BACKGROUND Single-meal tests have shown that protein has greater thermogenic and satiating effects than does carbohydrate, which may be relevant for the prevention and treatment of obesity if these effects can be maintained over 24 h. OBJECTIVE The effects of pork-meat protein, soy protein, and carbohydrate on 24-h energy expenditure were compared. DESIGN Twelve young, healthy, overweight a...

BACKGROUND Purchasing pork that is boned within 1 h postmortem and not aged is customary in China, and final pork color would not be fully realized. The relationship between early postmortem, pre-rigor meat color and 24 h postmortem, post-rigor pork color was investigated and related to the rate of pH and temperature decline within the longissimus dorsi (LD) and the semimembranosus (SM) muscles...

The accidental or fraudulent blending of meat from different species is a highly relevant aspect for food product quality control, especially for consumers with ethical concerns against species, such as horse or pork. In this study, we present a sensitive mass spectrometrical approach for the detection of trace contaminations of horse meat and pork and demonstrate the specificity of the identif...

On the basis of computer vision, this paper studied and developed an on-line detection system for pork freshness, which include the overall design of the system scheme, the hardware design and functions, the software functions and detection algorithm. The systematical hardware is composed of image acquisition unit, light source unit, control unit, drive transmission device and computer. For the...

This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were ...

To date, very little information exists on recovery methods for freeze-injured cells and the effect of blastor conventional-chilling for reducing specific pathogens associated with pork surfaces. To address these issues, two separate studies were conducted to determine 1) an effective recovery method for freeze-injured Listeria monocytogenes, Salmonella Typhimurium and Campylobacter coli associ...

North American genotypes of Trichinella spiralis (T-1), Trichinella nativa (T-2), Trichinella pseudospiralis (T-4), Trichinella murrelli (T-5), and Trichinella T-6 were examined for susceptibility to freezing in pork using time-temperature combinations that have been proven to inactivate T. spiralis. Infections were established in 3-month-old pigs of mixed sex and breed by oral inoculation of 1...

19 For the livestock and meat industry, the 1990s were a period of marked vertical integration. By the end of the decade, the use of production contracts, marketing agreements, and other ownership linkages between beef and pork producers and meat packers had provoked such controversy that Congress began to consider legislation to abolish many types of market linkages. We analyze the transition ...

The method presented in this paper should prove useful in assessing the effectiveness of HACCP plans developed in slaughterhouses. Samples were collected by swabbing well-defined areas of pork and beef carcasses with sterile gauze. Between 160 and 420 half-carcasses were swabbed in each of nine pork or beef slaughterhouses. Swabs from five carcasses were placed in the same sterile Stomacher bag...

Experimental research were effectuated to establish the effect of storage time under refrigeration (+2oC) and freezing (-18oC) on the quality of three alimentary animal fats: pork lard, beef tallow and poultry fat. In assessing the various stages of oxidative changes, iodine value (IV), saponification value (SV), refractive index value (RIV), peroxide value (PV) and thiobarbituric acid reactive...