This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2...

Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in the fresh meat case nationwide a...

this study evaluated the antimicrobial activities of two lactic acid bacteria, lactococcus lactis subsp. lactis i23 and lactococcus lactis subsp. lactis e91, against brochothrix thermosphacta in pork meat during storage at ambient temperature (30°c) for 168 h. the lab strains and the spoilage organism were inoculated on fresh pork samples at 1×106 cfug-1. results showed about 3 log reduction in...

Background: Meat species adulteration has become a problem of concern. This study aimed to compare two previously published multiplex Polymerase Chain Reaction (PCR) methods for meat species authentication.  Methods: The primers used in the first multiplex PCR involved species-specific reverse primer for sheep, goat, cattle, pig, and donkey with universal forward primer. In the second multiple...

The aim of this study was to detect and identify meat species (beef, lamb, pork, chicken, donkey, and horse) in Kebab as a Halal meat-based food sold in on-road-restaurants of North Khorasan province (Iran) using TaqMan real-time polymerase chain reaction (PCR). Raw Kebab samples (150 samples) were obtained from on-road restaurants. The samples were prepared, DNA was extracted and TaqMan real-t...

A test for assessing pork adulteration in meatballs, using TaqMan probe real-time polymerase chain reaction, was developed. The assay combined porcine-specific primers and TaqMan probe for the detection of a 109 bp fragment of porcine cytochrome b gene. Specificity test with 10 ng DNA of eleven different species yielded a threshold cycle (Ct) of 15.5 ± 0.20 for the pork and negative results for...

Normal, pale soft exudative (PSE) and dark firm dry (DFD) pork Longissimus dorsi muscles were vacuum packaged, irradiated at 0 or 4.5 kGy and stored at 4°C for 10 days. Volatile production from pork loins was determined at Day 0 and Day 10 of storage at 4°C. With both aerobic and vacuum packaging, irradiation increased the production of sulfur-containing volatiles (carbon disulfide, mercaptomet...

Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contrib...

Due to the economic growth achieved by China over the past 20 years, Chinese consumers have changed their purchasing behavior regarding meat. Instead of buying locally produced pork, they are increasingly willing to purchase imported pork. A conjoint analysis investigated how intrinsic pork attributes (fat content and processing) and extrinsic pork attributes (origin, price, and packaging) rela...

PROBLEM/CONDITION Trichinellosis is a parasitic disease caused by roundworms of the Trichinella genus. Humans are incidental hosts who become infected after ingestion of raw or undercooked meat containing encysted larvae of Trichinella spp. Common signs and symptoms of trichinellosis include eosinophilia, abdominal pain, fever, periorbital edema, and myalgia. National surveillance has documente...