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Research article

First published 2003-12

Combining Traditional Breeding and Genomics to Improve Pork Quality

H.C.M. Heuven, H.J. van Wijk, J.A.M. van Arendonk

Outlook on Agriculture

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Research article

First published 2005-04

Relationship Between the Subjective and Objective Assessment of Pork M. semimembranosus and Classification of Further Processed Pork Quality

C. McDonagh, D. J. Troy, J. P. Kerry [...]

Food Science and Technology International

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Research article

First published 2025-1

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

Ping Dong, Lan Xiao, Wenjiao Fan [...]

Food Science and Technology International

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Research article

First published 2026-1

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida [...]

Food Science and Technology International

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Research article

First published 2016-8

Noninvasive Qualitative and Quantitative Assessment of Spoilage Attributes of Chilled Pork Using Hyperspectral Scattering Technique

Leilei Zhang, Yankun Peng

Applied Spectroscopy

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Research article

First published 2019-6

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Rocío Casquete, Susana C Fonseca, Ricardo Pinto [...]

Food Science and Technology International

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Research article

First published 2017-12

Meat quality,free fatty acid concentration,and oxidative stability of pork from animals fed diets containing different sources of selenium

Luis Calvo, José Segura, Fidel Toldrá [...]

Food Science and Technology International

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Research article

First published 2005-03

Variable Abattoir Conditions Affect Salmonella enterica Prevalence and Meat Quality in Swine and Pork

H.S. Hurd, J.K. Gailey, J.D. McKean [...]

Foodborne Pathogens and Disease

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Research article

First published 2020-12

Effect of pork quality and salt replacer KCl on technological and sensorial characteristics of restructured cooked hams

Mariana P Neves, Marielle M de Oliveira Paula, Paulo R Fontes [...]

Food Science and Technology International

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Research article

First published 2021-1

Temporal dominance of sensations and check-all-that-apply analysis of restructured cooked hams elaborated with different salt content and pork quality meats

Marielle Maria de Oliveira Paula, Armando Abel Massingue, Ana Paula Rocha de Moura [...]

Food Science and Technology International

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