Quality Properties of Brand Pork

Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12%...

Determinants of Beef and Pork Brand Equity by

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...

application of brand personality scale in automobile industry: the study of samand’s brand personality dimensions

این تحقیق شخصیت برند سمند را در ایران با استفاده از مدل پنج بعدی آکر (1997) بعنوان یک چهارچوب بطور توصیفی سنجیده است. بنابر این چهارچوب که دراصل در 42 جزء (42 ویزگی شخصیتی) ودر پنج بعد شخصیتی طراحی شده بود ودر کشورها وصنایع مختلف آزموده شده بود, پرسنامه به زبان فارسی ترجمه شده و با استفاده از روشهای ترجمه معکوس و مصاحبه عمیق با 12 متخصص ایرانی به 38 جزء کاهش یافت. و نظرسنجی ای در پنج نمایندگی ا...

Organic Pork: Consumer Quality Perceptions