice E., Fitzgerald G., et al., Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork

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