NUTRITIONAL VALUE OF NEW UNCOOKED SMOKED PORK PRODUCT
نویسندگان
چکیده
منابع مشابه
Characterization of Nutritional Value for Twenty-one Pork Muscles
A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris...
متن کاملPrevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham--a comparison of classical culturing detection and RFLP-PCR.
In many countries Staphylococcus aureus is considered to be the second or third most common pathogen causing outbreaks of food poisoning, only outnumbered by Salmonella spp. and in competition with Clostridium perfringens. Often the consumption of ham or meat containing staphylococcal enterotoxins (SE) is identified as cause of the illness. Thus, to gain an insight into the prevalence of S. aur...
متن کاملNutritional influences on pork quality
This paper reviews the literature relating to the potential impact of swine nutrition on pork quality attributes. Supra-nutritional levels of vitamin E have been shown to increase muscle vitamin E content and reduce lipid oxidation; however, the impact on muscle color and water holding capacity has been variable. Selenium is also potentially involved in reducing lipid oxidation; there is no evi...
متن کاملThe Nutritional Value of Poultry By-product Meal
for their nutritional content. The metabolizable energy of the samples (nitrogen corrected) could be predicted fairly accurately from the ash and protein 'contents of the ingredients. PBPM samples of relatively high and low qualities were incorporated into corn and soybean meal-based diets at the 5% level on an isoenergetic and isonitrogenous basis. Significant differences in chick growth or fe...
متن کاملNutritional Manipulation of Pork Quality: Current Opportunities
The pork industry is naturally segmented into producers, packers and retailers. The question is what can producers do to produce pigs that will yield pork that consistently meets market demands? What are market demands? Previous demands for leaner meat have driven the reduction of fat in pork and consumer demand for “normal” pork has driven selection of pigs without the halothane gene and now t...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Theory and practice of meat processing
سال: 2016
ISSN: 2414-441X,2414-438X
DOI: 10.21323/2114-441x-2016-1-10-18