This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and...

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intens...

Though imports of products of animal origin into the European Union (EU) have to comply with legal requirements and quality standards of the community, food consignment rejections at external EU borders have been increasing in recent years. This study explored microbiological metrics according to national target and critical values valid for samples at consumer level of 498 fresh poultry meat a...

Three chick experiments were conducted to investigate possible explanations for why pork liver provides no bioavailable Cu to chicks. Autoclaving, acid-hydrolysis, and protease-digestion increased (P < .01) Cu bioavailability in pork liver to 32, 46, and 63%, respectively, from virtually 0% of the Cu in unprocessed pork liver (relative to CuSO4, which was set at 100%). Addition of EDTA at 200 m...

Myšková P., Karpíšková R. (2017): Prevalence and characteristics of Salmonella in retail poultry and pork meat in the Czech Republic in 2013–2014. Czech J. Food Sci., 35: 106–112. The EN ISO 6579/2002 guideline was used for the detection of Salmonella in retail poultry and pork meat in the Czech Republic in 2013 and 2014. The laboratory confirmed isolates were further typed (slide agglutination...

Immature Lucilia sericata (Meigen) raised on beef liver, beef heart, pork liver and pork heart at a mean temperature of 20.6°C took a minimum of 20 days to complete development. Minimum development time differences within stages were observed between the meat types (pork/beef), but not the organ types (liver/heart). Daily hyperspectral measurements were conducted and a functional regression was...

Pork producers selected from the National Pork Board`s producer database were surveyed. Five (3.7%) reported being diagnosed with a MRSA infection. Risk factors related to swine farm biosecurity were examined. None were statistically significant predictors of MRSA infection.

Pork production began to flourish in the USA after the practice of finishing pigs on corn was popularized in the late 1600s. By the 1840s, there were 35 million pigs and 20 million people in the USA and Cincinnati was the world's largest pork market. Between 1890 and the present, the total number of pigs in the USA has remained at 50-60 million, but dramatic changes in swine husbandry over the ...

Knowledge of the genetic control of pork quality traits and relationships among pork quality, growth, and carcass characteristics is required for American swine populations. Data from a 2 x 2 diallel mating system involving Landrace and Duroc pigs were used to estimate heritabilities and genetic correlations among growth (ADG), real-time ultrasonic (US) measures of backfat thickness (BF) and lo...

Thirty-two pigs were used to determine the effect of age of pig and magnesium supplementation through drinking water on fresh and stored pork quality. Two groups were identified as fast or slow growers, 153 or 180 ± 0.4 days of age at 108 ± 0.6 kg BW. Pigs were harvested on the same day and pork quality measurements were conducted. The age of pig at market weight had no effect on display fluid ...