A PCR method to detect porcine DNA was developed for verifying the allergen labeling of foods and for identifying hidden pork ingredients in processed foods. The primer pair, F2/R1, was designed to detect the gene encoding porcine cytochrome b for the specific detection of pork with high sensitivity. The amplified DNA fragment (130 bp) was specifically detected from porcine DNA, while no amplif...

The ability to manage modern pork production systems for minimal environmental pollution has improved dramatically during the past decade, but continues to be one of the most significant challenges facing the pork industry around the world. Nutrition plays a significant role in environmental sustainability of pork production, but the development and implementation of “eco-nutrition” swine feedi...

The number of non-farming rural residents surrounding pork farm operations has increased greatly in many pork-producin nations. These non-farming rural residents consider pork farm odour emissions to be a serious health threat. This has led t significant lobbying to limit the expansion and development of pork operations, and consequently reduced economic growth i the pork industry. This has led...

Pork homogenates and patties treated with antioxidants (200 μM, final) were irradiated with an electron beam. Lipid oxidation of the pork homogenates and patties were determined at day 0 and 5 and volatile compounds were analyzed soon after irradiation. Ionizing radiation accelerated lipid oxidation and produced S-containing volatiles in pork homogenates and patties. Addition of an antioxidant ...

Food safety requires the development of reliable techniques that ensure the origin of animal fats. In the present work, we try to verify the efficacy of using the polymorphic features of fats for discriminating animal-fat origins. We use Raman spectroscopy to collect the structural information of fat crystals. It is shown that a single Raman band at 1417 cm(-1) successfully differentiates pork ...

High protein meat-based diets are commonly promoted for weight loss, supposedly by increasing satiety and energy expenditure. Pork is a good source of protein however little information on the metabolic effects of pork consumption exists. This pilot study aimed to examine whether regular consumption of fresh lean pork could improve body composition and cardiovascular risk factors in a 6 month p...

Cannon et al. (1995) describe pork “quality” as being associated with such characteristics as freshness, wholesomeness, grade, color (appearance), eating satisfaction and processing attributes (functionality). Grandin (1994) reported that ultimate pork quality is the responsibility given 50% to the producer and 50% to the packer. The producer is responsible for selection of swine genotypes that...

The purpose of the present study was to investigate the variations in histochemical characteristics of muscle samples segregated according to metabolic rates (MR) and pork quality attributes. A total of 231 crossbred Duroc x (Yorkshire x Landrace) pigs was evaluated. Samples of the LM were taken to evaluate histochemical characteristics, postmortem MR, and meat quality. Samples were classified ...

Pork is the single most important source of animal protein in Vietnam and its availability has a substantial impact on the well-being of the Vietnamese. Since 1996, the local supply and per capita availability of pork in Vietnam have increased substantially. The trends in and sources of this growth in supply are identified by analysing official statistics. Differences in regional supply of pork...

Lindahl, G. 2005. Colour characteristics of fresh pork. Doctor’s dissertation. ISSN 1652-6880, ISBN 91-576-7042-0 The objective of the present thesis was to obtain more fundamental understanding of the mechanisms for variations in colour and colour stability of fresh pork. The effects of breed and genotype, including Duroc, Hampshire (three RN alleles), Landrace and Yorkshire pigs, were studied...