Quality and Evaluation for Pork

Quality Evaluation of Pork with Various Freezing and Thawing Methods.

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at -45℃ or electro-magnetic freezing at -55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃...

Measuring Pork Quality

Objective measurement of meat quality is one of the most challenging and elusive endeavours taken up by meat scientists. All senses come together to determine whether consuming a pork product was a pleasant experience. This is the ultimate test of quality. The challenge is to develop sensors to replace human sensors in the industrial environment. Why? Because humans are not consistent, and more...

designing and validating a textbook evaluation questionnaire for reading comprehension ii and exploring its relationship with achievement

در هر برنامه آموزشی، مهم ترین فاکتور موثر بر موفقیت دانش آموزان کتاب درسی است (مک دونو و شاو 2003). در حقیقت ، کتاب قلب آموزش زبان انگلیسی است( شلدن 1988). به دلیل اهمیت والای کتاب به عنوان عنصر ضروری کلاس های آموزش زبان ، کتب باید به دقت ارزیابی و انتخاب شده تا از هرگونه تاثیر منفی بر دانش آموزان جلوگیری شود( لیتز). این تحقیق با طراحی پرسش نامه ارزیابی کتاب که فرصت ارزیابی معتبر را به اساتید د...

Quality Assessment Instrumentation for the Pork Industry

The quality of fresh pork will have many definitions in today s world market-place. Like beauty, quality is most definitely in the eye of the beholder or, more specifically, the eye of the customer. In a paper reviewing pork quality and the requirements of consumers, Kortz (2003) identified five pork quality traits in the literature (Andersen, 2000). The first, consumption quality, is associate...

Organic Pork: Consumer Quality Perceptions