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| Registros recuperados: 58 | |
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| Castagna,Sandra Maria Ferraz; Muller,Monika; Macagnan,Marisa; Rodenbusch,Carla Rosane; Canal,Cláudio Wageck; Cardoso,Marisa. |
| The aim of this study was to compare a polymerase chain reaction (PCR) method combined with selective enrichment in Rappaport-Vassiliadis broth (PCR-RVB) with standard microbiological techniques (SMT) for the generic detection of Salmonella in samples of porcine origin. Two hundred sixty eight field samples consisting of 42 sets of pooled porcine mandibular lymph nodes and tonsils, 44 samples of intestinal content, 38 pork sausage meat samples and 144 samples of feed collected from swine farms were submitted to the PCR-RVB and SMT protocols. Salmonella was detected in 54 samples using the PCR-RVB assay and in 42 samples by SMT, three of the SMT Salmonella-positive samples (one each of S. Derby, S. Panama and S. Typhimurium) being Salmonella-negative by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Detection; PCR; Pork; Salmonella; Swine. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822005000400013 |
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| Patinho,Iliani; Nickele,Elizandro Pruence; Brustolin,Jean Carlos; Travi,Magdalena Lajús. |
| The carcass fast freezing is one of the aspects of great prominence to the final quality of pork. In order to reduce weight loss, two experiments were performed, in which the carcasses were monitored during 20 hours to evaluate the main variables involved during two different freezing processes (standard and proposed) as follows: microbiological quality, storage temperature, relative humidity (RH) and air velocity. In experiment I, the carcasses were submitted to a system using heat shock (2 hours in static tunnel at - 25 °C) and subsequently sent to the equalization chamber. In experiment II, the carcasses were submitted to the heat shock and stored in a chamber with RH between 80-85%. The chambers used in both experiments showed no change in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freezing; Pork; Quality. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100004 |
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| KANG,Zhuang Li; ZHU,Dong-yang; LI,Bin; MA,Han-Jun; SONG,Zhao-Jun. |
| Abstract Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pre-emulsified sesame oil; Physical-chemical properties; Pork; Dynamic rheological; LF-NMR. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400620 |
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| Band,Guilherme de Oliveira; Guimarães,Simone Eliza Facioni; Lopes,Paulo Sávio; Schierholt,Alex Sandro; Silva,Kleibe Moraes; Pires,Aldrin Vieira; Benevenuto Júnior,Augusto Aloísio; Gomide,Lúcio Alberto de Miranda. |
| The PSS genotypes of 596 F2 pigs produced by initial mating of Brazilian commercial sows and native boars were characterized by PCR-RFLP and the pork quality traits were evaluated. Among the 596 pigs studied, 493 (82.7%) were NN and 103 (17.3%) were Nn. There were no differences between NN and Nn pigs in the following pork qualities: pHu (5.71 ± 0.16 vs 5.70 ± 0.11), intramuscular fat (1.55 ± 0.64% vs 1.65 ± 0.67%), shear force (5552 ± 878 g/1.2 cm vs 5507 ± 826 g/1.2 cm), lightness (44.96 ± 2.05 vs 45.01 ± 1.92), redness (0.64 ± 0.60 vs 0.79 ± 0.55), yellowness (6.62 ± 0.56 vs 6.65 ± 0.48), hue (84.28 ± 5.53 vs 83.41 ± 4.85), or chroma (6.68 ± 0.52 vs 6.73 ± 0.52). However, pork from Nn pigs had a significantly (p < 0.05) lower pH45 (6.41 ± 0.27 vs... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat quality; PCR-RFLP; Pork; PSE; PSS; Pig. |
| Ano: 2005 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-47572005000100015 |
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| INTERNATIONAL SYMPOSIUM ON THE EPIDEMIOLOGY AND CONTROL OF BIOLOGICAL, CHEMICAL AND PHYSICAL HAZARDS IN PIG AND PORK, 12., 2017, Foz do Iguaçu.. |
| Palestras/Keynote: Pork production chain: importance and challenges faced/Janice Reis Ciacci Zanella; Toxoplasma gondii and the role of pork/Sara M. Pires, Heidi Enemark, Thomas Rosendal, Anna Lúnden, Pikka Jokelainen, Lis Alban; Resilience in the pork supply chain from the food safety perspective/Lis Alban, Barbara Haesler, Liza Rosenbaum Nielsen, Simon Ruegg; Transmission of antimicrobial resistance from pigs to humans: trues and lies/Luca Guardabassi; The use of risk assessment to support control of Salmonella in pork/Maarten Nauta, Luis Corbellini, Søren Aabo. Epidemiology of foodborne pathogens and zoonotic diseases in the pork production chain; Surveillance and control of foodborne pathogens at pre-harvest and post-harvest level; Antimicrobials in... |
| Tipo: Folhetos |
Palavras-chave: Risco biológico; Safe food; Safe pork; Epidemiologia; Suinocultura; Biossegurança; Biosafety; Physical control; Chemical control; Biological control; Meat processing; Pork. |
| Ano: 2017 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1076307 |
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| YAMADA, Kazutaka; YAMAGUCHI, Toshiro; SAWANO, Kaita; KISHIMOTO, Miori; FURUHAMA, Kazuhisa; 山田, 一孝; 山口, 敏朗; 澤野, 海太; 岸本, 海織; 古濱, 和久. |
| 福島第一原子力発電所から20km圏内で飼育されていた交雑種豚が，事故17日後に清浄区域へ移動し，移動41日後に試料が採材された。Ge半導体検出器を用いて，バラ，モモ，ロース及び心臓のγ線スペクトルを測定したところ，放射性セシウムの存在が確認された。被検豚は移動前後ともに豚舎で飼育され，生涯汚染のない輸入飼料で飼養されていた。牛肉の放射能汚染の原因は汚染された稲藁と報道されているが，稲藁だけが汚染の原因ではない可能性がある。次世代のために，食の安全の観点から牛肉のみならず他の畜産物についても監視が必要である。 |
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Palavras-chave: Caesium; Food safety; Fukushima; Pig; Pork; Radioactive contamination. |
| Ano: 2012 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3827 |
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| 三上, 正幸; 島田, 謙一郎; 関川, 三男; 福島, 道広; 齋藤, 愛; 柴田, 政二; MlKAMI, Masayuki; SHIMADA, Ken-ichiro; SEKlKAWA, Mitsuo; FUKUSHIMA, Michihiro; SAITOH, Ai; SHIBATA, Seiji. |
| Thirty eight pigs born from same sow were divided into 2 group，and fed with or without cheese whey. Pigs were slaughtered after 137-172 days when the live weight was nearly 110kg. Samples of M. longissimus thoracis were analyzed for physicochemical properties. There was no significant difference in the pH，water content and colour appearance in pork between the whey and control group. Crude protein content of the whey group (21.7%) was significantly lower than that of the control (22.6%). Drip loss was measured at 1，5 and 10 days after slaughter，and the drip loss measured at 10 days was significantly lower in the whey group (25.4%) than that of the control (27.1%). Cooking loss was measured at 5 days after slaughter，was significantly lower in the whey group... |
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Palavras-chave: 豚肉; チーズホエー; ホエー; クッキングロス; ドリップロス; Pork; Cheese whey; Whey; Cooking loss; Drip loss. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3090 |
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| Szakaly, Zoltan; Horvath-Kovacs, Bernadett; Polereczki, Zsolt; Nabradi, Andras. |
| Pork is a source of nutrients essential for the human body but still it is regarded by consumers as a non-healthy product. The main objective of the study was to analyse consumption patterns concerning pork products and to define alternative target markets in bigger Hungarian towns. In the course of the research, 494 people, representative of the base population, were questioned. According to the results obtained, the consumers’ opinion and the already formed image are less favourable regarding pork than poultry in almost all respects. Respondents regarded pork as an out-of-date, slightly boring and aging product. The applied cluster analysis identified five different consumer segments. Among them, rational young consumers represent the primary target... |
| Tipo: Journal Article |
Palavras-chave: Pork; Consumption patterns; Segmentation; Re-positioning; Marketing. |
| Ano: 2009 |
URL: http://purl.umn.edu/52197 |
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| Reed, Debra; Gillespie, Jeffrey M.; Downer, Robert; Schupp, Alvin R.. |
| The U.S. Department of Agriculture, the Food and Drug Administration, and the medical profession, among others, have attempted to broaden consumers' knowledge of the nutritive content of foods. Retailers provide information by supplying point-of-purchase nutrition information and/or nutrition labels on fresh meats. The availability of nutrition information on packaged fresh meats is relatively new. A survey of Louisiana households provided estimates of their knowledge of the fat, cholesterol, and protein content of selected combinations of fresh beef, pork, chicken, and turkey meats. Permutation analysis and tabular analyses were used to assess households' nutrition knowledge of the selected fresh meats. |
| Tipo: Journal Article |
Palavras-chave: Beef; Chicken; Consumer knowledge; Nutrient content; Permutation analysis; Pork; Turkey; Food Consumption/Nutrition/Food Safety. |
| Ano: 1999 |
URL: http://purl.umn.edu/14731 |
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| Registros recuperados: 58 | |
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