In recent years, per capita pork consumption in Canada has trended downward, while consumption of chicken and beef has remained relatively stable. One way the industry can respond to declining consumption is by investing in a promotional activity such as discounting. FARE researchers examined the effects of different types of discounts on the demand for pork products in Canada. The study used d...

Postmortem proteolysis in skeletal muscle and factors affecting this process were examined in pork, lamb and beef longissimus muscles (LM) to determine the cause of differences in meat tenderness among these species. Fat thickness differed among species in the following order: pork greater than beef greater than lamb. The following patterns were observed for rate of temperature and pH decline: ...

Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4 °C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyl and 3-methyl-1-butanol had the highest...

Murine antibody responses to insulins are controlled by MHC-linked Ir genes. Although mice of the H-2b haplotype do not make antibody in response to pork insulin, we demonstrate in this communication that immunization with pork insulin stimulates radioresistant, Lyt-1+2- helper T cells that are capable of stimulating secondary antibody responses to pork insulin in vitro, but that this activity ...

The objective of this study was to compare postmortem meat quality traits and consumer acceptance of sensory qualities in Duroc, Landrace, Meishan, and Yorkshire pork, for both the fresh and cooked forms. A total of 134 pigs were evaluated. Meishan pork showed the lowest pH45 min and pH24 h values and the highest drip loss and lightness values. In the consumer evaluation of the fresh meat, the ...

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...

The influence of freeze stress at -20 degrees C on the enrichment, isolation, detection, presence of virulence plasmid, and expression of virulence of plasmid-bearing Yersinia enterocolitica (YEP+) inoculated on pork chop medallions was assessed. Pork chop medallions (10 cm2) artificially contaminated with 10, 1, and 0.5 CFU/cm2 of YEP+ strains (serotype O:3) were placed in sterile petri dishes...

Novel rapid, sensitive, and simple detection assays that can be routinely used to prevent the transmission of Salmonella in the pork industry are in high-demand. Reverse-transcriptase Loop-mediated isothermal Amplification (RT-LAMP) assay is a novel molecular method that has advantages over real-time reversetranscriptase Polymerase Chain Reaction (RT-PCR) in that it does not require expensive e...

This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300℃ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi ju...

Irradiation and storage increased lipid oxidation of normal and pale-soft-exudative (PSE) muscles, whereas dark-firm-dry (DFD) muscle was very stable and resistant to oxidative changes. Irradiation increased redness regardless of pork-quality type, and the increases were proportional to irradiation dose. Irradiation increased the production of sulfur-containing volatiles, but not lipid oxidatio...