Pork sausages were prepared with lean pork meat, fat from different sources [backfat (BF), corn oil (CO) or flaxseed oil (FO); 10% of lean meat], NaCl (2%), and ice water (10%). The emulsified meat batters were stuffed into casings (3 cm in diameter) and cooked to an internal temperature of 72°C. Cooked sausages were sliced and vacuum- or aerobic-packaged individually. Sausages were irradiated ...

Enhanced or pumped pork products represent a significant proportion (40 to 50%) of the commercially available pork cuts available to consumers at the retail level. In a previous study, pork loins containing viable Toxoplasma gondii tissue cysts were pumped with solutions containing 2% sodium chloride or 1.4% or higher potassium or sodium lactate and stored at 4 degrees C for 7 days. This treatm...

Experimental auction markets were designed and used to investigate consumer preferences for sandwiches produced with meat from pigs treated with porcine somatotropin. A second-price, sealed-bid auction procedure was used to determine willingness to pay to exchange a pork loin sandwich with leaner meat from pigs treated with somatotropin for a similar sandwich with meat from untreated pigs. The ...

Fresh pork belly is a highly popular meat in South Korea, accounting for 59 % of the approximately 100 g of meat per capita that is consumed daily. Fresh pork belly offers not only high-quality protein from the lean cuts but also substantial micronutrients including fat-soluble vitamins and minerals. However, fresh pork belly generally consists of about 30 % fat, with saturated fatty acids repr...

Meat grading has always been a research subject because of its economical importance and the large variations among meat product qualities. In this study, a hyperspectral imaging system in the near-infrared (NIR) range (900-1700 nm) was developed for quality assessment of pork meat. Pork samples were classified in three quality grades, as reddish-pink, firm and non-exudative (RFN), pale, soft a...

and Implication We tested the hypothesis that supplemental dietary vitamin D3 could be used to improve tenderness of pork. On the basis of elevation of blood calcium concentration and constant feed intake, we determined that 500,000 IU daily for three days before slaughter was the optimal dosage. This dosage resulted in no improvement in pork tenderness as based on two commonly used tenderness ...

The type IX secretion system (T9SS) has been recently discovered and is specific to Bacteroidetes species. Porphyromonas gingivalis, a keystone pathogen for periodontitis, utilizes the T9SS to transport many proteins including the gingipain virulence factors across the outer membrane and attach them to the cell surface via a sortase-like mechanism. At least 11 proteins have been identified as c...

Low quality pork can possess unacceptable characteristics known as PSE. This condition is evidenced by a very light gray color. Furthermore, the muscle is very soft in texture and lacks the ability to hold water. Thus, the appearance of PSE pork reveals a very light color with soft appearance and separation between muscles with exudate (drip, purge, or moisture loss from the muscle) that ranges...

Pork quality is the set of characteristics that make meat desirable. Those characteristics might be determined by: aesthetics (taste, smell, texture, and color); nutrition (vitamins, proteins, minerals, energy, type and proportion of fat); safety (absence of pathogens or toxins); intangible qualities (organic, or meat produced under high standards of animal welfare); and qualities such as conve...

Chews are an important part of the pet product industry, with many having potential to decrease plaque or calculus formation. However, their digestion characteristics and gut transit time are virtually unknown. Two experiments were conducted to determine in vitro DM digestibility of expanded pork skin chews and rawhide chews, and apparent total tract digestibility (ATTD), gastrointestinal trans...