Science.gov

Sample records for pork

  1. Pork Puzzlers.

    ERIC Educational Resources Information Center

    National Pork Producers Council, Des Moines, IA.

    Pork Puzzlers is a nutrition education activity booklet for elementary-level students. It includes word scrambles; quizzes with pictures that describe the Food Guide Pyramid; a nutrition word search; a mathematics problem that includes questions on pork; a maze that uses food clues; a letter decoding activity that focuses on a pork dinner; a meal…

  2. 7 CFR 1230.11 - Imported pork and pork products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Imported pork and pork products. 1230.11 Section 1230... SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION Pork Promotion, Research, and Consumer Information...

  3. 7 CFR 1230.11 - Imported pork and pork products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Imported pork and pork products. 1230.11 Section 1230.11 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION...

  4. Replacement of Pork Meat with Pork Head Meat for Frankfurters.

    PubMed

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  5. Replacement of Pork Meat with Pork Head Meat for Frankfurters

    PubMed Central

    Choi, Yun-Sang; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Kim, Young-Boong; Kim, Cheon-Jei

    2016-01-01

    The effect of reducing pork meat concentrations from 50% to 30% and replacing it with up to 20% pork head meat on chemical composition, cooking characteristics, physicochemical and textural properties, apparent viscosity, and sensory characteristics of frankfurters was determined. The highest moisture content in frankfurters was found in the control and T1 (frankfurter with 45% pork meat + 5% pork head). Protein and fat contents in frankfurters with pork head meat added were significantly (p<0.05) higher than those in the control. When the concentration of pork head meat was increased from 0% to 20%, cooking loss, total expressible fluid separation, fat separation, and pH of frankfurters were increased, while the lightness, redness, yellowness, and apparent viscosity of frankfurters were decreased. Ash contents, cohesiveness, color, and tenderness of sensory characteristics of frankfurters added with different amounts of pork meat or pork head meat were not significantly (p>0.05) different from those of the control or there treatments. Frankfurters in T4 (frankfurter with 30% pork meat + 20% pork head) had the lowest (p<0.05) hardness and gumminess. The hardness and gumminess of frankfurters in other treatments were not significantly different (p>0.05) from that in the control. Frankfurters with higher pork head meat concentrations had lower flavor, juiciness, and overall acceptability scores. Therefore, replacing pork meat with pork head meat in the formulation could successfully produce results similar to those of control frankfurters. The best results were obtained when 10% pork head meat was used to replace pork meat. PMID:27621683

  6. 7 CFR 1230.19 - Pork.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork. 1230.19 Section 1230.19 Agriculture Regulations... ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION Pork Promotion, Research, and Consumer Information Order Definitions § 1230.19 Pork. Pork...

  7. 7 CFR 1230.614 - Pork product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.614 Section 1230.614 Agriculture... CONSUMER INFORMATION Procedures for the Conduct of Referendum Definitions § 1230.614 Pork product. The term Pork product means an edible product processed in whole or in part from pork....

  8. Tapeworm infection - beef or pork

    MedlinePlus

    ... are infected when they pass segments of the worm in their stool, especially if the segments are ... In rare cases, worms can cause a blockage in the intestine. If pork tapeworm larvae move out of the intestine, they can cause ...

  9. Tapeworm infection - beef or pork

    MedlinePlus

    Teniasis; Pork tapeworm; Beef tapeworm; Tapeworm; Taenia saginata ; Taenia solium ; Taeniasis ... usually carry Taenia saginata ( T. saginata ). Pigs carry Taenia solium (T. solium) . In the human intestine, the young ...

  10. 9 CFR 319.141 - Fresh pork sausage.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Fresh pork sausage. 319.141 Section... Sausage § 319.141 Fresh pork sausage. “Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork or both, but not including pork byproducts, and may contain Mechanically Separated (Species)...

  11. 7 CFR 1230.20 - Pork product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Pork product. 1230.20 Section 1230.20 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION Pork Promotion,...

  12. 7 CFR 1230.20 - Pork product.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork product. 1230.20 Section 1230.20 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS... product. Pork product means an edible product produced or processed in whole or in part from pork....

  13. 7 CFR 1230.613 - Pork.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Pork. 1230.613 Section 1230.613 Agriculture... AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION Procedures for the Conduct of Referendum Definitions § 1230.613 Pork. The term...

  14. 9 CFR 319.29 - Miscellaneous pork products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Miscellaneous pork products. 319.29... Miscellaneous pork products. (a) Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120 °F.) of fresh...

  15. 9 CFR 319.29 - Miscellaneous pork products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... Miscellaneous pork products. (a) Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is... fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh odor and appearance....

  16. The United States pork niche market phenomenon.

    PubMed

    Honeyman, M S; Pirog, R S; Huber, G H; Lammers, P J; Hermann, J R

    2006-08-01

    After the broad industrialization of the US pork industry, there has been a development of niche markets for export and domestic pork; that is, there is a pork niche market phenomenon. The US pork niche market phenomenon is characterized, and 2 of the major markets are explained in detail. With the Midwest's tradition of a diversified family-based agriculture and record low hog prices of the late 1990s, the conditions were conducive for this phenomenon to develop. Pork niche markets utilize various sales methods including Internet sales, local abattoir sales, direct marketing, farmer networks, and targeting to organized groups. In 2003, there were approximately 35 to 40 active pork niche marketing efforts in Iowa. The Berkshire breed is an example of a swine breed that has had a recent resurgence because of niche markets. Berkshire pork is known for tenderness and excellent quality. Berkshire registrations have increased 4-fold in the last 10 yr. One of the larger niche marketers of "natural pork" is Niman Ranch Pork, which has more than 400 farmer-producers and processes about 2,500 pigs weekly. Many US consumers of pork are interested in issues concerning the environment, food safety, pig welfare, and pig farm ownership and structure. These consumers may be willing to pay more for pork from farmers who are also concerned about these issues. Small- and medium-sized swine farmers are active in pork niche markets. Niche markets claim product differentiation by superior or unique product quality and social attributes. Quality attributes include certain swine breeds, and meat quality, freshness, taste or flavor, and tenderness. Social or credence attributes often are claimed and include freedom from antibiotics and growth promotants; local family farm production; natural, organic, outdoor, or bedded rearing; humane rearing; known origin; environmentally friendly production; and the absence of animal by-products in the feed. Niche pork markets and alternative swine

  17. 7 CFR 1230.608 - Imported porcine animals, pork, and pork products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 10 2010-01-01 2010-01-01 false Imported porcine animals, pork, and pork products. 1230.608 Section 1230.608 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND...

  18. 7 CFR 1230.608 - Imported porcine animals, pork, and pork products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Imported porcine animals, pork, and pork products. 1230.608 Section 1230.608 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND...

  19. 7 CFR 1230.608 - Imported porcine animals, pork, and pork products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 10 2012-01-01 2012-01-01 false Imported porcine animals, pork, and pork products. 1230.608 Section 1230.608 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND...

  20. 7 CFR 1230.608 - Imported porcine animals, pork, and pork products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 10 2013-01-01 2013-01-01 false Imported porcine animals, pork, and pork products. 1230.608 Section 1230.608 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND...

  1. Pork safety: achievements and challenges.

    PubMed

    Davies, P R

    2010-11-01

    Safepork is a biennial international symposium for researchers investigating the epidemiology and control of foodborne hazards in pork. Current research is heavily weighted towards enteric bacterial pathogens for which development of reliable practical interventions for farmers has proven frustrating. In contrast, modern production practices have greatly reduced the risk of parasitic foodborne pathogens. Better understanding of host adaptation of emerging agents is important for assessing their potential zoonotic and foodborne risks. PMID:21083812

  2. Prediction of pork fat attributes using NIR Images of frozen and thawed pork.

    PubMed

    Huang, H; Liu, L; Ngadi, M O

    2016-09-01

    The potential of NIR hyperspectral images of fresh, frozen, and frozen-thawed pork was investigated to quantify intramuscular fat (IMF) content and marbling score (MS) of pork. A Gabor filter which is a Gaussian function-based texture extraction algorithm was applied for image preprocessing after ROI (region of interest) selection. Both raw and Gabor filtered mean spectra of fresh, frozen, and frozen-thawed pork were calculated and their first derivatives at selected optimal wavelengths were used to establish multiple linear regression (MLR) models. The MLR models based on the first derivative of Gabor filtered mean spectra produced best results for both IMF content prediction and marbling score assessment. Models were used to visualize fat distribution in pork loin. The current study therefore demonstrated the potential of using NIR images of frozen-thawed pork to assess IMF content and using frozen and frozen-thawed pork to evaluate MS of pork. PMID:27132204

  3. 7 CFR 1230.614 - Pork product.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 10 2011-01-01 2011-01-01 false Pork product. 1230.614 Section 1230.614 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (MARKETING AGREEMENTS AND ORDERS; MISCELLANEOUS COMMODITIES), DEPARTMENT OF AGRICULTURE PORK PROMOTION, RESEARCH, AND CONSUMER INFORMATION Procedures for...

  4. Factors Affecting the Textural Properties of Pork

    ERIC Educational Resources Information Center

    Holmer, Sean Frederick

    2009-01-01

    Research concerning rate and extent of tenderization has focused on beef or lamb. However, it is critical to understand these processes in pork, especially as retailers move towards minimally processed or non-enhanced product. The objectives of this experiment were to evaluate the textural properties of pork (firmness and tenderness) by examining…

  5. Update on genetic markers for pork quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    To determine the robustness of reported marker associations with pork quality traits, assay systems were developed for as many polymorphisms from the literature as possible. These assays were genotyped across pigs (n = 1,291) with pork quality data available from four populations. Genetic marker-phe...

  6. 9 CFR 319.160 - Smoked pork sausage.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Smoked pork sausage. 319.160 Section 319.160 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE... § 319.160 Smoked pork sausage. “Smoked Pork Sausage” is pork sausage that is smoked with hardwood...

  7. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined European...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... pork, pork products, and swine from the APHIS-defined European CSF region. 94.24 Section 94.24 Animals..., EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE... pork, pork products, and swine from the APHIS-defined European CSF region. (a) Pork and pork...

  8. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined EU CSF...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... pork, pork products, and swine from the APHIS-defined EU CSF region. 94.24 Section 94.24 Animals and... NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE... pork, pork products, and swine from the APHIS-defined EU CSF region. (a) Pork and pork products....

  9. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined European...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... pork, pork products, and swine from the APHIS-defined European CSF region. 94.24 Section 94.24 Animals..., EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE... pork, pork products, and swine from the APHIS-defined European CSF region. (a) Pork and pork...

  10. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined EU CSF...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... pork, pork products, and swine from the APHIS-defined EU CSF region. 94.24 Section 94.24 Animals and... NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE, AND BOVINE... pork, pork products, and swine from the APHIS-defined EU CSF region. (a) Pork and pork products....

  11. 9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... live swine, pork, or pork products from certain regions free of classical swine fever. 94.25 Section 94... DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE... the importation of live swine, pork, or pork products from certain regions free of classical...

  12. 9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... live swine, pork, or pork products from certain regions free of classical swine fever. 94.25 Section 94... DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE... the importation of live swine, pork, or pork products from certain regions free of classical...

  13. 9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... live swine, pork, or pork products from certain regions free of classical swine fever. 94.25 Section 94... DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE... the importation of live swine, pork, or pork products from certain regions free of classical...

  14. 9 CFR 94.25 - Restrictions on the importation of live swine, pork, or pork products from certain regions free...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... live swine, pork, or pork products from certain regions free of classical swine fever. 94.25 Section 94... DISEASE, EXOTIC NEWCASTLE DISEASE, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE VESICULAR DISEASE... the importation of live swine, pork, or pork products from certain regions free of classical...

  15. Quality Improvement of Pork Loin by Dry Aging.

    PubMed

    Lee, Cheol Woo; Lee, Ju Ri; Kim, Min Kyu; Jo, Cheorun; Lee, Kyung Haeng; You, Insin; Jung, Samooel

    2016-01-01

    This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin. PMID:27433108

  16. Nutrient comparison between enhanced and natural fresh pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    To improve taste, texture, and color, many pork products are enhanced with solutions of water, salts, and other flavorings. This study evaluated the effect of enhancement and cooking method on the mineral content of fresh pork. Natural (N; n=72) and enhanced (EN; n=72) fresh pork cuts (nine cuts, in...

  17. Quality Improvement of Pork Loin by Dry Aging

    PubMed Central

    Jo, Cheorun; Lee, Kyung Haeng; You, Insin

    2016-01-01

    This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. The left halves of the carcasses were aged at 2±1℃ and a relative humidity of 80% for 40 d. The total aerobic bacteria count was similar between the control and dry-aged pork loin (p>0.05). Lactic-acid bacteria was absent in both the control and dry-aged pork loins. Dry-aged pork loin contained low moisture and high protein and ash compared to the controls (p<0.05). The pH was higher and cooking loss was lower in dry-aged pork loin compared to that in the control (p<0.05). Flavor related compounds, such as total free amino acid, hypoxanthine, and inosine of pork loin were higher in dry-aged pork loin; whereas, inosine 5'-monophosphate and guanosine 5'-monophosphate were low in dry-aged pork loin than control (p<0.05). There was no difference in carnosine and anserine content between dry-aged pork loin and the control (p>0.05). Dry-aged pork loin had lower hardness and shear force and received higher core in sensory evaluation than the control (p<0.05). According to the results, dry aging improved textural and sensorial quality of pork loin. PMID:27433108

  18. Isolation of Salmonellae from Pork Carcasses

    PubMed Central

    Carpenter, J. A.; Elliot, J. G.; Reynolds, A. E.

    1973-01-01

    Four hundred and twenty pork carcasses from four abattoirs were examined for the presence of salmonellae by use of swabbing-enrichment techniques and contact plate methods. Carcasses from only one abattoir were found to be contaminated by swabbing-enrichment (23.3%) and contact plate (17.9%) methods. The area of the skin side of the ham, near the anal opening, was determined to be the area to examine for isolating salmonellae from pork carcasses with the greatest frequency. The most frequently isolated species of salmonellae in this study were Salmonella derby, S. anatum, S. typhimurium, and S. indiana. PMID:4577175

  19. 7 CFR 65.175 - Ground pork.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Ground pork. 65.175 Section 65.175 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  20. 7 CFR 65.215 - Pork.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Pork. 65.215 Section 65.215 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  1. 7 CFR 65.175 - Ground pork.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 7 Agriculture 3 2013-01-01 2013-01-01 false Ground pork. 65.175 Section 65.175 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  2. 7 CFR 65.175 - Ground pork.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Ground pork. 65.175 Section 65.175 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  3. 7 CFR 65.215 - Pork.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 7 Agriculture 3 2014-01-01 2014-01-01 false Pork. 65.215 Section 65.215 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  4. 7 CFR 65.175 - Ground pork.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Ground pork. 65.175 Section 65.175 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  5. 7 CFR 65.215 - Pork.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 7 Agriculture 3 2012-01-01 2012-01-01 false Pork. 65.215 Section 65.215 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  6. 7 CFR 65.215 - Pork.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 7 Agriculture 3 2010-01-01 2010-01-01 false Pork. 65.215 Section 65.215 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  7. 7 CFR 65.175 - Ground pork.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Ground pork. 65.175 Section 65.175 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE...

  8. 7 CFR 65.215 - Pork.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 7 Agriculture 3 2011-01-01 2011-01-01 false Pork. 65.215 Section 65.215 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices), DEPARTMENT OF AGRICULTURE (CONTINUED) REGULATIONS AND STANDARDS UNDER THE AGRICULTURAL MARKETING ACT OF 1946 AND THE EGG...

  9. Adapting to Pork-Barrel Science.

    ERIC Educational Resources Information Center

    Walsh, John

    1987-01-01

    Discusses the increasing trend toward the pork-barrel funding of science projects, particularly for grants to academic institutions. Addresses the new strategies being employed by opponents of such funding. Describes some of the possible ramifications of the various strategies and the perceived link between science funding and economic growth. (TW)

  10. 9 CFR 94.24 - Restrictions on the importation of pork, pork products, and swine from the APHIS-defined European...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... pork, pork products, and swine from the APHIS-defined European CSF region. 94.24 Section 94.24 Animals..., NEWCASTLE DISEASE, HIGHLY PATHOGENIC AVIAN INFLUENZA, AFRICAN SWINE FEVER, CLASSICAL SWINE FEVER, SWINE... Restrictions on the importation of pork, pork products, and swine from the APHIS-defined European CSF...

  11. Pre-slaughter handling and pork quality.

    PubMed

    Vermeulen, L; Van de Perre, V; Permentier, L; De Bie, S; Verbeke, G; Geers, R

    2015-02-01

    Environmental variables, as sound levels, were collected during the pre-slaughter process in 18 different Belgian commercial slaughterhouses. Four pre-slaughter phases were determined: firstly after arrival of the truck at the slaughterhouse and just before unloading, secondly during unloading, thirdly at lairage and finally while moving to the stunner. A total of 8508 pigs was examined during the pre-slaughter process, of which the pH(LT) (M. longissimus thoracis), at 30 min post-mortem was measured. For each pre-slaughter phase, variables which might influence pork quality were determined. Moreover, this study made it possible to infer a checklist to represent and predict PSE traits of pork for all kind of pre-slaughter situations. The checklist shows also that the impact on pork quality is more decisive for the variables measured close to the stunning phase. Hence, this information is useful for the industry to optimize handling of pigs, reducing the risk for PSE traits. PMID:25460114

  12. Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages

    PubMed Central

    Lee, Hyun-Jin; Jung, Eun-Hee; Lee, Sang-Hwa; Kim, Jong-Hee; Lee, Jae-Joon; Choi, Yang-II

    2015-01-01

    This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers. PMID:26761810

  13. Non-invasive Prediction of Pork Loin Tenderness

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The present experiment was conducted to develop a non-invasive method to predict tenderness of pork loins. Boneless pork loins (n = 901) were evaluated either on line on the loin boning and trimming line of large-scale commercial plants (n = 465) or at the U.S. Meat Animal Research Center abattoir ...

  14. Does pre-slaughter stress affect pork safety risk?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Salmonella is the top food safety priority for the pork industry. Although contamination of pork occurs along the slaughter and processing line, infected live pigs entering the abattoir constitute the original Salmonella contamination source. However, the extent of carcass contamination is not only ...

  15. Does Pre-Slaughter Stress Affect Pork Safety?

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Although much of the Salmonella contamination of pork occurs along the slaughter and processing line, infected pigs delivered to the abattoirs are considered as the original source of pork contaminations. Studies of the effects of pre-slaughter stressors on food safety risk in market pigs are scarce...

  16. Production systems and influence on eating quality of pork.

    PubMed

    Bonneau, Michel; Lebret, Bénédicte

    2010-02-01

    The present paper reviews the available information on the eating quality of pork from the perspective of production systems considered at farm level. Among the specifications differentiating systems having a claim on eating quality, breed, feeding strategy, rearing conditions and slaughter age/weight of the pigs may influence pork eating quality. Specific genetic X environment interactions such as the use of slow growing-fat local breeds reared in extensive conditions, as encountered in local Mediterranean systems, lead to high eating quality of pork and pork products Organic production per se has little influence on the eating quality of pork. Welfare-oriented specifications such as enriched living environment, outdoor access or free-range rearing have limited consequences on pork quality. Because boar taint negatively impacts the consumer acceptability of pork, a total ban on castration to improve animal welfare would be a real challenge for the management of pork quality in those countries where entire male pig production is not currently common. PMID:20374788

  17. Prediction of Pork Longissimus Lean Color Stability Using VIS/NIR

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Insufficient case-life is a costly problem facing pork processors. To assess Visible and Near-Infrared (VIS/NIR) spectroscopy as a technology to sort pork loins according to lean color stability, center-cut pork loins (n = 1208) were selected from the boning lines of four large-scale pork processor...

  18. The impacts of information about the risks and benefits of pork consumption on Chinese consumers' perceptions towards, and intention to eat, pork.

    PubMed

    Verbeke, Wim; Liu, Rongduo

    2014-12-01

    This study investigates the impacts of information on the benefits and risks of eating pork on Chinese consumers' attitudes and intentions. Data were collected in March 2013 through a consumer survey (n=909) in Beijing and Baoding City. An experiment was conducted using three types of message (positive, negative, and balanced) combined with three information sources (government, research institutes, and the pork industry). Participants ate pork almost every second day. They perceived pork as rather nutritious and relatively expensive and had neutral views about its healthiness and safety. Exposure to negative information (about risks only) resulted in a significant and negative change in consumers' perceptions of pork's nutritional value, price, healthiness and safety, while exposure to positive information (about benefits only) caused a positive change in consumers' perceptions about pork's healthiness and safety. Exposure to balanced information resulted in a significant and negative change in the perceived nutritional value of pork. Participants' intended frequency of pork consumption was significantly lower after exposure to information, irrespective of the type of information received. Exposure to risks-only information decreased consumers' intention to eat pork, while exposure to benefit-only information had a positive effect on consumers' intentions to eat pork. Exposure to balanced risk/benefit information had no effect on intended pork consumption. Of the information used, governmental materials were found to have a positive impact on consumers' perceptions of pork's safety. Implications for communication strategies with Chinese consumers about pork consumption are discussed. PMID:25119515

  19. Requirements of supply chain management in differentiating European pork chains.

    PubMed

    Trienekens, Jacques; Wognum, Nel

    2013-11-01

    This paper summarizes results obtained by research into pork chain management in the EU Integrated Project Q-Porkchains. Changing demands for intrinsic and extrinsic quality attributes of pork products impact the way supply chain management should be organized from the farmer down to the consumer. The paper shows the importance of Quality Management Systems for integrating supply chains and enhancing consumer confidence. The paper also presents innovations in information system integration for aligning information exchange in the supply chain and logistics concepts based on innovative measurement technologies at the slaughterhouse stage. In the final section research challenges towards sustainable pork supply chains satisfying current consumer demands are presented. PMID:23611335

  20. 9 CFR 318.10 - Prescribed treatment of pork and products containing pork to destroy trichinae.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... the Director of the Federal Register in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies may be obtained from the Association of Official... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Prescribed treatment of pork...

  1. Hyperspectral imaging technique for determination of pork freshness attributes

    NASA Astrophysics Data System (ADS)

    Li, Yongyu; Zhang, Leilei; Peng, Yankun; Tang, Xiuying; Chao, Kuanglin; Dhakal, Sagar

    2011-06-01

    Freshness of pork is an important quality attribute, which can vary greatly in storage and logistics. The specific objectives of this research were to develop a hyperspectral imaging system to predict pork freshness based on quality attributes such as total volatile basic-nitrogen (TVB-N), pH value and color parameters (L*,a*,b*). Pork samples were packed in seal plastic bags and then stored at 4°C. Every 12 hours. Hyperspectral scattering images were collected from the pork surface at the range of 400 nm to 1100 nm. Two different methods were performed to extract scattering feature spectra from the hyperspectral scattering images. First, the spectral scattering profiles at individual wavelengths were fitted accurately by a three-parameter Lorentzian distribution (LD) function; second, reflectance spectra were extracted from the scattering images. Partial Least Square Regression (PLSR) method was used to establish prediction models to predict pork freshness. The results showed that the PLSR models based on reflectance spectra was better than combinations of LD "parameter spectra" in prediction of TVB-N with a correlation coefficient (r) = 0.90, a standard error of prediction (SEP) = 7.80 mg/100g. Moreover, a prediction model for pork freshness was established by using a combination of TVB-N, pH and color parameters. It could give a good prediction results with r = 0.91 for pork freshness. The research demonstrated that hyperspectral scattering technique is a valid tool for real-time and nondestructive detection of pork freshness.

  2. Consumer satisfaction with pork meat and derived products in five European countries.

    PubMed

    Resano, Helena; Perez-Cueto, Federico J A; de Barcellos, Marcia D; Veflen-Olsen, Nina; Grunert, Klaus G; Verbeke, Wim

    2011-02-01

    This paper investigates consumers' satisfaction level with pork meat and derived products in five European countries. Data were collected through a cross-sectional web-based survey in Belgium, Denmark, Germany, Greece, and Poland during January 2008 with a total sample of 2437 consumers. Data included socio-demographics and questions regarding satisfaction with 27 common pork-based products; classified into fresh pork, processed pork and pork meat products. Satisfaction was evaluated in terms of overall satisfaction, as well as satisfaction with health-giving qualities, price, convenience and taste. Logistic regression analyses showed taste as the main determinant of satisfaction, followed by convenience. Healthfulness is not a significant driver of overall satisfaction. Price influences satisfaction with fresh pork more than with processed products. Tasty pork, easy to prepare and consume, with adequate promotion of its healthfulness, and with a good price/quality relationship appears to be the key factor to satisfy pork consumers. PMID:21029759

  3. Thermal inactivation of Salmonella spp. in pork burger patties.

    PubMed

    Gurman, P M; Ross, T; Holds, G L; Jarrett, R G; Kiermeier, A

    2016-02-16

    Predictive models, to estimate the reduction in Escherichia coli O157:H7 concentration in beef burgers, have been developed to inform risk management decisions; no analogous model exists for Salmonella spp. in pork burgers. In this study, "Extra Lean" and "Regular" fat pork minces were inoculated with Salmonella spp. (Salmonella 4,[5],12,i:-, Salmonella Senftenberg and Salmonella Typhimurium) and formed into pork burger patties. Patties were cooked on an electric skillet (to imitate home cooking) to one of seven internal temperatures (46, 49, 52, 55, 58, 61, 64 °C) and Salmonella enumerated. A generalised linear logistic regression model was used to develop a predictive model for the Salmonella concentration based on the internal endpoint temperature. It was estimated that in pork mince with a fat content of 6.1%, Salmonella survival will be decreased by -0.2407log10 CFU/g for a 1 °C increase in internal endpoint temperature, with a 5-log10 reduction in Salmonella concentration estimated to occur when the geometric centre temperature reaches 63 °C. The fat content influenced the rate of Salmonella inactivation (P=0.043), with Salmonella survival increasing as fat content increased, though this effect became negligible as the temperature approached 62 °C. Fat content increased the time required for patties to achieve a specified internal temperature (P=0.0106 and 0.0309 for linear and quadratic terms respectively), indicating that reduced fat pork mince may reduce the risk of salmonellosis from consumption of pork burgers. Salmonella serovar did not significantly affect the model intercepts (P=0.86) or slopes (P=0.10) of the fitted logistic curve. This predictive model can be applied to estimate the reduction in Salmonella in pork burgers after cooking to a specific endpoint temperature and hence to assess food safety risk. PMID:26686598

  4. Pork in good company? Exploratory analysis of side dishes, beverages, foodscapes and individual characteristics.

    PubMed

    Verbeke, Wim; Perez-Cueto, Federico J A; de Barcellos, Marcia Dutra; Grunert, Klaus G

    2013-11-01

    The objective of this study is to explore the association between pork as the main meal component and the choice for side dishes and beverages depending on foodscape and individual characteristics, including overweight and obesity among fresh pork consumers (n=2156) in five European countries (Belgium, Denmark, Germany, Greece and Poland). Males were found to combine pork more with caloric drinking (odds ratio=1.32) and low levels of vegetable intake (odds ratio=1.32) compared to females. Younger consumers were more likely to combine pork with low levels of vegetable intake but less likely to combine pork with sauces or condiments. Heavy users of pork were more likely (odds ratio=1.43) to combine pork with sauces or condiments. The study also found an association between being overweight or obese and higher consumption of carbohydrate rich staple foods (odds ratio=1.30) and caloric drinks (odds ratio=1.30) as side dishes to pork meat. Substantial cross-cultural differences were revealed in line with typical pork consumption and meal composition habits in the respective countries. Finally, this study found that the company of family plays a significant role when choosing side dishes for pork as meal center, thus constituting a relevant venue for the positioning and marketing of pork, as well as for future public health information about meals with pork as main meal component. PMID:23562715

  5. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  6. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Pork with barbecue sauce and beef with..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50...

  7. Hepatitis E Virus in Pork Food Chain, United Kingdom, 2009–2010

    PubMed Central

    Berto, Alessandra; Martelli, Francesca; Grierson, Sylvia

    2012-01-01

    We investigated contamination by hepatitis E virus (HEV) in the pork production chain in the United Kingdom. We detected HEV in pig liver samples in a slaughterhouse, in surface samples from a processing plant, and in pork sausages and surface samples at point of sale. Our findings provide evidence for possible foodborne transmission of HEV during pork production. PMID:22840183

  8. Physicochemical and microbiological changes in irradiated fresh pork loins.

    PubMed

    Dogbevi, M K; Vachon, C; Lacroix, M

    1999-04-01

    The effect of γ-irradiation on the physicochemical and microbiological properties of fresh pork was studied. Radiation treatments were carried out under air on fresh pork loins at doses of 2, 4 and 8 kGy and the loins were evaluated for deamidation, solubility, sulphydryl content and surface hydrophobicity. Deamidation was significantly (p⩽0.05) affected by the treatment with 98% deamidation at a dose of 8 kGy. No significant changes (p>0.05) were noted in sulphydryl content under the same conditions. The increase in deamidation resulted in a decrease in hydrophobicity and an increase in protein solubility. γ-irradiation also reduced the number of microorganisms in the meat. Mesophiles were more resistant to the irradiation treatment than psychrotrophs and Pseudomonas. All irradiated pork samples (1 or 3 kGy) had a bacterial count lower that 10(7) CFU/g after 15 days of storage. A minimal dose of 1 kGy was sufficient to increase the shelf life of fresh pork loins although variations in initial pork contamination was found to be the determining factor accounting for the effectiveness of the treatment. PMID:22062030

  9. Nondestructive prediction of pork freshness parameters using multispectral scattering images

    NASA Astrophysics Data System (ADS)

    Tang, Xiuying; Li, Cuiling; Peng, Yankun; Chao, Kuanglin; Wang, Mingwu

    2012-05-01

    Optical technology is an important and immerging technology for non-destructive and rapid detection of pork freshness. This paper studied on the possibility of using multispectral imaging technique and scattering characteristics to predict the freshness parameters of pork meat. The pork freshness parameters selected for prediction included total volatile basic nitrogen (TVB-N), color parameters (L *, a *, b *), and pH value. Multispectral scattering images were obtained from pork sample surface by a multispectral imaging system developed by ourselves; they were acquired at the selected narrow wavebands whose center wavelengths were 517,550, 560, 580, 600, 760, 810 and 910nm. In order to extract scattering characteristics from multispectral images at multiple wavelengths, a Lorentzian distribution (LD) function with four parameters (a: scattering asymptotic value; b: scattering peak; c: scattering width; d: scattering slope) was used to fit the scattering curves at the selected wavelengths. The results show that the multispectral imaging technique combined with scattering characteristics is promising for predicting the freshness parameters of pork meat.

  10. Pork grade evaluation using hyperspectral imaging techniques

    NASA Astrophysics Data System (ADS)

    Zhou, Rui; Cai, Bo; Wang, Shoubing; Ji, Huihua; Chen, Huacai

    2011-11-01

    The method to evaluate the grade of the pork based on hyperspectral imaging techniques was studied. Principal component analysis (PCA) was performed on the hyperspectral image data to extract the principal components which were used as the inputs of the evaluation model. By comparing the different discriminating rates in the calibration set and the validation set under different information, the choice of the components can be optimized. Experimental results showed that the classification evaluation model was the optimal when the principal of component (PC) of spectra was 3, while the corresponding discriminating rate was 89.1% in the calibration set and 84.9% in the validation set. It was also good when the PC of images was 9, while the corresponding discriminating rate was 97.2% in the calibration set and 91.1% in the validation set. The evaluation model based on both information of spectra and images was built, in which the corresponding PCs of spectra and images were used as the inputs. This model performed very well in grade classification evaluation, and the discriminating rates of calibration set and validation set were 99.5% and 92.7%, respectively, which were better than the two evaluation models based on single information of spectra or images.

  11. Prediction of Pork Quality by Fuzzy Support Vector Machine Classifier

    NASA Astrophysics Data System (ADS)

    Zhang, Jianxi; Yu, Huaizhi; Wang, Jiamin

    Existing objective methods to evaluate pork quality in general do not yield satisfactory results and their applications in meat industry are limited. In this study, fuzzy support vector machine (FSVM) method was developed to evaluate and predict pork quality rapidly and nondestructively. Firstly, the discrete wavelet transform (DWT) was used to eliminate the noise component in original spectrum and the new spectrum was reconstructed. Then, considering the characteristic variables still exist correlation and contain some redundant information, principal component analysis (PCA) was carried out. Lastly, FSVM was developed to differentiate and classify pork samples into different quality grades using the features from PCA. Jackknife tests on the working datasets indicated that the prediction accuracies were higher than other methods.

  12. Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

    PubMed Central

    Zhou, Cunliu; Zhang, Lin; Wang, Hui; Chen, Conggui

    2012-01-01

    The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significant reduction of b* values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture. PMID:25049507

  13. Characterization of Extended Spectrum Β-Lactamase Producing Enterobacteria and Methicillin-Resistant Staphylococcus aureus Isolated from Raw Pork and Cooked Pork Products in South China.

    PubMed

    Li, Lili; Ye, Lei; Yu, Li; Zhou, Chenqing; Meng, Hecheng

    2016-07-01

    In this study, we assessed the co-colonization with extended spectrum β-lactamase producing Enterobacteria (ESBL-E) and methicillin-resistant Staphylococcus aureus (MRSA) in raw pork and cooked pork products in south China. In total, 240 raw pork and 240 cooked pork samples collected from supermarkets (n = 20) and local butcher shops (n = 20) in the city of Guangzhou (China) were investigated. Raw pork and cooked pork was more frequent colonization with ESBL-E (7.5% in raw pork and 0.4% in cooked pork products) than with MRSA (4.2% in raw pork). Two of samples were contaminated with both tested types of multidrug-resistant bacteria. High antibiotic-resistance rate with wide spectrums of both ESBL-E and MRSA isolated were observed. In ESBL-E isolates, TEM (n = 15), CTX-M-1 (n = 3), CTX-M-9 (n = 1), and SHV (n = 1) genes were detected. TEM and SHV genes were associated with CTX-M-1 in 2 isolates, respectively. The CTX-M-9 gene of 1 isolate from cooked pork samples was found to be transferred to Escherichia coli J53 by conjugation. Detected MLST-types of MRSA were livestock-associated ST7 (n = 5) and ST9 (n = 4), as well as hospital-acquired ST239 (n = 1), suggesting contamination from human source(s) during meat processing. These findings confirmed a contamination of raw pork and cooked pork with ESBL-E and MRSA and emphasized the necessity of enforcing hygienic practices and specific detection of MRSA and ESBL-producing bacteria in meat processing and storage. PMID:27232438

  14. Ultrasonic characterization of pork meat salting

    NASA Astrophysics Data System (ADS)

    García-Pérez, J. V.; De Prados, M.; Pérez-Muelas, N.; Cárcel, J. A.; Benedito, J.

    2012-12-01

    Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main objective of this work was to test the ability of low intensity ultrasound to monitor the salting process of pork meat. Cylindrical samples (diameter 36 mm, height 60±10 mm) of Biceps femoris were salted (brine 20% NaCl, w/w) at 2 °C for 1, 2, 4 and 7 days. During salting and at each experimental time, three cylinders were taken in order to measure the ultrasonic velocity at 2 °C. Afterwards, the cylinders were split in three sections (height 20 mm), measuring again the ultrasonic velocity and determining the salt and the moisture content by AOAC standards. In the whole cylinders, moisture content was reduced from 763 (g/kg sample) in fresh samples to 723 (g/kg sample) in samples salted for 7 days, while the maximum salt gain was 37.3 (g/kg sample). Although, moisture and salt contents up to 673 and 118 (g/kg sample) were reached in the sections of meat cylinders, respectively. During salting, the ultrasonic velocity increased due to salt gain and water loss. Thus, significant (p<0.05) linear relationships were found between the ultrasonic velocity and the salt (R2 = 0.975) and moisture (R2 = 0.863) contents. In addition, the change of the ultrasonic velocity with the increase of the salt content showed a good agreement with the Kinsler equation. Therefore, low intensity ultrasound emerges as a potential technique to monitor, in a non destructive way, the meat salting processes carried out in the food industry.

  15. 76 FR 12887 - Wholesale Pork Reporting Negotiated Rulemaking Committee

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-03-09

    ... the Notice of Establishment of Negotiated Rulemaking Committee published November 24, 2010 (75 FR..., Federal Register notice, and announcing the first meeting (76 FR 4554). II. Statutory Provisions The... committee meeting. SUMMARY: This document announces the second meeting of the Wholesale Pork...

  16. 9 CFR 319.104 - Cured pork products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Cured pork products. 319.104 Section 319.104 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION DEFINITIONS AND...

  17. "Chilled" pork--Part II. Consumer perception of sensory quality.

    PubMed

    Ngapo, T M; Riendeau, L; Laberge, C; Fortin, J

    2012-12-01

    The objective of this study was to compare consumer perception of the sensory quality of grilled Canadian pork destined for Japanese and domestic markets, with particular reference to export selection criteria imposed by Japanese importers and transportation conditions. Consumers from Quebec, Canada tasted local and export quality pork subjected to "chilled" (aged 43 days at -1.7 °C) or conventional ageing (5 days at 3.1 °C). Consumers' scores (out of 10) were higher (P<0.05) in the "chilled" than conventionally aged pork for tenderness (6.8 vs 5.7), juiciness (6.6 vs 6.0), taste liking (6.4 vs 5.9) and overall acceptability (6.7 vs 6.1). When informed that the conventionally aged, domestic quality pork was destined for the domestic market, consumer scores increased significantly (P<0.05). No effect of information was observed on the perception of the 'chilled' export quality meat, perhaps a consequence of the high sensory quality observed prior to labelling. PMID:22647653

  18. Using Economics and Genetics To Produce Leaner Pork.

    ERIC Educational Resources Information Center

    Welch, Mary A., Ed.

    1994-01-01

    The booklet describes the STAGES (Swine Testing and Genetic Evaluation System) program developed at Purdue University (Indiana), along with the USDA, National Pork Producers Council and swine breed associations. By selecting breeding stock from a coded catalogue developed by STAGES, producers are able to select the best breeding stock for more…

  19. 76 FR 23513 - Wholesale Pork Reporting Negotiated Rulemaking Committee

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-04-27

    ... Establishment of Negotiated Rulemaking Committee published November 24, 2010 (75 FR 71568). On January 26, 2011... announcing the first meeting (76 FR 4554). Previous Committee meetings have been held on February 8-10, 2011...; ] DEPARTMENT OF AGRICULTURE Agricultural Marketing Service 7 CFR Part 59 Wholesale Pork Reporting...

  20. Nutrient Content of Single – Muscle Pork Cuts

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The two objectives of this study were to determine the nutrient profiles of four fresh pork cuts (fabricated from individual muscles extracted from subprimals) for dissemination in the USDA National Nutrient Database for Standard Reference (SR) and determine cooking yields and nutrient retention fac...

  1. THE REVISED USDA NUTRIENT DATA SET FOR FRESH PORK

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Nutrient composition data for fresh pork products in the USDA National Nutrient Database for Standard Reference (SR) have not been updated since 1991. Since that time, changes in animal husbandry practices and industry procedures have led to the availability of leaner cuts. In order to provide up-to...

  2. 9 CFR 319.141 - Fresh pork sausage.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Fresh pork sausage. 319.141 Section 319.141 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND...

  3. SURVIVAL OF NORTH AMERICAN GENOTYPES OF TRICHINELLA IN FROZEN PORK

    Technology Transfer Automated Retrieval System (TEKTRAN)

    North American genotypes of Trichinella (T. nativa (T-2), T. pseudospiralis (T-4), T. murrelli (T-5), and Trichinella (T-6)) were examined for susceptibility to freezing in pork using established parameters for control of T. spiralis. Pig infections with these Trichinella genotypes were established ...

  4. Nutrient Composition in Ground Pork using Regression Techniques

    Technology Transfer Automated Retrieval System (TEKTRAN)

    New data on nutrient composition of ground pork products available in the US retail market were needed to update the USDA National Nutrient Database for Standard Reference (SR) and to support nutritional intake studies of the population. A collaborative study was conducted to determine the mathemati...

  5. Evaluating Pork Producers Acceptance of Distance Education Media.

    ERIC Educational Resources Information Center

    DeCamp, Stephanie; Richert, Brian; Singleton, Wayne; Vines, Neal; Slipher, Greg

    2001-01-01

    After 38 pork producers were introduced to eight distance educational media, most were willing to try all media except chatrooms and multimedia kits; 86% preferred face-to-face to distance education although 87% believed distance education is the future for information access. Limited distance education use may be due to limited exposure rather…

  6. Absence of pork-like insulin in guinea pig tissues.

    PubMed Central

    Eng, J; Yalow, R S

    1982-01-01

    By using a technique for concentrating insulin 100-fold from tissue extracts with 75-95% recoveries, we earlier failed to detect pork-like insulin in guinea pig tissues and thus were unable to confirm reports from the National Institutes of Health that these tissues contain a pork-like insulin at concentrations averaging 1 ng/g. This difference could have been due to differences in strains of guinea pigs studied or in the species specificities of the antisera used for radioimmunoassay. In the current study, tissue extracts from both NIH and Hartley guinea pigs were assayed with three antisera routinely used in our laboratory and one antiserum that had been used in the National Institutes of Health laboratory. We observed that pork-like insulin in tissues from both strains of guinea pigs as determined with the four antisera is less than 0.02 ng/g. We therefore conclude that is is unlikely that nonpancreatic guinea pig tissues contain or synthesize a peptide resembling pork or other non-guinea pig mammalian insulin. PMID:7045868

  7. Survival of North American genotypes of Trichinella in frozen pork.

    PubMed

    Hill, D E; Forbes, L; Zarlenga, D S; Urban, J F; Gajadhar, A A; Gamble, H R

    2009-12-01

    North American genotypes of Trichinella spiralis (T-1), Trichinella nativa (T-2), Trichinella pseudospiralis (T-4), Trichinella murrelli (T-5), and Trichinella T-6 were examined for susceptibility to freezing in pork using time-temperature combinations that have been proven to inactivate T. spiralis. Infections were established in 3-month-old pigs of mixed sex and breed by oral inoculation of 10,000 muscle larvae (ML) (all genotypes, rodent-derived ML), 20,000 ML (T-1, T-4, and T-5; cat-derived ML), or 30,000 ML (T-2 and T-6; cat-derived ML). Pigs were euthanized 60 days postinoculation. Muscles from the tongue, masseter muscles, diaphragm, triceps, hams, neck, rump, and loins were ground, pooled, and mixed to ensure even distribution of larvae. Samples (20 g) containing each Trichinella species, genotype, and source combination were placed in heat-sealable pouches, transferred to a constant temperature refrigerant bath, and maintained according to defined time and temperature combinations. Larvae recovered from cold-treated pork samples were inoculated into mice to determine infectivity. Results indicated that the time-temperature combinations known to render pork safe for T. spiralis are sufficient to inactivate T. nativa and T-6 (the freeze-resistant isolates), T. murrelli (the most common sylvatic species in the United States excluding Alaska), and T. pseudospiralis (a species that lacks a muscle nurse cell). These data close a gap in knowledge about the effectiveness of freezing for inactivating these parasites in pork and should alleviate concern about the safety of frozen pork products from the United States. PMID:20003740

  8. Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose.

    PubMed

    de Oliveira Faria, Miriam; Cipriano, Tayssa Martins; da Cruz, Adriano Gomes; Santos, Bibiana Alves Dos; Pollonio, Marise Aparecida Rodrigues; Campagnol, Paulo Cezar Bastianello

    2015-06-01

    Bologna-type sausages were produced with 50% of their pork back-fat content replaced with gels elaborated with different ratios of pork skin, water, and amorphous cellulose (1:1:0, 1:1:0.1, 1:1:0.2, 1:1:0.3, and 1:1:0.4). The impact of such replacement on the physico-chemical characteristics and the consumer sensory profiling was evaluated. The modified treatments had 42% less fat, 18% more protein, and 8% more moisture than the control group. Treatments with amorphous cellulose had a lower cooking loss and higher emulsion stability. High amorphous cellulose content (1:1:0.3 and 1:1:0.4) increased hardness, gumminess, and chewiness. The gel formulated with the ratio of 1:1:0.2 (pork skin: water: amorphous cellulose gel) provided a sensory sensation similar to that provided by fat and allowed products of good acceptance to be obtained. Therefore, a combination of pork skin and amorphous cellulose is useful in improving technological quality and producing healthier and sensory acceptable bologna-type sausages. PMID:25688689

  9. Consumer perceptions of pork eating quality as affected by pork quality attributes and end-point cooked temperature.

    PubMed

    Moeller, S J; Miller, R K; Edwards, K K; Zerby, H N; Logan, K E; Aldredge, T L; Stahl, C A; Boggess, M; Box-Steffensmeier, J M

    2010-01-01

    The study evaluated the interactive and individual effects of fresh pork loin (n=679) ultimate pH (pH), intramuscular fat (IMF), Minolta L* color (L*), Warner-Bratzler shear force (WBS), and four cooked temperatures (62.8 degrees C, 68.3 degrees C, 73.9 degrees C, and 79.4 degrees C) on consumer (n=2280) perception of eating quality (n=13,265 observations). Data were analyzed using ordered logistical regression. Predicted mean responses were consistently near or under five on the 1-8-point end-anchored scale, indicating a neutral perception of pork eating quality regardless of fresh quality or cooked temperature. Responses improved as IMF and pH increased and WBS decreased, whereas L* did not contribute significantly to variation in responses. Increasing IMF resulted in a very small incremental improvement in responses, but was of practical size only when comparing the least (1%) to the greatest (6%) levels. Loin pH and WBS were primary contributors to consumer perceptions, whereby an incremental increase in pH (0.20 unit) and decrease in WBS (4.9 N) resulted in a 4-5% reduction in the proportion of consumers rating pork as >or= 6 (favorable) on the 8-point scale. No interactions between quality and temperature effects were observed. Increased cooked temperature was negatively (P<0.05) associated with Overall-Like and Tenderness ratings, but the incremental effect was small. Juiciness-Like and Level responses decreased by 0.50 units as temperature increased across the range. Consumer responses favor pork with lower WBS, greater pH and IMF, and pork cooked to a lower temperature. PMID:20374749

  10. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage

    PubMed Central

    Jo, Yeon-Ji; Kwon, Yun-Joong; Min, Sang-Gi

    2015-01-01

    This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator (5℃) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids. PMID:26761802

  11. Functional and safety evaluation of transgenic pork rich in omega-3 fatty acids.

    PubMed

    Tang, Maoxue; Qian, Lili; Jiang, Shengwang; Zhang, Jian; Song, Pengkun; Chen, Yaoxing; Cui, Wentao; Li, Kui

    2014-08-01

    Genetically modified animals rich in omega-3 unsaturated fatty acid offer a new strategy to improve the human health, but at the same time present a challenge in terms of food safety assessment. In this study, we evaluated the function and safety of sFat-1 transgenic pork rich in omega-3 fatty acids in mice by feeding basic diet and diets that contain wild type pork and sFat-1 transgenic pork. Blood biochemistry, haematology, peripheral T cell distributions, bacterial counts, gross necropsy, histopathology and organ weights were performed in mice fed with different doses of wild type and transgenic pork. Results indicated that both low and high dose of wild type and transgenic pork had no significant effect on blood biochemistry, T cell distribution, immunoglobulins and bacterial counts in intestine and feces. However, it was noted that both low and high dose of transgenic pork improved the liver immune system in mice, which is probably due to the beneficial contribution of high level of the "good" fatty acids in transgenic pork. There is no significant effect of transgenic pork on all other organs in mice. In summary, our study clearly demonstrated that feeding transgenic pork rich in omega-3 fatty acids did not cause any harm to mice, and in fact, improved the liver immune system. PMID:24700396

  12. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.

    PubMed

    Nieminen, Timo T; Dalgaard, Paw; Björkroth, Johanna

    2016-02-01

    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 correlations with the sensory scores and bacterial concentrations. These compounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilled storage. According to the culture-dependent and culture-independent characterization of bacterial communities, Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella) and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage of meat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the pork samples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNA and gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated with accumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odors reported in sensory analyses. PMID:26623935

  13. Pork as a Source of Omega-3 (n-3) Fatty Acids

    PubMed Central

    Dugan, Michael E.R.; Vahmani, Payam; Turner, Tyler D.; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D.; Zijlstra, Ruurd T.; Patience, John F.; Aalhus, Jennifer L.

    2015-01-01

    Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority. PMID:26694475

  14. Pork as a Source of Omega-3 (n-3) Fatty Acids.

    PubMed

    Dugan, Michael E R; Vahmani, Payam; Turner, Tyler D; Mapiye, Cletos; Juárez, Manuel; Prieto, Nuria; Beaulieu, Angela D; Zijlstra, Ruurd T; Patience, John F; Aalhus, Jennifer L

    2015-01-01

    Pork is the most widely eaten meat in the world, but typical feeding practices give it a high omega-6 (n-6) to omega-3 (n-3) fatty acid ratio and make it a poor source of n-3 fatty acids. Feeding pigs n-3 fatty acids can increase their contents in pork, and in countries where label claims are permitted, claims can be met with limited feeding of n-3 fatty acid enrich feedstuffs, provided contributions of both fat and muscle are included in pork servings. Pork enriched with n-3 fatty acids is, however, not widely available. Producing and marketing n-3 fatty acid enriched pork requires regulatory approval, development costs, quality control costs, may increase production costs, and enriched pork has to be tracked to retail and sold for a premium. Mandatory labelling of the n-6/n-3 ratio and the n-3 fatty acid content of pork may help drive production of n-3 fatty acid enriched pork, and open the door to population-based disease prevention polices (i.e., food tax to provide incentives to improve production practices). A shift from the status-quo, however, will require stronger signals along the value chain indicating production of n-3 fatty acid enriched pork is an industry priority. PMID:26694475

  15. Fortification of pork loins with docosahexaenoic acid (DHA) and its effect on flavour

    PubMed Central

    2013-01-01

    Pork is traditionally low in docosahexanoic acid (DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control (CON), 3.1% sunflower oil in mixed brine (SF) and a 3.1% DHA oil in mixed brine (DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately 1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel, determined the DHA injected meat to be, 'slightly desirable’ and gave lower 'off flavour’ scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste. PMID:24257205

  16. Effect of irradiated pork on physicochemical properties of meat emulsions

    NASA Astrophysics Data System (ADS)

    Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei

    2016-02-01

    The effect of pork irradiated with doses up to 10 kGy on meat emulsions formulated with carboxy methyl cellulose (CMC) was investigated. Raw pork was vacuums packaged at a thickness of 2.0 cm and irradiated by X-ray linear accelerator (15 kW, 5 MeV). The emulsion had higher lightness, myofibrillar protein solubility, total protein solubility, and apparent viscosity with increasing doses, whereas cooking loss, total expressible fluid separation, and hardness decreased. There were no significant differences in fat separation, sarcoplasmic protein solubility, springiness, and cohesiveness. Our results indicated that it is treatment by ionizing radiation which causes the effects the physicochemical properties of the final raw meat product.

  17. Implementation of irradiation of pork for trichina control

    SciTech Connect

    Engel, R.E.; Post, A.R.; Post, R.C. )

    1988-07-01

    This article describes the attempts to develop adequate regulatory framework for the use of ionizing radiations in the preservation of food. To be successful, a uniform set of guidelines are needed for the selection, calibration, and application of dosimetry systems; clearance of packaging materials; labeling information; and consumer education programs are essential. The primary regulatory agency that food processors must satisfy is the US FDA. In 1985, in response to an industry petition, the FDA amended its food additive regulations to permit the use of gamma radiation sources to irradiate fresh, non-heat processed pork cuts or carcasses to control Trichinellaspiralis. The regulation permits irradiation of only fresh pork within a dose range of 0.3 to 1 kGy.

  18. Stakeholder position paper: pork producer perspective on antibiotic use data.

    PubMed

    Sundberg, Paul

    2006-02-24

    Modern pork production uses a variety of tools to ensure the health, welfare and productivity of pigs. Therapeutic (treatment and prevention of disease) use and use for enhancing growth and feed efficiency (growth promotion) are the two options for use on the farm. Collecting meaningful and accurate antibiotic use data faces significant challenge because of the number and variety of production systems, the need for broad stakeholder analysis of the data and the lack of consistent and science-based definitions of antibiotic use categories. The National Animal Health Monitoring System (NAHMS) is one mechanism that estimates uses based on a statistical sample of the nation's swine herd. If, based on sound science, additional information on antibiotic use is considered necessary, stakeholders should discuss the best implementation strategies to achieve the desired result. Producers continue in their science-based commitment to ensure the safety of pork and to maintain consumer confidence. PMID:16503275

  19. Influence of dietary fat on pork eating quality.

    PubMed

    Alonso, Verónica; Najes, Luis M; Provincial, Laura; Guillén, Elena; Gil, Mario; Roncalés, Pedro; Beltrán, José A

    2012-12-01

    This study compared the influence of dietary fat sources on meat quality, fatty acid composition and sensory attributes in pork. The experiment was conducted with 43 entire male pigs (Pietrain×(Landrace×Large White)) which were fed a basal diet without added fat (control diet) or supplemented with different sources of fat: animal fat (1%, AF1; 3%, AF3), soyabean oil (1%, SBO1) and calcium soaps of palm oil (1%, CaSPO1). Dietary fat supplementation did not significantly affect ultimate pH, colour, Warner-Bratzler shear force values, sensory attributes or SFA. Pigs fed SBO1 had the lowest proportion of MUFA and the highest of PUFA. In conclusion, these dietary fat sources could be recommended for inclusion in diets, at these levels, with no detrimental effect on eating quality. Despite finding no significant differences, the PCA afforded a comprehensive view of the predominating attributes of pork from animals fed the different fats. PMID:22771111

  20. Toxoplasma gondii infection in pork produced in France.

    PubMed

    Djokic, V; Blaga, R; Aubert, D; Durand, B; Perret, C; Geers, R; Ducry, T; Vallee, I; Djurkovic Djakovic, O; Mzabi, A; Villena, I; Boireau, P

    2016-04-01

    The aim of this study was to assess the seroprevalence of the Toxoplasma gondii parasite in pork produced in France, and to determine infection risk factors. An innovative survey was designed based on annual numbers of slaughtered pigs from intensive and outdoor farms in France. A total of 1549 samples of cardiac fluids were collected from pig hearts to determine seroprevalence using a Modified Agglutination Test. Of those, 160 hearts were bio-assayed in mice to isolate live parasites. The overall seroprevalence among fattening pigs was 2·9%. The adjusted seroprevalence in pigs from intensive farms was 3·0%; the highest in sows (13·4%); 2·9% in fattening pigs and 2·6% in piglets. Adjusted seroprevalence in fattening animals from outdoor farms was 6·3%. Strains were isolated from 41 animals and all were genotyped by Restriction Fragment Length Polymorphism as type II. Risk-factor analysis showed that the risk of infection was more than three times higher for outdoor pigs, and that sows' risk was almost five times higher than that of fattening animals. This study provides further evidence of extensive pork infection with T. gondii regardless of breeding systems, indicating that farm conditions are still insufficient to guarantee 'Toxoplasma-free pork'. PMID:26928081

  1. Identification of irradiated refrigerated pork with the DNA comet assay

    NASA Astrophysics Data System (ADS)

    Araújo, M. M.; Marin-Huachaca, N. S.; Mancini-Filho, J.; Delincée, H.; Villavicencio, A. L. C. H.

    2004-09-01

    Food irradiation can contribute to a safer and more plentiful food supply by inactivating pathogens, eradicating pests and by extending shelf-life. Particularly in the case of pork meat, this process could be a useful way to inactivate harmful parasites such as Trichinella and Taenia solium. Ionizing radiation causes damage to the DNA of the cells (e.g. strand breaks), which can be used to detect irradiated food. Microelectrophoresis of single cells (``Comet Assay'') is a simple and rapid test for DNA damage and can be used over a wide dose range and for a variety of products. Refrigerated pork meat was irradiated with a 60Co source, Gammacell 220 (A.E.C.L.) installed in IPEN (Sa~o Paulo, Brazil). The doses given were 0, 1.5, 3.0 and 4.5kGy for refrigerated samples. Immediately after irradiation the samples were returned to the refrigerator (6°C). Samples were kept in the refrigerator after irradiation. Pork meat was analyzed 1, 8 and 10 days after irradiation using the DNA ``Comet Assay''. This method showed to be an inexpensive and rapid technique for qualitative detection of irradiation treatment.

  2. Study on classification of pork quality using hyperspectral imaging technique

    NASA Astrophysics Data System (ADS)

    Zeng, Shan; Bai, Jun; Wang, Haibin

    2015-12-01

    The relative problems' research of chilled meat, thawed meat and spoiled meat discrimination by hyperspectral image technique were proposed, such the section of feature wavelengths, et al. First, based on 400 ~ 1000nm range hyperspectral image data of testing pork samples, by K-medoids clustering algorithm based on manifold distance, we select 30 important wavelengths from 753 wavelengths, and thus select 8 feature wavelengths (454.4, 477.5, 529.3, 546.8, 568.4, 580.3, 589.9 and 781.2nm) based on the discrimination value. Then 8 texture features of each image under 8 feature wavelengths were respectively extracted by two-dimensional Gabor wavelets transform as pork quality feature. Finally, we build a pork quality classification model using the fuzzy C-mean clustering algorithm. Through the experiment of extracting feature wavelengths, we found that although the hyperspectral images between adjacent bands have a strong linear correlation, they show a significant non-linear manifold relationship from the entire band. K-medoids clustering algorithm based on manifold distance used in this paper for selecting the characteristic wavelengths, which is more reasonable than traditional principal component analysis (PCA). Through the classification result, we conclude that hyperspectral imaging technology can distinguish among chilled meat, thawed meat and spoiled meat accurately.

  3. Predicting pork quality using Vis/NIR spectroscopy.

    PubMed

    Balage, Juliana Monteiro; da Luz E Silva, Saulo; Gomide, Catarina Abdalla; Bonin, Marina de Nadai; Figueira, Ana Cristina

    2015-10-01

    Visible and near-infrared reflectance spectroscopy (Vis/NIRS) was used to predict the ultimate pH (pHu), color, intramuscular fat (IMF) and shear force (WBSF) of pork samples and to build classifiers capable of categorizing the samples by tenderness (tender or tough) and juiciness (juicy and dry). Spectra were collected from 400 to 1495nm, and 200 data points were generated for every sample (n=134). Sixty-seven percent of the sample set was used for calibration, and 33% was used for validation. Partial least squares (PLS) calibration models were developed for each characteristic measured. A coefficient of determination (R(2)) and residual prediction deviation (RPD) were used to evaluate the accuracy of the calibration models. The pHu and color prediction models developed in this study fit this classification, indicating that these predictive models can be used to predict quality traits of intact pork samples. The Vis/NIRS offered great potential for correctly classifying pork Longissimus into two tenderness and two juiciness classes. PMID:26021598

  4. Community and occupational health concerns in pork production: a review.

    PubMed

    Donham, K J

    2010-04-01

    Public concerns relative to adverse consequences of large-scale livestock production have been increasingly voiced since the late 1960s. Numerous regional, national, and international conferences have been held on the subject since 1994. This paper provides a review of the literature on the community and occupational health concerns of large-scale livestock production with a focus on pork production. The industry has recognized the concerns of the public, and the national and state pork producer groups are including these issues as an important component of their research and policy priorities. One reason large-scale livestock production has raised concern is that a significant component of the industry has separated from traditional family farming and has developed like other industries in management, structure, and concentration. The magnitude of the problem cited by environmental groups has often been criticized by the pork production industry for lack of science-based evidence to document environmental concerns. In addition to general environmental concerns, occupational health of workers has become more relevant because many operations now are employing more than 10 employees, which brings many operations in the United States under the scrutiny of the US Occupational Safety and Health Administration. In this paper, the scientific literature is reviewed relative to the science basis of occupational and environmental impacts on community and worker health. Further, recommendations are made to help promote sustainability of the livestock industry within the context of maintaining good stewardship of our environmental and human capital. PMID:20154166

  5. Quality Evaluation of Pork with Various Freezing and Thawing Methods

    PubMed Central

    2014-01-01

    In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at −45℃ or electro-magnetic freezing at −55℃, were thawed using 4 different methods: refrigeration (4±1℃), room temperature (RT, 25℃), cold water (15℃), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples. PMID:26761493

  6. 76 FR 45769 - Notice of Request for Extension of Approval of an Information Collection; Pork and Poultry...

    Federal Register 2010, 2011, 2012, 2013, 2014

    2011-08-01

    ... Collection; Pork and Poultry Products From Mexico Transiting the United States AGENCY: Animal and Plant... ] information collection associated with regulations for pork and poultry products from Mexico transiting the... coming. FOR FURTHER INFORMATION CONTACT: For information on pork and poultry products from...

  7. Parasitic zoonoses present some risks with low-temperature cooking of pork.

    PubMed

    Purslow, Peter

    2016-09-01

    A recent article in this journal documents enhanced sensory qualities of pork cooked to low temperatures. The aim of this letter is to point out that the incidence of Trichinella spiralis in many countries and the more widespread incidence of Toxoplasma gondii present a concern for the adoption of low temperature cooking of pork unless extended cooking times are used. PMID:27115863

  8. Effect of postmortem aging and hydrodynamic pressure processing on pork loin quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the overall quality and protein characteristics of pork loins. Boneless pork loins (n=12) were split into halves assigned control and HDP treatments. Following treatment on day 0, each h...

  9. Viability of Listeria monocytogenes on pork scrapple formulated with and without antimicrobials during extended refrigerated storage

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated the addition of select food grade chemicals as ingredients to control Listeria monocytogenes on pork scrapple during refrigerated storage. In each of two trials, loaves (ca. 11 cm wide x ca. 6 cm high x ca. 64 cm long; ca. 5 kg each) of pork scrapple were formulated, with or without cit...

  10. Dynamic model for predicting growth of salmonella spp. in ground sterile pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Predictive model for Salmonella spp. growth in ground pork was developed and validated using kinetic growth data. Salmonella spp. kinetic growth data in ground pork was collected at several isothermal conditions (between 10 and 45C) and Baranyi model was fitted to describe the growth at each temper...

  11. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  12. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  13. 9 CFR 319.312 - Pork with barbecue sauce and beef with barbecue sauce.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ..., Frozen, or Dehydrated Meat Food Products § 319.312 Pork with barbecue sauce and beef with barbecue sauce... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Pork with barbecue sauce and beef with barbecue sauce. 319.312 Section 319.312 Animals and Animal Products FOOD SAFETY AND INSPECTION...

  14. Survival of porcine reproductive and respiratory syndrome virus in fresh pork.

    PubMed

    Guarino, Helena; Moura, Junior; Cox, Ryan B; Goyal, Sagar M; Patnayak, Devi P

    2014-06-01

    Porcine reproductive and respiratory syndrome virus (PRRSV) remains one of the most economically important diseases of pigs. Transmission of PRRS virus has been reported through many routes, with aerosol route being the most predominant. There may also be a potential risk of transmission through contami-nated pork, but this has never been investigated. The purpose of this study was to experimentally contaminate fresh pork with three different concentrations of PRRSV and to study virus survival at ambient (25 °C), refrigerated (4 °C), and frozen (-20 °C) temperatures. Concentrations of virus representing natural infectivity level and 'worst case scenario' were studied. The virus was detected in fresh pork at all three virus concentrations for up to 48 h at ambient temperature. At 4 °C, the virus survived for 6 days in pork inoculated with the higher virus concentration and for 3 days in pork inoculated at the lower concentration. At frozen temperature, PRRSV was detected for up to 60 days in pork inoculated at the higher concentration and for 7 days in pork inoculated at the lower concentration. These results suggest that fresh pork has the potential to be a vehicle for virus dissemination depending upon temperature and time of storage. PMID:24334086

  15. Changes in nutrient levels for three fresh pork loin cuts between 1992-2010

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Since pork nutrient composition changes have occurred over the past two decades, a collaborative study was conducted by scientists at the U.S. Department of Agriculture (USDA), Texas Tech University and the National Pork Board to determine current nutrient values. The purpose was to obtain analytic...

  16. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    A predictive dynamic model for C. perfringens spore germination and outgrowth in cooked pork products during cooling is presented. Cooked, ground pork was inoculated with C. perfringens spores and vacuum packaged. For the isothermal experiments, all samples were incubated in a water bath stabilize...

  17. Effects of deep bedded finishing system on market swine performance, composition and pork quality

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The purpose of this study was to compare effects of finishing environment on growth performance, pork quality, and lipid composition of pork. Environments compared were standard confinement (CON) and deep-bedded, semi-outdoor systems (Hoop). The deep-bedded method employed in the current study was t...

  18. Application of HDP before or after marination to improve the quality of pork loins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Hydrodynamic pressure processing (HDP) is a unique method to tenderize meat. Limited research has been reported on the effects of HDP on the quality of enhanced pork products. The objective of this study was to evaluate the effect of applying HDP before and after marinade injection in pork loins. Tw...

  19. A survey of Mexican retail chain stores for fresh U.S. pork.

    PubMed

    Huerta-Leidenz, N; Howard, S T; Ruíz Flores, A; Ngapo, T M; Belk, K E

    2016-09-01

    An overview of fresh US pork in the Mexican market was achieved by surveying fresh US pork packages (n=342) for sale in five Mexican cities. Data on cut, primal/sub-primal from which the cut was sourced, subcutaneous and seam fat thicknesses, marbling scores, and presence of bone were collated. The most prevalent identifiable retail cuts were milanesa (thin slice of pork, breaded or non-breaded) and trozos (diced pork) derived primarily from the leg and accounting for 68% of the total US pork on sale. Over 90% of the retail cuts were trimmed to 3.2mm or less of external fat and the average marbling score was 2.26. Differences in distribution and fat measures were observed with chain, location and socio-economic status of clientele indicating potential for a targeted marketing approach in Mexico. PMID:27206052

  20. Classification of traditional Chinese pork bacon based on physicochemical properties and chemometric techniques.

    PubMed

    Guo, Xin; Huang, Feng; Zhang, Hong; Zhang, Chunjiang; Hu, Honghai; Chen, Wenbo

    2016-07-01

    Sixty-seven pork bacon samples from Hunan, Sichuan Guangdong, Jiangxi, and Yunnan Provinces in China were analyzed to understand their geographical properties. Classification was performed by determining their physicochemical properties through chemometric techniques, including variance analysis, principal component analysis (PCA), and discriminant analysis (DA). Results showed that certain differences existed in terms of nine physicochemical determinations in traditional Chinese pork bacon. PCA revealed the distinction among Hunan, Sichuan, and Guangdong style bacon. Meanwhile, seven key physicochemical determination criteria were identified in line with DA and could be reasonably applied to the classification of traditional Chinese pork bacon. Furthermore, the ratio of overall correct classification was 97.76% and that of cross-validation was 91.76%. These findings indicated that chemometric techniques, together with several physicochemical determination, were effective for the classification of traditional Chinese pork bacon with geographical features. Our study provided a theoretical reference for the classification of traditional Chinese pork bacon. PMID:26994313

  1. A comparison of the quality of fresh and frozen pork from immunologically castrated males versus gilts, physical castrates, and entire males.

    PubMed

    Elsbernd, Amanda J; Patience, John F; Prusa, Ken J

    2016-01-01

    The objective of this study was to compare pork quality and sensory characteristics of pork from gilts, physical castrates, entire males, and immunological castrates. Loins (Longissimus thoracis et lumborum) were collected at harvest, aged for 10 days, and subsequently cut into chops and roasts. Two chops and one roast were frozen for a minimum of 14 days to a maximum of 30 days and chops and roasts from the same loin were evaluated in fresh form. A trained sensory panel evaluated the samples and results showed that gilt pork, physical castrate pork, and immunological castrate pork were similar in terms of boar odor and pork flavor. The evaluated pork quality characteristics showed no differences among sexes except for marbling in the frozen samples (P<0.05). Results suggest that pork from immunologically castrated males is similar to pork from physical castrates in terms of sensory and pork quality characteristics and between fresh and frozen products. PMID:26381452

  2. Procedures for evaluating pork carcass and cut composition

    SciTech Connect

    Siemens, A.L.H.

    1989-01-01

    Five studies were completed to investigate various production and evaluation procedures related to pork carcass composition and meat quality. A comparison of market hog characteristics of pigs selected by feeder pig frame size or current USDA feeder pig standards was made. In general, feeder pig frame size did differentiate between carcass skeletal traits (i.e., carcass length, radius length). However, frame sizing did not improve on current feeder pig grades in discriminating between carcass composition characteristics. Liquid scintillation of potassium-40 was used to estimate pork carcass composition of 124 boars barrows and gilts, ranging from 23 to 114 kg live weight. Pigs were counted live, slaughtered and one side of the carcass was counted. The side was then ground and sampled for percent protein, fat and moisture. Carcass weight and {sup 40}K determined potassium of the carcass explain more of the variation in carcass composition than live animal traits. Carcass measurements were used to determine value and percentages of fat standardized lean, protein, fat and moisture in the carcass using 265 barrow and gilt carcasses. In a separate study, belly composition was estimated from carcass and belly parameters (n = 338). Ribbed carcasses measurements were almost always superior to unribbed carcass measurements when estimating carcass or belly composition. Tenth rib fat depth was the most useful single variable for predicting belly fat, protein, moisture and lean. Some precision and accuracy were lost when using parameters from unribbed carcasses to estimate carcass or belly composition as compared to including parameters from ribbed carcasses. The sensory and nutritive value of cooked pork center loin chops and roasts were investigated. Levels of fat cover and internal temperature did not greatly affect cholesterol content.

  3. Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

    PubMed Central

    Choi, Jung-Seok; Lee, Hyun-Jin; Jin, Sang-Keun; Lee, Hyun-Joo; Choi, Yang-Il

    2014-01-01

    This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham. PMID:26761179

  4. Factors influencing consumption of pork and poultry in the Irish market.

    PubMed

    McCarthy, M; O'Reilly, S; Cotter, L; de Boer, M

    2004-08-01

    Comparisons of Irish consumers' beliefs about pork and poultry in the framework of Fishbein and Ajzen's Theory of Reasoned Action (TRA) showed that poultry is viewed as the tastier, healthier and less expensive of the two meats while pork is viewed as the safer meat. The influence of attitudes and important others on intention to consume these meats was explored and the findings support the basic structure of the TRA model. In this study, both attitudes towards poultry and pork consumption and the influence of important others influenced intention to consume pork and poultry, but attitude was of greater importance. For poultry, health, eating enjoyment, safety and price were most important determinants of attitude with environment and animal welfare less so. In the case of pork, health, eating enjoyment, safety and animal welfare were most important determinants of attitude with environment and price less so. Furthermore, doctor's advice influenced the subject norm for both poultry and pork, which in turn influenced intention to consume, while dietician's advice only influenced the subject norm for pork. PMID:15262014

  5. Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis.

    PubMed

    Costa-Lima, Bruno R C; Suman, Surendranath P; Li, Shuting; Beach, Carol M; Silva, Teofilo J P; Silveira, Expedito T F; Bohrer, Benjamin M; Boler, Dustin D

    2015-05-01

    Dietary ractopamine improves pork leanness, whereas its effect on sarcoplasmic proteome has not been characterized. Therefore, the influence of ractopamine on sarcoplasmic proteome of post-mortem pork Longissimus thoracis muscle was examined. Longissimus thoracis samples were collected from carcasses (24 h post-mortem) of purebred Berkshire barrows (n=9) managed in mixed-sex pens and fed finishing diets containing ractopamine (RAC; 7.4 mg/kg for 14 days followed by 10.0 mg/kg for 14 days) or without ractopamine for 28 days (CON). Sarcoplasmic proteome was analyzed using two-dimensional electrophoresis and mass spectrometry. Nine protein spots were differentially abundant between RAC and CON groups. Glyceraldehyde-3-phosphate dehydrogenase and phosphoglucomutase-1 were over-abundant in CON, whereas serum albumin, carbonic anhydrase 3, L-lactate dehydrogenase A chain, fructose-bisphosphate aldolase A, and myosin light chain 1/3 were over-abundant in RAC. These results suggest that ractopamine influences the abundance of enzymes involved in glycolytic metabolism, and the differential abundance of glycolytic enzymes could potentially influence the conversion of muscle to meat. PMID:25576742

  6. Cluster analysis application in research on pork quality determinants

    NASA Astrophysics Data System (ADS)

    Przybylski, W.; Wasiewicz, P.; Zieliński, P.; Gromadzka-Ostrowska, J.; Olczak, E.; Jaworska, D.; Niemyjski, S.; Santé-Lhoutellier, V.

    2010-09-01

    In this paper data mining methods were applied to investigate features determining high quality pork meat. The aim of the study was analysis of conditionality of the pork meat quality defined in coherence with HDL and LDL cholesterol concentration, plasma leptin, triglycerides, plasma glucose and serum. The research was carried out on 54 pigs. originated from crossbreeding of Naima sows with P76-PenArLan boars hybrids line. Meat quality parameters were evaluated in samples derived from the Longissimus (LD) muscle taken behind the last rib on the basis: the pH value, meat colour, drip loss, the RTN, intramuscular fat and glycolytic potential. The results of this study were elaborated by using R environment and show that cluster and regression analysis can be a useful tool for in-depth analysis of the determinants of the quality of pig meat in homogeneous populations of pigs. However, the question of determinants of the level of glycogen and fat in meat requires further research.

  7. Determination of pork quality attributes using hyperspectral imaging technique

    NASA Astrophysics Data System (ADS)

    Qiao, Jun; Wang, Ning; Ngadi, M. O.; Gunenc, Aynur

    2005-11-01

    Meat grading has always been a research topic because of large variations among meat products. Many subjective assessment methods with poor repeatability and tedious procedures are still widely used in meat industry. In this study, a hyperspectral-imaging-based technique was developed to achieve fast, accurate, and objective determination of pork quality attributes. The system was able to extract the spectral and spatial characteristics for simultaneous determination of drip loss and pH in pork meat. Two sets of six significant feature wavelengths were selected for predicting the drip loss (590, 645, 721, 752, 803 and 850 nm) and pH (430, 448, 470, 890, 980 and 999 nm). Two feed-forward neural network models were developed. The results showed that the correlation coefficient (r) between the predicted and actual drip loss and pH were 0.71, and 0.58, respectively, by Model 1 and 0.80 for drip loss and 0.67 for pH by Model 2. The color levels of meat samples were also mapped successfully based on a digitalized Meat Color Standard.

  8. Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

    PubMed Central

    Kim, I. S.; Jin, S. K.; Yang, M. R.; Chu, G. M.; Park, J. H.; Rashid, R. H. I.; Kim, J. Y.; Kang, S. N.

    2013-01-01

    This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness (L*), but higher (p<0.05) values for redness (a*) and yellowness (b*) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage. PMID:25049917

  9. Efficacy testing and market research for the pork industry

    NASA Astrophysics Data System (ADS)

    Sivinski, Jacek S.

    Low dose (less than 30 krad) gamma irradiation of Trichinella spiralis infected pork renders the parasites sexually sterile and blocks maturation of the ingested larvae in the host gut. Irradiation of freshly slaughtered, market weight hog carcasses indicate that larvae throughout the carcass have essentially identical sensitivities to radiation. The research data indicate that 30 krad of 0.66 MeV gammas can be delivered to market weight, split carcasses with acceptable uniformity, and that such a dose can provide a substantial margin of safety for human consumption of even heavily infected meat. Feasibility studies of pork irradiation in commercial operations have shown the process to be technically, economically, and financially feasible. Treatment during the first four years of operation in a 2,000 hog per day plant will cost about 0.0034 dollars per pound and 0.0011 dollars per pound thereafter. Social and political feasibility are addressed in a 1,000-family consumer survey completed in the first quarter of 1984.

  10. Efficacy of tomato powder as antioxidant in cooked pork patties.

    PubMed

    Kim, I S; Jin, S K; Yang, M R; Chu, G M; Park, J H; Rashid, R H I; Kim, J Y; Kang, S N

    2013-09-01

    This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness (L*), but higher (p<0.05) values for redness (a*) and yellowness (b*) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage. PMID:25049917

  11. Naturally occurring diallyl disulfide inhibits the formation of carcinogenic heterocyclic aromatic amines in boiled pork juice.

    PubMed

    Tsai, S J; Jenq, S N; Lee, H

    1996-05-01

    Three heterocyclic aromatic amines, 2-amino-3-methyl-imidazo[4, 5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,4-dimethylimidazo[4,5-f]quinoline, have been found in boiled pork juice. We have investigated the effect of naturally occurring organosulfur compounds, which are present in garlic and onion, on mutagen formation in boiled pork juice. Six organosulfur compounds - diallyl disulfide (DAD), dipropyl disulfide (DPD), diallyl sulfide (DAS), allyl methyl sulfide (AMS), allyl mercaptan (AM) and cysteine - were added separately to the pork juice before reflux boiling and then the mutagenicity of each sample was examined with the Salmonella typhimurium strain TA98 in the presence of S9 mix. All six compounds were found to inhibit the mutagenicity of boiled pork juice. The greatest inhibitory effect was observed with DAD and DPD, and this was 111-fold higher than that of the lowest, cysteine. To elucidate the inhibitory effect of DAD on mutagen formation in boiled pork juice, the major mutagenic fractions were monitored after HPLC separation by their mutagenicity with S. typhimurium TA98. By comparing the retention times of authentic IQ compounds from boiled pork juice with those following the addition of DAD, we showed that the mutagenicity of three major fractions was significantly inhibited compared with those same fractions in boiled pork juice alone. In addition, the Maillard reaction products (MRPs) in the boiled pork juice with and without the addition of DAD were quantified and identified by capillary gas chromatography and gas chromatography-mass spectrometry. The results show that the reduction in the total amount of MRPs (pyridines, pyrazines, thiophenes and thiazoles) in boiled pork juice after boiling for 12 h is correlated with their mutagenicity. Among the MRPs, tetrahydrothiophene-3-one exhibited the strongest correlation. These data suggest that the inhibition of IQ mutagen formation by DAD is mediated through the

  12. Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.

    PubMed

    Seo, Hyun-Woo; Seo, Jin-Kyu; Yang, Han-Sul

    2016-01-01

    This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty. PMID:27194928

  13. Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops

    PubMed Central

    Gao, Tian; Li, Jiaolong; Zhang, Lin; Jiang, Yun; Ma, Ruixue; Song, Lei; Gao, Feng; Zhou, Guanghong

    2015-01-01

    The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) on the quality characteristics of prepared pork chops was investigated under simulated commercial conditions. The CT treatment increased (p<0.05) the pH value, b* value, product yield, tenderness, overall flavor, sensory juiciness and overall acceptability in comparison to other treatments for prepared boneless pork chops. The CT treatment decreased (p<0.05) cooking loss, shear force value, hardness, gumminess and chewiness compared with other treatments. In addition, CT treatment effectively improved springiness and sensory color more than other treatments. However, IT treatment achieved the numerically highest (p<0.05) L* and a* values. These results suggested that CT treatment obtained the best quality characteristics of prepared pork chops and should be adopted as the optimal commercial processing method for this prepared boneless pork chops. PMID:25557823

  14. Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality

    PubMed Central

    Seo, Hyun-Woo

    2016-01-01

    This study investigated the effects of bovine plasma protein (PP) hydrolysates on the antioxidant and quality properties of pork patties during storage. Pork patties were divided into 4 groups: without butylated hydroxytoluene (BHT) and PP hydrolysates (control), 0.02% BHT (T1), 1% PP hydrolysates (T2), and 2% PP hydrolysates (T3). Pork patty supplemented with PP hydrolysates had higher pH values and lower weight loss during cooking than the control patties. Results showed that lightness and hardness both decreased upon the addition of PP hydrolysates. All samples containing BHT and PP hydrolysates had reduced TBARS and peroxide values during storage. In particular, 2% PP hydrolysates were more effective in delaying lipid oxidation than were the other treatments. It was concluded that treatment with 2% PP hydrolysates can enhance the acceptance of pork patty. PMID:27194928

  15. Tapeworm infection resulting from pork eaten at a wedding banquet.

    PubMed

    Zhao, Z F; Guo, H; Huang, X X

    1997-01-01

    Forty-five people who had attended a wedding banquet were examined by means of both Avidin-Biotin Peroxidase Complex-ELISA (ABC-ELISA) and Kato stool thick smear technic. The results revealed that the positive rates with ABC-ELISA were 15.56% (7/45) and Kato Katz 0.62% (1/161). There was a significant difference between the two positive rates (p < 0.005). Six people at the wedding had taeniasis and 4 of them also had cysticercosis. Local people have no habit of eating uncooked pork, but at this banquet the meat from an infected cysticerci pig was used for preparing dishes for the wedding feast and the cold dishes were contaminated by the bladder worms as the result of using the same chopping block. PMID:9656342

  16. Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties.

    PubMed

    Nam, K C; Ahn, D U

    2003-01-01

    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 (sesamol, gallate, Trolox, or α-tocopherol) and their combinations decreased, but carnosine did not affect the production of off-odor volatiles and lipid oxidation of pork homogenates and patties by irradiation. Antioxidant combinations showed distinct beneficial reduction in lipid oxidation of aerobically packaged irradiated pork patties. The effect of antioxidant combinations in reducing sulfur volatiles of irradiated pork patties was clearer under vacuum than aerobic conditions. PMID:22061977

  17. Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.

    PubMed

    Park, Woojoon; Kim, Ji-Han; Ju, Min-Gu; Yeon, Su-Jung; Hong, Go-Eun; Lee, Chi-Ho

    2016-01-01

    This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties. PMID:26787985

  18. Nondestructive detection of pork comprehensive quality based on spectroscopy and support vector machine

    NASA Astrophysics Data System (ADS)

    Liu, Yuanyuan; Peng, Yankun; Zhang, Leilei; Dhakal, Sagar; Wang, Caiping

    2014-05-01

    Pork is one of the highly consumed meat item in the world. With growing improvement of living standard, concerned stakeholders including consumers and regulatory body pay more attention to comprehensive quality of fresh pork. Different analytical-laboratory based technologies exist to determine quality attributes of pork. However, none of the technologies are able to meet industrial desire of rapid and non-destructive technological development. Current study used optical instrument as a rapid and non-destructive tool to classify 24 h-aged pork longissimus dorsi samples into three kinds of meat (PSE, Normal and DFD), on the basis of color L* and pH24. Total of 66 samples were used in the experiment. Optical system based on Vis/NIR spectral acquisition system (300-1100 nm) was self- developed in laboratory to acquire spectral signal of pork samples. Median smoothing filter (M-filter) and multiplication scatter correction (MSC) was used to remove spectral noise and signal drift. Support vector machine (SVM) prediction model was developed to classify the samples based on their comprehensive qualities. The results showed that the classification model is highly correlated with the actual quality parameters with classification accuracy more than 85%. The system developed in this study being simple and easy to use, results being promising, the system can be used in meat processing industry for real time, non-destructive and rapid detection of pork qualities in future.

  19. Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast.

    PubMed

    Zhao, Changqing; Lu, Ziyang; Huang, Jing; He, Sha; Tan, Hui; Wang, Gang; Liu, Dayu; Li, Yubin

    2016-09-01

    Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaricus and Angel Yeast were: a pH of 6.5, a 1:1 (v/v) ratio of L. bulgaricus to Angel Yeast, a fermentation time of 42 h and temperature of 25 °C. The results showed that the pork jerky fermented with the combined strains was not very sour which was close to the pH of 7.0 and had a higher free amino acid content which was more than 68.3 mg/100 g compared with the pork jerky fermented by either L. bulgaricus or Angel Yeast alone. Overall, the results demonstrate that fermentation of raw pork with combined strains of L. bulgaricus and Angel Yeast improves the quality and flavor of pork jerky. PMID:27407292

  20. An updated review of Listeria monocytogenes in the pork meat industry and its products.

    PubMed

    Thévenot, D; Dernburg, A; Vernozy-Rozand, C

    2006-07-01

    Pork meat and processed pork products have been the sources of outbreaks of listeriosis in France and in other European countries during the last decade. The aim of this review is to understand how contamination, survival and growth of Listeria monocytogenes can occur in pork meat products. This study discusses the presence of L. monocytogenes in raw pork meat, in the processing environment and in finished products. The prevalence of L. monocytogenes generally increases from the farm to the manufacturing plants and this mainly due to cross-contamination. In many cases, this pathogen is present in raw pork meat at low or moderate levels, but foods involved in listeriosis outbreaks are those in which the organism has multiplied to reach levels significantly higher than 1000 CFU g(-1). In such cases, L. monocytogenes has been able to survive and/or to grow despite the hurdles encountered during the manufacturing and conservation processes. Accordingly, attention must be paid to the design of food-processing equipment and to the effectiveness of the cleaning and disinfecting procedures in factories. Finally, the production of safe pork meat products is based on the implementation of general preventive measures such as Good Hygiene Practices, Good Manufacturing and the Hazard Analysis Critical Control Point. PMID:16834586

  1. Improving prediction of total viable counts in pork based on hyperspectral scattering technique

    NASA Astrophysics Data System (ADS)

    Tao, Feifei; Peng, Yankun; Song, Yulin; Guo, Hui; Chao, Kuanglin

    2012-05-01

    A hyperspectral scattering technique was investigated for predicting the total viable counts (TVC) of pork in the article. Fresh pork was purchased from a local market and stored at 4°C for 1-15 days. Totally 35 samples were used in the experiment and 2-4 samples were taken out randomly each day for collecting hyperspectral images and reference microbiological tests. Gompertz function was applied to fit the scattering profiles of pork and Teflon, and the fitting results were pretty good in the spectral range of 470-1010 nm. Both individual parameters and integrated parameters were explored to develop the multi-linear regression models for predicting pork TVC, and the results indicated that individual Gompertz parameter α was superior to other individual parameters, while the integrated parameters can perform better. The best result for predicting pork TVC was achieved by the form of (α, β, ɛ), with the RCV of 0.963. The study demonstrated that hyperspectral scattering technique combined with Gompertz function was potential for rapid determination of pork TVC, and would be a valid tool for monitoring the quality and safety attributes of meat in the future.

  2. Effect of soy sauce on lipid oxidation of irradiated pork patties

    NASA Astrophysics Data System (ADS)

    Kim, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang; Choi, Ji-Hun; Lee, Mi-Ai; Song, Dong-Heon; Kim, Hack-Youn; Lee, Ju-Woon; Kim, Cheon-Jei

    2013-09-01

    This study was conducted to find out the antioxidant effect of the soy sauce on lipid oxidation of electron beam irradiated pork patties. The pork patties prepared with sodium chloride or soy sauce solution at identical salt concentrations were irradiated at 0 or 5 kGy, and peroxide value, conjugated diene, 2-thiobarbituric acid, and free fatty acid values were evaluated for 10 days (4 °C). The irradiated pork patties treated with soy sauce showed the lowest peroxide value and 2-thiobarbituric acid value at the end of storage compared to those prepared with sodium chloride. The irradiated pork patties formulated with soy sauce and 0.5% ascorbic acid had similar 2-thiobarbituric acid and free fatty acid values compared to those of the non-irradiated pork patties treated with sodium chloride. Our results suggested that the soy sauce can retard the lipid oxidation of irradiated pork patty, and a synergistic effect between soy sauce and ascorbic acid was observed.

  3. A QMRA Model for Salmonella in Pork Products During Preparation and Consumption.

    PubMed

    Swart, A N; van Leusden, F; Nauta, M J

    2016-03-01

    As part of a quantitative microbiological risk assessment (QMRA) food chain model, this article describes a model for the consumer phase for Salmonella-contaminated pork products. Three pork products were chosen as a proxy for the entire pork product spectrum: pork cuts, minced meat patties, and fermented sausages. For pork cuts cross-contamination is considered the most important process and therefore it is modeled in detail. For minced meat, both cross-contamination and undercooking are the relevant processes. For those commodities bacterial growth during transport and storage is also modeled. Fermented sausages are eaten raw and the production may be defective. Variability between consumers' behavior and the impact of variability between production processes at the farm and abattoir are taken into account. Results indicate that Salmonella levels on products may increase significantly during transport and storage. Heating is very efficient at lowering concentrations, yet cross-contamination plays an important role in products that remain contaminated. For fermented sausage it is found that drying is important for Salmonella reduction. Sensitivity analysis revealed that cross- contamination factors "knife cleaning" and "preparation of a salad" are important parameters for pork cuts. For minced meat cleaning of the board, salad consumption, refrigerator temperature, and storage time were significant. PMID:26857651

  4. Systematic review of clinical studies related to pork intake and metabolic syndrome or its components

    PubMed Central

    Stettler, Nicolas; Murphy, Mary M; Barraj, Leila M; Smith, Kimberly M; Ahima, Rexford S

    2013-01-01

    Globally, both the incidence of type 2 diabetes and the consumption of meat, in particular pork meat, have increased, concurrently. Processed meats have been associated with an increased risk for diabetes in observational studies. Therefore, it is important to understand the possible mechanisms of this association and the impact of meats from different species. The goal of this systematic review was to assess experimental human studies of the impact of pork intake compared with other protein sources on early markers for the development of diabetes, ie, insulin resistance, glucose intolerance, and the components of the metabolic syndrome. A systematic review was conducted searching PubMed and EMBASE and using the Cochrane and PRISMA guidelines. Eight studies were eligible and critically reviewed. Five studies were based on a single meal or single day exposure to pork, as compared with other sources of protein. The glucose-insulin response following the pork meals did not differ compared with beef, shrimp, or mixed sources of proteins. However, compared with eggs, ham (processed meat) led to a larger insulin response in nonobese subjects. Compared with whey, ham led to a smaller insulin response and a larger glucose response. These findings suggest possible mechanisms for the association between processed meat and the development of diabetes. Nonprocessed pork meats were not compared with eggs or whey. The three longer interventions (11 days to 6 months) did not show a significant impact of pork on the components of the metabolic syndrome, with the exception of a possible benefit on waist circumference and high-density lipoprotein cholesterol (one study each with significant limitations). Most of the findings are weak and there is a lack of solid evidence. The literature on the topic is limited and important research gaps are identified. Considering recent trends and projections for diabetes and pork intake, this is an important global public health question that

  5. 9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ....) and regulations thereunder (9 CFR, chapter III, part 327), including requirements that the pork or...) Editorial Note: For Federal Register citations affecting § 94.8, see the List of CFR Sections Affected... where African swine fever exists or is reasonably believed to exist. 94.8 Section 94.8 Animals...

  6. 9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ....) and regulations thereunder (9 CFR, chapter III, part 327), including requirements that the pork or...) Editorial Note: For Federal Register citations affecting § 94.8, see the List of CFR Sections Affected... where African swine fever exists or is reasonably believed to exist. 94.8 Section 94.8 Animals...

  7. 9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ....) and regulations thereunder (9 CFR, chapter III, part 327), including requirements that the pork or...) Editorial Note: For Federal Register citations affecting § 94.8, see the List of CFR Sections Affected... where African swine fever exists or is reasonably believed to exist. 94.8 Section 94.8 Animals...

  8. 9 CFR 94.8 - Pork and pork products from regions where African swine fever exists or is reasonably believed to...

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ....) and regulations thereunder (9 CFR, chapter III, part 327), including requirements that the pork or...) Editorial Note: For Federal Register citations affecting § 94.8, see the List of CFR Sections Affected... where African swine fever exists or is reasonably believed to exist. 94.8 Section 94.8 Animals...

  9. Factors Affecting Detection of Hepatitis E Virus on Canadian Retail Pork Chops and Pork Livers Assayed Using Real-Time RT-PCR.

    PubMed

    Wilhelm, B J; Leblanc, D; Avery, B; Pearl, D L; Houde, A; Rajić, A; McEwen, S A

    2016-03-01

    We collected 599 Canadian retail pork chops and 283 pork livers routinely (usually weekly) from April 2011 to March 2012 using the Canadian Integrated Program for Antimicrobial Resistance Surveillance (CIPARS) retail sampling platform. Samples were assayed using validated real-time (q) reverse transcriptase polymerase chain reaction (RT-PCR) and nested classical RT-PCR for the detection of hepatitis E virus (HEV), porcine enteric calicivirus (PEC) and rotavirus (RV). The presence of Escherichia coli, Salmonella spp. and Campylobacter spp. was measured on a subset of our samples. Exact logistic regression models were fitted for predictors for HEV detection, for each assay. For both assays, sample type (pork chop versus liver) was a significant predictor for HEV RNA detection. For nested classical RT-PCR but not qRT-PCR, region of sample collection was a significant predictor (P = 0.008) of HEV detection. Odds of HEV detection were greatest in spring relative to other seasons. E. coli was a significant predictor for HEV RNA detection using the qRT-PCR (P = 0.03). Overall, the prevalence of E. coli, Salmonella spp. and Campylobacter spp. was significantly greater than HEV, PEC or RV on our retail pork samples. Our sparse data set for the detection of PEC and RV precluded modelling of risk factors for the detection of these viruses. PMID:26192650

  10. Significance of Increasing n-3 PUFA Content in Pork on Human Health.

    PubMed

    Ma, Xianyong; Jiang, Zongyong; Lai, Chaoqiang

    2016-04-01

    Evidence for the health-promoting effects of food rich in n-3 polyunsaturated fatty acids (n-3 PUFA) is reviewed. Pork is an important meat source for humans. According to a report by the US Department of Agriculture ( http://www.ers.usda.gov/topics ), the pork consumption worldwide in 2011 was about 79.3 million tons, much higher than that of beef (48.2 million tons). Pork also contains high levels of unsaturated fatty acids relative to ruminant meats (Enser, M., Hallett, K., Hewett, B., Fursey, G. A. J. and Wood, J. D. (1996) . Fatty acid content and composition of English beef, lamb, and pork at retail. Meat Sci. 44:443-458). The available literature indicates that the levels of eicosatetraenoic and docosahexaenoic in pork may be increased by fish-derived or linseed products, the extent of which being dependent on the nature of the supplementation. Transgenic pigs and plants show promise with high content of n-3 PUFA and low ratio of n-6/n-3 fatty acids in their tissues. The approaches mentioned for decreasing n-6/n-3 ratios have both advantages and disadvantages. Selected articles are critically reviewed and summarized. PMID:26237277

  11. Rapid detection of total viable count of chilled pork using hyperspectral scattering technique

    NASA Astrophysics Data System (ADS)

    Peng, Yankun; Tao, Feifei; Li, Yongyu; Wang, Wei; Chen, Jingjing; Wu, Jianhu; Dhakal, Sagar

    2010-04-01

    A rapid nondestructive measurement method for determining the total viable count of chilled pork was studied. Chilled pork samples were purchased from supermarket and then stored in refrigerator at 4°C. Every 24 hours, hyperspectral images were collected from the chilled pork samples in 400-1100nm region, in parallel total viable counts were obtained by classical microbiological plating methods. The 3-parameter modified lorentzian distribution function was applied to fit the scattering profiles of all samples and the fitting results were satisfactorily high in region 470-943 nm. Then the parameters extracted were used to establish PLSR models. The prediction results for the parameter a, b, c, b×c are 0.945, 0.918, 0.919, 0.935 respectively. The study show that the hyperspectral technology can accurately tracks the increase of total viable count of chilled pork during 2-14 days storage at 4°C, and so indicate it a valid tool for assessing the quality and safety properties of chilled pork rapidly and nondestructively in the future.

  12. Umami and related components in "chilled" pork for the Japanese market.

    PubMed

    Ngapo, T M; Vachon, L

    2016-11-01

    The aim of this study was to evaluate umami-related components and their evolution in Canadian pork destined for the Japanese market. Export quality pork loins for Japan were subjectively selected on-line for marbling, colour and firmness; remaining loins were retained for the domestic market. At 48h post-mortem, samples were aged 5d at 4.0°C (fresh) or 13, 28, 43 or 58d at -1.7°C (chilled). Meat qualities differed only in pH (<0.1 pH unit; P<0.05). Generally, free amino acid concentrations increased and nucleotide concentrations decreased with longer ageing periods. The equivalent umami concentration (EUC) was highest in the pork aged 5d at 4.0°C and at 43d -1.7°C (P<0.05) which is estimated as the transportation time for Canadian chilled exports to Japan. A lack of differences in EUC between domestic and export pork and between fresh and 43d chilled ageing demonstrates that Canadian chilled pork in Japan has the EUC of its fresh 5d counterpart. PMID:27424307

  13. Effect of Fresh Garlic on Lipid Oxidation and Microbiological Changes of Pork Patties during Refrigerated Storage

    PubMed Central

    2014-01-01

    The effects of two levels (1.4 vs 2.8%) of fresh garlic on lipid oxidation and microbial growth in pork patties were evaluated. Hunter color (L, a, b), pH, thiobarbituric acid reactive substances (TBARS), oxidative volatile compounds, total bacteria and Enterobacteriaceae in the pork patties with or without fresh garlic were measured during storage at 4℃. Addition of fresh garlic decreased redness (a), while increased pH and yellowness (b) values of the fresh pork patties were observed, regardless of the levels added. The TBARS values of the pork patties were increased with the addition of fresh garlic (p<0.05). Similar results were observed in oxidative volatile compounds. A total of 13 volatile compounds were detected in the patties (5 sulfur-containing compounds, including allyl mercaptan, allyl methyl sulfide, diallyl sulfide, methyl-(E)-propenyl-disulfide, and diallyl disulfide, and the 8 other oxidative compounds, including 1-pentanol, hexanal, 1-hexanol, heptanal, (E)-2-heptenal, 1-octen-3-ol, (E)-2-octenal and nonanal). Fresh garlic accelerated development of oxidative products in the pork patties, especially hexanal and the total oxidative volatile compounds. However, the addition of 1.4 and 2.8% of fresh garlic inhibited the growth of total bacteria and Enterobacteriaceae, indicating low total bacterial counts and Enterobacteriaceae than the controls. PMID:26761498

  14. Effect of organic and conventional rearing system on the mineral content of pork.

    PubMed

    Zhao, Yan; Wang, Donghua; Yang, Shuming

    2016-08-01

    Dietary composition and rearing regime largely determine the trace elemental composition of pigs, and consequently their concentration in animal products. The present study evaluates thirteen macro- and trace element concentrations in pork from organic and conventional farms. Conventional pigs were given a commercial feed with added minerals; organic pigs were given a feed based on organic feedstuffs. The content of macro-elements (Na, K, Mg and Ca) and some trace elements (Ni, Fe, Zn and Sr) in organic and conventional meat samples showed no significant differences (P>0.05). Several trace element concentrations in organic pork were significantly higher (P<0.05) compared to conventional pork: Cr (808 and 500μg/kg in organic and conventional pork, respectively), Mn (695 and 473μg/kg) and Cu (1.80 and 1.49mg/kg). The results showed considerable differences in mineral content between samples from pigs reared in organic and conventional systems. Our results also indicate that authentication of organic pork can be realized by applying multivariate chemometric methods such as discriminant analysis to this multi-element data. PMID:27082991

  15. The physicochemical and microbiological characteristics of pork jerky in comparison to beef jerky.

    PubMed

    Yang, Han-Sul; Hwang, Young-Hwa; Joo, Seon-Tea; Park, Gu-Boo

    2009-07-01

    This study was carried out to compare the physicochemical and microbiological characteristics of beef and pork jerky, prepared from whole muscle of beef semimembranosus (BSM), pork semimembranosus (PSM), pork longissimus dorsi (PLD), and pork psoas major (PPM). The BSM and PSM jerky had higher moisture content, and PPM jerky had lower water activity than other jerky samples during 30days of storage at 25°C (P<0.05). Pork jerky samples had higher lightness value than beef jerky, while PSM jerky had higher pH value than other jerky samples (P<0.05). The shear force and TBARS values of PPM jerky were higher than those of other jerky samples (P<0.05). Saturated fatty acid (SFA, %) was significantly higher in the BSM jerky than others, while unsaturated fatty acid (UFA, %) was significantly higher in the PSM and PLD than BSM and PPM jerky samples (P<0.05). The PPM jerky showed a significant increase in UFA (%) during storage, and a significantly decrease in microbial count after storage of 30days (P<0.05). PMID:20416733

  16. Quantitative analysis and detection of adulteration in pork using near-infrared spectroscopy

    NASA Astrophysics Data System (ADS)

    Fan, Yuxia; Cheng, Fang; Xie, Lijuan

    2010-04-01

    Authenticity is an important food quality criterion. Rapid methods for confirming authenticity or detecting adulteration are increasingly demanded by food processors and consumers. Near infrared (NIR) spectroscopy has been used to detect economic adulteration in pork . Pork samples were adulterated with liver and chicken in 10% increments. Prediction and quantitative analysis were done using raw data and pretreatment spectra. The optimal prediction result was achieved by partial least aquares(PLS) regression with standard normal variate(SNV) pretreatment for pork adulterated with liver samples, and the correlation coefficient(R value), the root mean square error of calibration(RMSEC) and the root mean square error of prediction (RMSEP) were 0.97706, 0.0673 and 0.0732, respectively. The best model for pork meat adulterated with chicken samples was obtained by PLS with the raw spectra, and the correlation coefficient(R value), RMSEP and RMSEC were 0.98614, 0.0525, and 0.122, respectively. The result shows that NIR technology can be successfully used to detect adulteration in pork meat adulterated with liver and chicken.

  17. The economic impact of H1N1 on Mexico's tourist and pork sectors.

    PubMed

    Rassy, Dunia; Smith, Richard D

    2013-07-01

    By examining tourist arrivals and pork output and trade statistics, this analysis estimates the economic impact to the Mexican tourism and pork sectors because of the H1N1 influenza pandemic. It also assesses the role of the international response in the context of this economic impact. For tourism, losing almost a million overseas visitors translated into losses of around $US2.8bn, which extended over a five-month period, mostly because of the slow return of European travellers. For the pork industry, temporal decreases in output were observed in most of the country and related to H1N1 incidence (p = 0.048, r = 0.37). By the end of 2009, Mexico had a pork trade deficit of $US27m. The losses derived from this pandemic were clearly influenced by the risk perception created in tourist-supplying and pork trade partners. Results suggest that the wider economic implications of health-related emergencies can be significant and need to be considered in preparedness planning. For instance, more effective surveillance and data gathering would enable policy to target emergency funding to the sectors and regions hardest hit. These results also stress the importance of being familiar with trade networks so as to be able to anticipate the international response and respond accordingly. PMID:23744805

  18. Influence of on-farm production practices on sensory and technological quality characteristics of pork loin.

    PubMed

    Omana, D A; Goddard, E; Plastow, G S; Janz, J; Ma, L; Anders, S; Moore, S S; Bruce, H L

    2014-01-01

    Quality of pork from pigs raised either traditionally (outdoor access or bedded settings with no sub-therapeutic antibiotics or growth promotants in feed) or conventionally (commercial indoor) was evaluated. Pork loins (m. longissimus thoracis et lumborum, LTL) from four hundred pigs from either traditional or conventional production systems (n=200) fed commercially formulated diets ad libitum were harvested at slaughter. Intramuscular crude fat content and lean color (L* and b*) values were significantly decreased in conventional pork loins. LTL from conventionally-raised pig carcasses showed increased (P<0.05) mean pH, moisture content and reduced cooking loss and shear force values and had increased tenderness and juiciness scores compared to those from traditionally-raised pig carcasses. Results indicated that pork from conventionally raised pigs was superior to that from traditionally raised pigs in terms of tenderness and juiciness, suggesting that consumers may value pork from traditionally raised pigs on the basis of factors other than eating quality and appearance. PMID:23927920

  19. [Rapid determination of ractopamine content in pork by using three-dimensional synchronous fluorescence spectrum coupled with APTLD].

    PubMed

    Zhao, Jin-Hui; Yuan, Hai-Chao; Liu, Mu-Hua; Xiao, Hai-Bin; Hong, Qian

    2014-04-01

    In order to realize the rapid determination of ractopamine content in pork, quantitative determination model of ractopamine content in pork was established by using three-dimensional synchronous fluorescence spectrum coupled with alternating penalty trilinear decomposition (APTLD). Firstly, the generation mechanism of the fluorescence spectrum for ractopamine and three-dimensional synchronous fluorescence spectrum for samples were analyzed. Secondly, concentration quenching phenomenon of fluorescence of ractopamine in pork extract was investigated. Thirdly, the number of components for three linear decomposition of APTLD was set as 2 by using the core consistency diagnostic method, and the calibration curve of the relative fluorescence intensity of ractopamine between pork extract and the training sample was established for the correction of relative fluorescence intensity of prediction samples. Finally, three-dimensional synchronous fluorescence spectrum combined with APTLD was used to build the prediction model of ractopamine content in pork. The experimental results showed that the method adopted in the paper could better solve the problem of serious synchronous fluorescence spectrum overlapping between ractopamine in pork samples and backgrounds, and leave out some trivial process of chemical separation for the identification of ractopamine in pork. The determination coefficient (R2) and the root mean squared error of prediction (RMSEP) for the model proposed in this paper were 0.986 3 and 0.496 6 mg x L(-1), respectively. The method in this paper has achieved the goal of rapid quantitative detection of ractopamine content in pork. PMID:25007620

  20. Effect of hydrodynamic pressure processing on the processing and quality characteristics of moisture-enhanced pork loins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The objective of this study was to determine the influence of hydrodynamic pressure processing (HDP) and aging on the processing characteristics and final meat quality of moisture enhanced pork loins. Boneless pork loins (n=24) were split into three portions and assigned treatments: control, HDP b...

  1. BARC 2009 Annual Report TO NC-1037: Genetic and functional genomic approaches to improve production and quality of pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The NC-1037 project addresses “Genetic and functional genomic approaches to improve production and quality of pork.” It has 2 objectives: 1) Further understand the dynamic genetic mechanisms that influence production efficiency and quality of pork; and 2) Discover genetic mechanisms controlling anim...

  2. Low temperature cooking of pork meat - Physicochemical and sensory aspects.

    PubMed

    Becker, André; Boulaaba, Annika; Pingen, Sylvia; Krischek, Carsten; Klein, Günter

    2016-08-01

    Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. Low temperature, long time (LTLT) treatments over 20h at 53°C or 58°C (LTLT 53°C or 58°C) showed considerable effects on meat tenderization. Heating to a core temperature of 60°C (low temperature method=LT) at 60°C oven temperature resulted in less tender but clearly juicier meat. LTLT 53°C and LT were evaluated as being equally acceptable by the panelists. The tenderest meat (LTLT 58°C) was mainly rejected because of a crumbly and dry mouth feeling. Conventional heating to a core temperature of 80°C at 180°C oven temperature resulted in low eating quality due to high toughness and low juiciness. PMID:27060409

  3. Genomic DNA characterization of pork spleen by Raman spectroscopy

    NASA Astrophysics Data System (ADS)

    Guzmán-Embús, D. A.; Orrego Cardozo, M.; Vargas-Hernández, C.

    2013-11-01

    In this paper, the study of Raman signal enhancement due to interaction between ZnO rods and pork spleen DNA is reported. ZnO microstructures were synthesized by the Sol-Gel method and afterward combined with porcine spleen DNA extracted in the previous stages, following standardized cell lysis, deproteinization, and precipitation processes. Raman spectroscopy was used for the characterization of structures of ZnO and ZnO-DNA complex, and the results show the respective bands of ZnO wurtzite hexagonal phase for modes E2 (M), A1(TO), E2(High), E1(LO), and 2LO. Due to the SERS effect in the spectral range from 200 to 1800 cm,-1 Raman bands caused by vibrations of the deoxyribose C-O-C binding were also observed, producing deformation of the ring as shown in the 559 cm-1 peak. The broad band at 782 cm-1, together with the complex vibration of the string 5'-COPO-C3', is over a wide band of thymine (790 cm-1) or cytosine (780 cm-1). A prominent band near 1098 cm-1 assigned to symmetric stretching vibration phosphodioxy group (PO2-) DNA backbone is most favoured in intensity by the addition of ZnO particles originated by the SERS effect. This effect suggests a possible mechanism for enhancing the Raman signal due to the electromagnetic interaction between a DNA molecule and the flat surface of the ZnO rod.

  4. Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.

    PubMed

    Goran, Gheorghe Valentin; Tudoreanu, Liliana; Rotaru, Elena; Crivineanu, Victor

    2016-08-01

    This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments. PMID:27088876

  5. Inadequate labeling of pork sausages prepared in Corsica causing a trichinellosis outbreak in France

    PubMed Central

    Ruetsch, Caroline; Delaunay, Pascal; Armengaud, Alexis; Peloux-Petiot, Françoise; Dupouy-Camet, Jean; Vallée, Isabelle; Polack, Bruno; Boireau, Pascal; Marty, Pierre

    2016-01-01

    Three cases of human trichinellosis due to Trichinella britovi were reported in 2015 in the Southeast of France resulting from consumption of raw pork sausages (figatelli) prepared in Corsica. Fourteen other people ate figatelli from the same batch but were not infected due to the figatelli being well cooked. This is the first reported human trichinellosis outbreak due to consumption of Corsican sausages prepared from uncontrolled pork. Consumption of raw figatelli is a common tradition in Corsica. As a result, the health recommendation to cook the product well is not always applied. In the present case, the figatelli product label was not sufficiently visible to advise consumers of the risks associated with uncooked pork. PMID:27317463

  6. Consumers' expected quality and intention to purchase high quality pork meat.

    PubMed

    Papanagiotou, P; Tzimitra-Kalogianni, I; Melfou, K

    2013-03-01

    Expected quality is believed to be one of the most important factors that influence consumers' intention to purchase food. The present study seeks to explore the concept of pork meat expected quality and compare it with self-stated consumer intention to purchase pork meat. The aim is attempted by means of a field research conducted in Greece, following a conjoint analytic procedure. Results show that quality expectations comply with intention to buy pork, in many aspects. However, several differences have been identified. More specifically, country of origin and marbling appear to be more important for respondents' purchase decisions than they are for their quality evaluations, while the opposite appears to be true for price. Finally, socio-demographic factors such as gender, level of education, place of purchase and consumption habits seem to influence perceptions. PMID:23273449

  7. Hepatitis E Virus Exposure is Increased in Pork Butchers from Burkina Faso.

    PubMed

    Traoré, Kuan Abdoulaye; Ouoba, Jean Bienvenue; Huot, Nicolas; Rogée, Sophie; Dumarest, Marine; Traoré, Alfred S; Pavio, Nicole; Barro, Nicolas; Roques, Pierre

    2015-12-01

    We conducted the first survey of zoonotic risk of Hepatitis E virus (HEV) transmissions in Ouagadougou, Burkina Faso, through the direct contact with pork meat during professional activity. Anti-HEV antibodies were more prevalent in pork butchers, 76% than in the general population, which was 47.8% in 2013 (odds ratio = 3.46, 95% CI = 2.85-4.21, P < 0.001). Among slaughter-aged swine, HEV seroprevalence was of 80%, and HEV RNA was detected in 1% of pork livers. Phylogenetic analysis pointed out HEV genotype 3. Thus, in addition to possible HEV contamination through the water source, as in endemic region, zoonotic transmissions of HEV probably occur in west Africa. PMID:26438027

  8. Hepatitis E Virus in Surface Water, Sediments, and Pork Products Marketed in Southern Brazil.

    PubMed

    Heldt, F H; Staggmeier, R; Gularte, J S; Demoliner, M; Henzel, A; Spilki, F R

    2016-09-01

    Hepatitis E virus (HEV) is an emerging causative agent of food and waterborne hepatitis in human beings. HEV circulates among human populations and swine herds, and may be found in water contaminated by swine feces, as well as in pork. In the present study, 68 sediment samples and 250 water samples collected from the Sinos River tributaries, as well as 50 samples of pork products (pâté and blood sausage) marketed in the Sinos River watershed region, Brazil, were tested for the presence of HEV genome. Reverse-transcriptase polymerase chain reaction followed by nucleotide sequencing was used for detection and characterization of HEV genomes. Overall, 36 % of food samples tested positive for HEV (genotype 3). No sediment or water samples were positive. These results suggest that contaminated pork products may be a source of HEV infection within this region and indicate a need for better monitoring of food safety and swine herds. PMID:27169536

  9. Development of loop-mediated isothermal amplification to detect Streptococcus suis and its application to retail pork meat in Japan.

    PubMed

    Arai, Sakura; Tohya, Mari; Yamada, Ryoko; Osawa, Ro; Nomoto, Ryohei; Kawamura, Yoshiaki; Sekizaki, Tsutomu

    2015-09-01

    We here developed a novel loop-mediated isothermal amplification (LAMP) method to detect Streptococcus suis in raw pork meat. This method, designated LAMPSS, targeted the recombination/repair protein (recN) gene of S. suis and detected all serotypes of S. suis, except those taxonomically removed from authentic S. suis, i.e., serotypes 20, 22, 26, 32, 33, and 34. The specificity of LAMPSS was confirmed and its detection limit was 5.4cfu/reaction. Among the 966 raw pork meat samples examined, including sliced pork, minced pork, and the liver, tongue, heart, and small intestine, 255 samples tested positive with LAMPSS. The rate of contamination was higher in the organs than in pork. No significant difference was observed in the total bacterial count between LAMPSS-positive and -negative samples. The number of shops that provided LAMPSS-positive pork was slightly higher in those that sold swine organs and pork than in those that sold only pork, suggesting that cross contamination occurred from the organs to pork. Among the 255 which tested positive for LAMPSS, only 47 samples tested positive for the previously described LAMP specific for S. suis serotype 2. Two isolates of S. suis serotype 2, belonging to sequence type 28, which is potentially hazardous to humans, as well as those of some other serotypes were obtained from 19 out of 47 samples by combining LAMP with a replica plating method. These results suggest that LAMPSS will be a useful tool for the surveillance of raw pork meat in the retail market. PMID:26043307

  10. Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites

    PubMed Central

    Choe, J. H.; Choi, M. H.; Ryu, Y. C.; Go, G. W.; Choi, Y. M.; Lee, S. H.; Lim, K. S.; Lee, E. A.; Kang, J. H.; Hong, K. C.; Kim, B. C.

    2015-01-01

    The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter conditions. A total of 111 Yorkshire (pure breed and castrated male) pigs were evaluated under the Korean standard conditions. Measurements were taken of the levels of blood glucose and lactate at exsanguination, and muscle glycogen and lactate content at 45 min and 24 h postmortem. Certain pork quality traits were also evaluated. Correlation analysis and multiple regression analysis including stepwise regression were performed. Exsanguination blood glucose and lactate levels were positively correlated with each other, negatively related to postmortem muscle glycogen content and positively associated with postmortem muscle lactate content. A rapid and extended postmortem glycolysis was associated with high levels of blood glucose and lactate, with high muscle lactate content, and with low muscle glycogen content during postmortem. In addition, these were also correlated with paler meat color and reduced water holding capacity. The results of multiple regression analyses also showed that metabolites in exsanguination blood and postmortem muscle explained variations in pork quality traits. Especially, levels of blood glucose and lactate and content of muscle glycogen at early postmortem were significantly associated with an elevated early glycolytic rate. Furthermore, muscle lactate content at 24 h postmortem alone accounted for a considerable portion of the variation in pork quality traits. Based on these results, the current study confirmed that the main factor influencing pork quality traits is the ultimate lactate content in muscle via postmortem glycolysis, and that levels of blood glucose and lactate at exsanguination and contents of muscle glycogen and lactate at postmortem can explain a large portion of the variation in pork quality even under the standard

  11. Effect of irradiation and storage time on lipid oxidation of chilled pork

    NASA Astrophysics Data System (ADS)

    Cheng, Anwei; Wan, Fachun; Xu, Tongcheng; Du, Fangling; Wang, Wenliang; Zhu, Qingjun

    2011-03-01

    The effects of γ-irradiation with different doses (0, 2, 4, 6, 8 and 10 kGy) and storage time (0-30 days) on the lipid oxidation of chilled pork and the combined effect of irradiation and antioxidant on the lipid oxidative stability during storage at 4 °C were investigated. The results indicated that irradiation treatment increased lipid oxidation, measured as peroxide (PV) and thiobarbituric acid reactive substance (TBARS) values. Lipid oxidation was increased with the increase in storage time. The addition of tea polyphenol (TP) was effective in controlling the lipid oxidation of chilled pork after irradiation during cold storage.

  12. Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea.

    PubMed

    Koo, Ok-Kyung; Baker, Christopher A; Kim, Hyun-Jung; Park, Si Hong; Ricke, Steven C

    2016-09-01

    The purpose of this study was to characterize the microbial community in ground pork using molecular approaches. Forty six ground pork products were purchased from local stores in the north central area of South Korea. Aerobic plate counts varied 4.23 ± 5.14 × 10(5) CFU/g with the range between 5.00 × 10(3) and 1.85 × 10(6) CFU/g for ground pork samples. Four ground meat samples were further processed for metagenomic analysis. Pseudomonas species was the most relative abundant with a wide range occurring (1.72 to 77.7%) as part of the microbial genera in ground pork. Bacteria such as Carnobacterium, Yersinia, Photobacterium were also identified in ground pork. Despite the prominence of certain genera across all samples there was still extensive microbial diversity among ground pork products that originated from different slaughter houses and were processed in different markets. Such diversity indicates that designing interventions to extend shelf life may be hampered by the extensive variability in the microbial consortia associated with pork products. However, this diversity may be useful for developing microbial traceability signatures unique to a slaughter house or a particular market. PMID:27192496

  13. Acceptability of entire male pork with various levels of androstenone and skatole by consumers according to their sensitivity to androstenone.

    PubMed

    Bonneau, M; Chevillon, P

    2012-02-01

    Consumer acceptability of entire male pork at eating was assessed in three experiments. The 140 consumers involved in each experiment were classified as insensitive (INSENS) to the odor of pure androstenone or sensitive perceiving it as pleasant (SENS-PLEA) or unpleasant (SENS-UNPL). Entire male pork with very low skatole and androstenone levels (LS-LA) was as well accepted as gilt pork, whatever the consumer category. Entire male pork with elevated levels in both skatole and androstenone (HS-HA) was clearly differentiated from LS-LA pork by SENS-UNPL, but not by SENS-PLEA or INSENS consumers. Whatever the consumer category, entire male pork with elevated levels of androstenone and very low levels of skatole (LS-HA and LS-HHA) were not significantly differentiated from LS-LA pork. The results suggest that, in the conditions of the present experiment, androstenone and skatole totally explain boar taint at eating and that the acceptability threshold for androstenone, in the absence of skatole, is in the range of 2-3 μg/g liquid fat. PMID:21862238

  14. Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling

    PubMed Central

    Moon, Sung-Sil; Kim, Il-Suk; Ham, Jun-Sang; Park, Beom-Young

    2014-01-01

    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 juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well. PMID:26761177

  15. Common confounders of dietary elimination trials contain the antigens soy, pork, and beef.

    PubMed

    Parr, Jacqueline M; Remillard, Rebecca L

    2014-01-01

    Nutritionists and dermatologists recommend avoiding flavored over-the-counter (OTC) products and medications during dietary elimination trials because those products are thought to contain common proteins that may confound the trial. The objective of this study was to determine if there are soy, pork, and beef antigens in flavored OTC products and medications and, if so, could those antigens be identified. Seven products, three OTC products and four veterinary therapeutics, were tested using enzyme-linked immunosorbent assays (ELISA) for the presence of soy, pork, and beef antigens, in addition to positive and negative controls. All OTC test products produced ELISA results in agreement with their ingredient lists. ELISA testing of veterinary therapeutic products did not agree with either their ingredient lists or product inserts because of other ingredients not listed. Veterinarians should contact manufacturers of oral therapeutics prior to prescribing them to determine other ingredients. Likewise, manufacturers should be contacted regarding "natural and artificial flavors." Lastly, gelatin capsules may contain either beef or pork proteins and should not be administered during a trial. In conclusion, flavored medications contain the common antigens soy, pork, and beef although they may or may not be listed on the ingredient list or product insert. PMID:25028437

  16. Effect of hydrodynamic pressure processing on the tenderness and drip loss of pork loins

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Tenderness and water-holding capacity are meat quality characteristics important to both consumers and processors. Hydrodynamic pressure processing (HDP) is a novel technique for tenderizing meat using high pressure shockwaves. The effects of combining HDP and postmortem aging treatments on pork qua...

  17. Effect of storage and subsequent re-heating on viability of Listeria monocytogenes on pork scrapple

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We evaluated the fate of Listeria monocytogenes on pork scrapple, a regionally-popular, ready-to-eat (RTE) meat product, both during storage and following re-heating. We also conducted an informal survey to address consumer practices for storing and re-heating scrapple. Regarding the survey, of some...

  18. 9 CFR 327.23 - Compliance procedure for cured pork products offered for entry.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Compliance procedure for cured pork products offered for entry. 327.23 Section 327.23 Animals and Animal Products FOOD SAFETY AND INSPECTION... in this Group. (3) Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF...

  19. 9 CFR 327.23 - Compliance procedure for cured pork products offered for entry.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Compliance procedure for cured pork products offered for entry. 327.23 Section 327.23 Animals and Animal Products FOOD SAFETY AND INSPECTION... in this Group. (3) Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF...

  20. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Each analytical result shall be recorded and evaluated to... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Compliance procedure for cured pork products. 318.19 Section 318.19 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE,...

  1. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Each analytical result shall be recorded and evaluated to... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Compliance procedure for cured pork products. 318.19 Section 318.19 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE,...

  2. 9 CFR 327.23 - Compliance procedure for cured pork products offered for entry.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Compliance procedure for cured pork products offered for entry. 327.23 Section 327.23 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION...

  3. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Code of Federal Regulations, 2014 CFR

    2014-01-01

    ... 9 Animals and Animal Products 2 2014-01-01 2014-01-01 false Compliance procedure for cured pork products. 318.19 Section 318.19 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND...

  4. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Code of Federal Regulations, 2010 CFR

    2010-01-01

    ... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Each analytical result shall be recorded and evaluated to... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Compliance procedure for cured pork products. 318.19 Section 318.19 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE,...

  5. 9 CFR 327.23 - Compliance procedure for cured pork products offered for entry.

    Code of Federal Regulations, 2013 CFR

    2013-01-01

    ... 9 Animals and Animal Products 2 2013-01-01 2013-01-01 false Compliance procedure for cured pork products offered for entry. 327.23 Section 327.23 Animals and Animal Products FOOD SAFETY AND INSPECTION... in this Group. (3) Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF...

  6. 9 CFR 318.19 - Compliance procedure for cured pork products.

    Code of Federal Regulations, 2012 CFR

    2012-01-01

    ... accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Each analytical result shall be recorded and evaluated to... 9 Animals and Animal Products 2 2012-01-01 2012-01-01 false Compliance procedure for cured pork products. 318.19 Section 318.19 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE,...

  7. 9 CFR 327.23 - Compliance procedure for cured pork products offered for entry.

    Code of Federal Regulations, 2011 CFR

    2011-01-01

    ... 9 Animals and Animal Products 2 2011-01-01 2011-01-01 false Compliance procedure for cured pork products offered for entry. 327.23 Section 327.23 Animals and Animal Products FOOD SAFETY AND INSPECTION... in this Group. (3) Protein Fat-Free Percentage, Protein Fat-Free Content, PFF Percentage, PFF...

  8. The relationship between quality measurement techniques of pork loins and chops

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Objectives: Assessment of boneless pork loin quality under industrial conditions is used in plants for segregation of product into programs and for export as well as for routine quality control and research. This assessment is usually made on the exposed longissimus on the ventral side of the muscle...

  9. Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions.

    PubMed

    Lee, Na-Kyoung; Ahn, Sin Hye; Lee, Joo-Yeon; Paik, Hyun-Dong

    2015-01-01

    The purpose of this study was to develop predictive models for the growth of Listeria monocytogenes in pork Bulgogi at various storage temperatures. A two-strain mixture of L. monocytogenes (ATCC 15313 and isolated from pork Bulgogi) was inoculated on pork Bulgogi at 3 Log CFU/g. L. monocytogenes strains were enumerated using general plating method on Listeria selective medium. The inoculated samples were stored at 5, 15, and 25℃ for primary models. Primary models were developed using the Baranyi model equations, and the maximum specific growth rate was shown to be dependent on storage temperature. A secondary model of growth rate as a function of storage temperature was also developed. As the storage temperature increased, the lag time (LT) values decreased dramatically and the specific growth rate of L. monocytogenes increased. The mathematically predicted growth parameters were evaluated based on the modified bias factor (B f ), accuracy factor (A f ), root mean square error (RMSE), coefficient of determination (R (2)), and relative errors (RE). These values indicated that the developed models were reliably able to predict the growth of L. monocytogenes in pork Bulgogi. Hence, the predictive models may be used to assess microbiological hygiene in the meat supply chain as a function of storage temperature. PMID:26761807

  10. Absence of Pandemic H1N1 Influenza A Virus in Fresh Pork

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pigs experimentally infected with pandemic 2009 H1N1 influenza A virus developed respiratory disease; however, there was no evidence for systemic disease to suggest that pork from pigs infected with H1N1 influenza would contain infectious virus. These findings support the WHO recommendation that po...

  11. Use of visible and near-infrared spectroscopy to predict pork longissimus lean color stability

    Technology Transfer Automated Retrieval System (TEKTRAN)

    This study evaluated using visible and near-infrared (VIS/NIR) spectroscopy to predict lean color stability in pork loin chops. Spectra were collected immediately following and approximately 1 h after rib removal from 1,208 loins. Loins were aged for 14 d before a 2.54-cm chop was placed in simula...

  12. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

    PubMed Central

    Kim, Hyun-Wook; Choi, Yun-Sang

    2016-01-01

    The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties. PMID:27433107

  13. Environmental Impact Assessment--methodology with special emphasis on European pork production.

    PubMed

    Reckmann, K; Traulsen, I; Krieter, J

    2012-09-30

    One of the most discussed topics worldwide is climate change, upon which livestock production is known to have a great environmental impact. There are different methods to measure these environmental impacts, some of which are mentioned in this review. It especially focuses on the method of Life Cycle Assessment (LCA), because it is widely used, of high relevance and good quality. This review highlights a sample of the few published European LCA studies on pork production. These assessments result in an average global warming potential of 3.6 kg CO(2)- eq per kg pork, ranging from 2.6 to 6.3 kg CO(2)- eq per kg pork. Additionally, it illustrates the main limitations of the methodology itself (e.g. data intensiveness, different allocation techniques) and its application in pork production (e.g. limited data availability, use of multiple functional units, varying system boundaries). The missing comparability of various studies arising from a vague standard still represents the main problem in LCA. Therefore, a new standardisation and the development of a more exhaustive database would generate a future trend. PMID:22595076

  14. Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling

    Technology Transfer Automated Retrieval System (TEKTRAN)

    We conducted stabilization studies to determine the ability of Clostridium perfringens spores to germinate and grow during exponential cooling of a commercial formulation of pork scrapple. Scrapple was inoculated with a mixture of three strains of C. perfringens spores (NTCC 8238, NCTC 8239, and AT...

  15. Chilling rate effects on pork loin tenderness in commercial processing plants

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The present experiment was conducted to provide a large-scale objective comparison of pork LM tenderness and other meat quality traits between packing plants that differ in stunning method and carcass chilling rate. For each of two replicates, hogs were sourced from a single barn of a commercial fi...

  16. Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions

    PubMed Central

    Lee, Na-Kyoung; Ahn, Sin Hye; Lee, Joo-Yeon; Paik, Hyun-Dong

    2015-01-01

    The purpose of this study was to develop predictive models for the growth of Listeria monocytogenes in pork Bulgogi at various storage temperatures. A two-strain mixture of L. monocytogenes (ATCC 15313 and isolated from pork Bulgogi) was inoculated on pork Bulgogi at 3 Log CFU/g. L. monocytogenes strains were enumerated using general plating method on Listeria selective medium. The inoculated samples were stored at 5, 15, and 25℃ for primary models. Primary models were developed using the Baranyi model equations, and the maximum specific growth rate was shown to be dependent on storage temperature. A secondary model of growth rate as a function of storage temperature was also developed. As the storage temperature increased, the lag time (LT) values decreased dramatically and the specific growth rate of L. monocytogenes increased. The mathematically predicted growth parameters were evaluated based on the modified bias factor (Bf), accuracy factor (Af), root mean square error (RMSE), coefficient of determination (R2), and relative errors (RE). These values indicated that the developed models were reliably able to predict the growth of L. monocytogenes in pork Bulgogi. Hence, the predictive models may be used to assess microbiological hygiene in the meat supply chain as a function of storage temperature. PMID:26761807

  17. Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage.

    PubMed

    Joseph, Serlene; Chatli, Manish K; Biswas, Ashim K; Sahoo, Jhari

    2014-11-01

    Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3), and pink guava pulp (10 %; T-4) was evaluated in raw pork emulsion during refrigerated storage for 9 days under aerobic packaging. The lycopene and β-carotene content varied in pork emulsion as T-3 > T-1 > T-2 > T-4 and decreased (P < 0.05) during storage. The surface redness (a* value) increased (P < 0.05) with the incorporation of tomato products and pink guava pulp. Furthermore, metmyoglobin formation and lipid oxidation were lower (P < 0.05) in tomato- and guava-treated emulsions than in control. Overall, incorporation of tomato products and pink guava pulp improved the visual colour and odour scores of raw pork emulsion. These results indicated that tomato products and guava pulp can be utilized as sources of natural antioxidants in raw pork products to minimize lipid oxidation, off-odour development, and surface discolouration. PMID:26396313

  18. Growth potential of Clostridium perfringens from spores in acidified beef, pork and poultry products during chilling

    Technology Transfer Automated Retrieval System (TEKTRAN)

    The ability of C. perfringens to germinate and grow in acidified ground beef as well as in ten commercially prepared acidified beef, pork and poultry products was assessed. The pH of ground beef was adjusted using organic vinegar to achieve various pH values between 5.0 and 5.6; the pH of the commer...

  19. Analysis of pork adulteration in beef meatball using Fourier transform infrared (FTIR) spectroscopy.

    PubMed

    Rohman, A; Sismindari; Erwanto, Y; Che Man, Yaakob B

    2011-05-01

    Meatball is one of the favorite foods in Indonesia. The adulteration of pork in beef meatball is frequently occurring. This study was aimed to develop a fast and non destructive technique for the detection and quantification of pork in beef meatball using Fourier transform infrared (FTIR) spectroscopy and partial least square (PLS) calibration. The spectral bands associated with pork fat (PF), beef fat (BF), and their mixtures in meatball formulation were scanned, interpreted, and identified by relating them to those spectroscopically representative to pure PF and BF. For quantitative analysis, PLS regression was used to develop a calibration model at the selected fingerprint regions of 1200-1000 cm(-1). The equation obtained for the relationship between actual PF value and FTIR predicted values in PLS calibration model was y = 0.999x + 0.004, with coefficient of determination (R(2)) and root mean square error of calibration are 0.999 and 0.442, respectively. The PLS calibration model was subsequently used for the prediction of independent samples using laboratory made meatball samples containing the mixtures of BF and PF. Using 4 principal components, root mean square error of prediction is 0.742. The results showed that FTIR spectroscopy can be used for the detection and quantification of pork in beef meatball formulation for Halal verification purposes. PMID:21227596

  20. Implementing meta-analysis from genome-wide association studies for pork quality traits

    Technology Transfer Automated Retrieval System (TEKTRAN)

    Pork quality plays an important role in the meat processing industry, thus different methodologies have been implemented to elucidate the genetic architecture of traits affecting meat quality. One of the most common and widely used approaches is to perform genome-wide association (GWA) studies. Howe...

  1. High-performance liquid chromatography-tandem mass spectrometry validation of medroxyprogesterone acetate in products of pork origin and serum.

    PubMed

    Giannetti, Luigi; Barchi, Daniela; Fiorucci, Fulvia; Gennuso, Elisa; Sanna, Patrizia; Pallagrosi, Marco; Neri, Bruno

    2005-08-01

    Different extraction and purification methods are described here to determine medroxyprogesterone acetate (MPA) in pork meat and serum. Spiked samples are investigated over the concentration range of MPA 0.5-20 ng/g. Pork meat tissues are subjected to extraction using organic solvent, and pork serum is simply diluted with acetate buffer. Clean-up is performed using solid-phase extraction on a C18 cartridge, and MPA is eluted with ethanol. Aliquots are injected into a high-performance liquid chromatography-mass spectrometry system. MPA content is determined on the basis of m/z 387-327 and 387-123 transitions. PMID:16176642

  2. The Future of Pork Production in the World: Towards Sustainable, Welfare-Positive Systems

    PubMed Central

    McGlone, John J.

    2013-01-01

    Simple Summary More pork is eaten in the world than any other meat. Making production systems and practices more sustainable will benefit the animals, the planet and people. A system is presented by which production practices are evaluated using a sustainability matrix. The matrix shows why some practices are more common in some countries and regions and the impediments to more sustainable systems. This method can be used to assess the sustainability of production practices in the future where objective, science-based information is presented alongside ethical and economic information to make the most informed decisions. Finally, this paper points to current pork production practices that are more and less sustainable. Abstract Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economics and cultural value. A systematic analysis of pork industry sustainability was performed. Sustainable production methods are considered at three levels using three examples in this paper: production system, penning system and for a production practice. A sustainability matrix was provided for each example. In a comparison of indoor vs. outdoor systems, the food safety/zoonoses concerns make current outdoor systems unsustainable. The choice of keeping pregnant sows in group pens or individual crates is complex in that the outcome of a sustainability assessment leads to the conclusion that group penning is more sustainable in the EU and certain USA states, but the individual crate is currently more sustainable in other USA states, Asia and Latin America. A comparison of conventional physical castration with immunological castration shows that the less

  3. Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.

    PubMed

    Yin, Y; Zhang, W G; Zhou, G H; Guo, B

    2014-08-01

    The objective of this study was to investigate the differences in protein modifications between pale, soft, and exudative (PSE) and red, firm, and nonexudative (RFN) pork during postmortem (PM) aging. Longissimus dorsi (LD) including 8 PSE and 8 RFN muscles were individually removed from 16 carcasses. These 16 LD muscles were vacuum packaged at 24 h after slaughter and stored at 4°C for 1, 3, and 5 d. The centrifugation loss, drip loss, color, protein solubility, protein oxidation, protein degradation including desmin, troponin T, and integrin, and μ-calpain activation were determined. The pH of PSE samples was significantly lower than that of RFN samples at both 1 and 24 h PM (P < 0.05). The L* values of PSE pork were significantly greater than that of RFN pork at different time point during PM storage (P < 0.01). The centrifugation loss of PSE samples at d 1 was extremely greater than samples from RFN pork (P < 0.01). The cumulative drip loss for d 0 to 1, d 0 to 3, and d 0 to 5 in PSE pork were significantly greater than that from RFN pork (P < 0.05). The carbonyl content of myofibrillar proteins was not significantly different between PSE and RFN pork samples (P > 0.05). In addition, PSE pork presented a lower solubility of sarcoplasmic protein, myofibrillar protein, and total protein than RFN pork except the solubility of myofibrillar protein at d 1 (P < 0.05). The intensity of intact desmin and troponin T 2 in PSE pork at d 3 and 5 were significantly greater than that in RFN pork (P < 0.05), whereas no significant difference was detected at d 1. The intensity of intact troponin T 1 in PSE pork at d 5 was greater than that in RFN pork (P < 0.05). However, more degradation products of integrin were detected in PSE pork compared to that of RFN pork at d 1 (P < 0.05). Red, firm, and nonexudative pork presented lower intensity of intact 80 kDa calpain and greater intensity of autolyzed 76 kDa product compared to PSE pork (P < 0.01). The results indicate that the

  4. Predicting quality and sensory attributes of pork using near-infrared hyperspectral imaging.

    PubMed

    Barbin, Douglas F; ElMasry, Gamal; Sun, Da-Wen; Allen, Paul

    2012-03-16

    Many subjective assessment methods for fresh meat quality are still widely used in the meat industry, making the development of an objective and non-destructive technique for assessing meat quality traits a vital need. In this study, a hyperspectral imaging technique was investigated for objective determination of pork quality attributes. Hyperspectral images in the near infrared region (900-1700 nm) were acquired for pork samples from the longissimus dorsi muscle, and the representative spectral information was extracted from the loin eye area. Several mathematical pre-treatments including first and second derivatives, standard normal variate (SNV) and multiplicative scatter correction (MSC) were applied to examine the influence of spectral variations in predicting pork quality characteristics. Spectral information was used for predicting color features (L, a, b, chroma and hue angle), drip loss, pH and sensory characteristics by partial least-squares regression (PLS-R) models. Independent sets of feature-related wavelengths were selected for predicting each quality attribute. The results showed that color reflectance (L), pH and drip loss of pork meat could be predicted with determination coefficients (R(CV)(2)) of 0.93, 0.87 and 0.83, respectively. The regression coefficients from the PLS-R models at the selected optimal wavelengths were applied in a pixel-wise manner to convert spectral images to prediction maps that display the distribution of attributes within the sample. Results indicated that this technique is a potential tool for rapid assessment of pork quality. PMID:22340528

  5. Isolation and Characterization of Methicillin-Resistant Staphylococcus aureus from Pork Farms and Visiting Veterinary Students

    PubMed Central

    Frana, Timothy S.; Beahm, Aleigh R.; Hanson, Blake M.; Kinyon, Joann M.; Layman, Lori L.; Karriker, Locke A.; Ramirez, Alejandro; Smith, Tara C.

    2013-01-01

    In the last decade livestock-associated methicillin-resistant S. aureus (LA-MRSA) has become a public health concern in many parts of the world. Sequence type 398 (ST398) has been the most commonly reported type of LA-MRSA. While many studies have focused on long-term exposure experienced by swine workers, this study focuses on short-term exposures experienced by veterinary students conducting diagnostic investigations. The objectives were to assess the rate of MRSA acquisition and longevity of carriage in students exposed to pork farms and characterize the recovered MRSA isolates. Student nasal swabs were collected immediately before and after farm visits. Pig nasal swabs and environmental sponge samples were also collected. MRSA isolates were identified biochemically and molecularly including spa typing and antimicrobial susceptibility testing. Thirty (30) veterinary students were enrolled and 40 pork farms were visited. MRSA was detected in 30% of the pork farms and in 22% of the students following an exposure to a MRSA-positive pork farm. All students found to be MRSA-positive initially following farm visit were negative for MRSA within 24 hours post visit. Most common spa types recovered were t002 (79%), t034 (16%) and t548 (4%). Spa types found in pork farms closely matched those recovered from students with few exceptions. Resistance levels to antimicrobials varied, but resistance was most commonly seen for spectinomycin, tetracyclines and neomycin. Non-ST398 MRSA isolates were more likely to be resistant to florfenicol and neomycin as well as more likely to be multidrug resistant compared to ST398 MRSA isolates. These findings indicate that MRSA can be recovered from persons visiting contaminated farms. However, the duration of carriage was very brief and most likely represents contamination of nasal passages rather than biological colonization. The most common spa types found in this study were associated with ST5 and expands the range of livestock

  6. On-line determination of pork color and intramuscular fat by computer vision

    NASA Astrophysics Data System (ADS)

    Liao, Yi-Tao; Fan, Yu-Xia; Wu, Xue-Qian; Xie, Li-juan; Cheng, Fang

    2010-04-01

    In this study, the application potential of computer vision in on-line determination of CIE L*a*b* and content of intramuscular fat (IMF) of pork was evaluated. Images of pork chop from 211 pig carcasses were captured while samples were on a conveyor belt at the speed of 0.25 m•s-1 to simulate the on-line environment. CIE L*a*b* and IMF content were measured with colorimeter and chemical extractor as reference. The KSW algorithm combined with region selection was employed in eliminating the surrounding fat of longissimus dorsi muscle (MLD). RGB values of the pork were counted and five methods were applied for transforming RGB values to CIE L*a*b* values. The region growing algorithm with multiple seed points was applied to mask out the IMF pixels within the intensity corrected images. The performances of the proposed algorithms were verified by comparing the measured reference values and the quality characteristics obtained by image processing. MLD region of six samples could not be identified using the KSW algorithm. Intensity nonuniformity of pork surface in the image can be eliminated efficiently, and IMF region of three corrected images failed to be extracted. Given considerable variety of color and complexity of the pork surface, CIE L*, a* and b* color of MLD could be predicted with correlation coefficients of 0.84, 0.54 and 0.47 respectively, and IMF content could be determined with a correlation coefficient more than 0.70. The study demonstrated that it is feasible to evaluate CIE L*a*b* values and IMF content on-line using computer vision.

  7. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties.

    PubMed

    Kim, Hyeong Sang; Chin, Koo Bok

    2016-01-01

    This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products. PMID:27499664

  8. Contamination patterns of Listeria monocytogenes in cold-smoked pork processing.

    PubMed

    Bērziņš, Aivars; Hellström, Sanna; Siliņš, Indulis; Korkeala, Hannu

    2010-11-01

    Contamination patterns of Listeria monocytogenes were studied in a cold-smoked pork processing plant to identify the sources and possible reasons for the contamination. Environmental sampling combined with pulsed-field gel electrophoresis (PFGE) subtyping and serotyping were applied to investigate the genetic diversity of L. monocytogenes in the plant environment and ready-to-eat (RTE) cold-smoked pork products. A total of 183 samples were collected for contamination analyses, including samples of the product at different stages during manufacture (n = 136) and environmental samples (n = 47) in 2009. L. monocytogenes isolates, previously recovered from 73 RTE cold-smoked pork samples and collected from the same meat processing plant in 2004, were included in this study. The brining machine and personnel working with brining procedures were the most contaminated places with L. monocytogenes. The overall prevalence of L. monocytogenes in raw pork (18%) increased to 60% after the brining injections. The brining machine harbored six different PFGE types belonging to serotypes 1/2a, 1/2c, 4b, and 4d, which were found on the feeding teeth, smooth surfaces, and spaces of the machine, thus potentially facilitating dissemination of L. monocytogenes contamination. Two PFGE types (2 and 8) belonging to serotypes 1/2a and 1/2c were recovered from RTE cold-smoked pork collected in 2004, and from surfaces of the brining machine sampled in 2009, and may indicate the presence of persistent L. monocytogenes strains in the plant. Due to poor hygiene design, removal of the brining machine from the production of cold-smoked meat products should be considered to reduce L. monocytogenes contamination in the finished products. PMID:21219726

  9. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties

    PubMed Central

    2016-01-01

    This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products. PMID:27499664

  10. Impact of foot-and-mouth disease on pork and chicken prices in Central Luzon, Philippines.

    PubMed

    Abao, Lary Nel B; Kono, Hiroichi; Gunarathne, Anoma; Promentilla, Rolando R; Gaerlan, Manolita Z

    2014-03-01

    Central Luzon is the number one pig-producing region in the Philippines and was affected by Foot-and-Mouth disease (FMD) in 1995. In this paper, the impact of FMD on the Central Luzon meat market from 1995 to 1999 was examined. Employing the error correction model (ECM) and historical decomposition, the impact of FMD on the Central Luzon pork and chicken meat market was quantified. The following findings were observed: (a) pig farm and pork wholesale prices dropped 11.8% and 15.7%, respectively, after the initial FMD outbreaks in January, 1995; (b) in February, 1995, chicken farm and wholesale prices declined by 21.1% and 14.2%, respectively (while chicken retail prices also went down by 10.5%); (c) the margins of pig and chicken traders were also adversely affected at some point; and (d) FMD caused changes of dynamic interdependence among prices by meat type at different levels of the meat supply chain. This study makes several contributions to the literature on the impact of FMD outbreaks. This study is the first that simultaneously investigates the impact of FMD outbreaks on meat prices, price margins along the supply chain, and price interdependence in the meat system in Central Luzon, Philippines. Also, the Philippine pork industry is dominated by backyard farmers rather than the predominantly large commercial pig farmers existing in developed countries. Secondly, it yielded the novel finding of price decline in both pig and chicken prices as a result of the FMD outbreaks. And lastly, the study showed that the profit margins of the pig traders, pork traders, chicken traders and chicken meat traders were also negatively affected by the FMD outbreaks in January 1995. However, over the long term, the price margins of pork traders were more severely affected in contrast to that of the other traders' profits. PMID:24433637

  11. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.

    PubMed

    Nuñez de Gonzalez, M T; Boleman, R M; Miller, R K; Keeton, J T; Rhee, K S

    2008-06-01

    Raw pork sausages with no antioxidant (control), 3% or 6% dried plum puree (DP), 3% or 6% dried plum and apple puree (DPA), or 0.02% butylated hydroxytoluene and butylated hydroxyanisole (BHA/BHT) were (1) stored raw in chubs at 4 degrees C (RR) and evaluated weekly over 28 d, (2) cooked as patties, vacuum packaged, and stored at 4 degrees C (PR) for weekly evaluation over 28 d, or (3) cooked, vacuum packaged, and stored at -20 degrees C (PF) and evaluated monthly over 90 d. DP at 3% or 6% levels was as effective as BHA/BHT for retarding lipid oxidation in PR sausage patties. Likewise, DP at 3% was equally as effective in PF patties, but DP at 6% was even more effective (lower TBARS values) than BHA/BHT for retarding oxidative rancidity. All treatments decreased the fat and increased moisture content of raw sausages but only 6% DP reduced cooking yields. Inclusion of 6% DP decreased internal redness while both 6% DP and DPA increased yellowness of raw sausage. Trained panel sensory evaluations indicated that DP enhanced sweet taste, decreased salt and bitter tastes, and masked cooked pork/brothy, cooked pork fat, spicy/peppery, and sage flavors. In general, warmed-over flavor notes were not affected by storage treatments. Overall, pork sausage with 3% DP or DPA was as acceptable to consumers as the control or those patties with BHA/BHT, but patties with 6% of either plum product were less desirable. Inclusion of 3% DP was effective as a natural antioxidant for suppressing lipid oxidation in precooked pork sausage patties. PMID:18576997

  12. Carbon and water footprint of pork supply chain in Catalonia: From feed to final products.

    PubMed

    Noya, Isabel; Aldea, Xavier; Gasol, Carles M; González-García, Sara; Amores, Maria José; Colón, Joan; Ponsá, Sergio; Roman, Isabel; Rubio, Miguel A; Casas, Eudald; Moreira, María Teresa; Boschmonart-Rives, Jesús

    2016-04-15

    A systematic tool to assess the Carbon Footprint (CF) and Water Footprint (WF) of pork production companies was developed and applied to representative Catalan companies. To do so, a cradle-to-gate environmental assessment was carried out by means of the LCA methodology, taking into account all the stages involved in the pork chain, from feed production to the processing of final products, ready for distribution. In this approach, the environmental results are reported based on eight different functional units (FUs) according to the main pork products obtained. With the aim of ensuring the reliability of the results and facilitating the comparison with other available reports, the Product Category Rules (PCR) for Catalan pork sector were also defined as a basis for calculations. The characterization results show fodder production as the main contributor to the global environmental burdens, with contributions higher than 76% regardless the environmental indicator or the life cycle stage considered, which is in agreement with other published data. In contrast, the results in terms of CF and WF lay above the range of values reported elsewhere. However, major discrepancies are mainly due to the differences in the co-products allocation criteria. In this sense, economic/physical allocation and/or system expansion have been mostly considered in literature. In contrast, no allocation was considered appropriate in this study, according to the characteristics of the industries and products under assessment; thus, the major impacts fall on the main product, which derives on comparatively higher environmental burdens. Finally, due to the relevance of fodder production in the overall impact assessment results, strategies to reduce greenhouse gases (GHG) emissions as well as water use associated to this stage were proposed in the pork supply chain. PMID:26861226

  13. Rapid and non-invasive quantification of intramuscular fat content of intact pork cuts.

    PubMed

    Huang, H; Liu, L; Ngadi, M O; Gariépy, C

    2014-02-01

    Having acquired near infrared (NIR) hyperspectral images of intact pork loin samples through an NIR hyperspectral imaging system, the efficiency of a variety of image processing techniques including texture pattern analysis techniques were applied to process hyperspectral images so as to determine the intramuscular fat (IMF) content non-destructively. After the segmentation of region of interest (ROI), the raw spectral, texture-based spectral and textural characteristics of pork images were extracted by spectral averaging and pattern recognition techniques namely Gabor filter and improved gray level co-occurrence matrix (GLCM), respectively. First derivatives of the non-filtered and the Gabor filtered spectra were also investigated. Full waveband partial least squares regression (PLSR) was employed to determine the optimal parameters of Gabor filter and GLCM, and to select optimal wavelengths for IMF prediction. A stepwise procedure was applied to the optimal wavelengths to further optimize them to key wavelengths. Multiple linear regression (MLR) models were built based on the key wavelengths. Mean spectra and the Gabor filtered spectra outperformed GLCM. The best result, represented by correlation coefficients of calibration (Rc), cross validation (Rcv) and prediction (Rp) of 0.89, 0.89, and 0.86, respectively, was achieved using the first derivative of Gabor filtered spectra at 1193 and 1217 nm. To visualize the IMF content in pork, the distribution maps of IMF content in pork were drawn using a mean spectra-based MLR model. These promising results highlight the great potential of NIR hyperspectral imaging for non-destructive prediction of IMF content of intact pork. PMID:24401429

  14. Recovery of spores of Clostridium botulinum in yeast extract agar and pork infusion agar after heat treatment.

    PubMed

    Odlaug, T E; Pflug, I J

    1977-10-01

    Yeast extract agar, pork infusion agar, and modifications of these media were used to recover heated Clostridium botulinum spores. The D- and z-values were determined. Two type A strains and one type B strain of C. botulinum were studied. In all cases the D-values were largest when the spores were recovered in yeast extract agar, compared to the D-values for spores recovered in pork infusion agar. The z-values for strains 62A and A16037 were largest when the spores were recovered in pork infusion agar. The addition of sodium bicarbonate and sodium thioglycolate to pork infusion agar resulted in D-values for C. botulinum 62A spores similar to those for the same spores recovered in yeast extract agar. The results suggest that sodium bicarbonate and sodium thioglycolate should be added to recovery media for heated C. botulinum spores to obtain maximum plate counts. PMID:335970

  15. Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis.

    PubMed

    Takakura, Yukiko; Osanai, Hiroki; Masuzawa, Takuya; Wakabayashi, Hidehiko; Nishimura, Toshihide

    2014-01-01

    The aroma extract dilution analysis of an extract prepared from pork stock and subsequent experiments led to the identification of 15 aroma-active compounds in the flavor dilution factor range of 64-2048. Omission experiments to select the most aroma-active compounds from the 15 odor compounds suggested acetol, octanoic acid, δ-decalactone, and decanoic acid as the main active compounds contributing to the aroma of pork stock. Aroma recombination, addition, and omission experiments of these four aroma compounds in taste-reconstituted pork stock showed that each compound had an individual aroma profile. A comparison of the overall aroma between this recombined mixture and pork stock showed strong similarity, suggesting that the key aroma compounds had been successfully identified. PMID:25036494

  16. Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties.

    PubMed

    Mc Carthy, T L; Kerry, J P; Kerry, J F; Lynch, P B; Buckley, D J

    2001-02-01

    Antioxidant activities of aloe vera, fenugreek, ginseng, mustard, rosemary, sage, soya protein, tea catechins and whey protein concentrate (35% protein) were evaluated in pork patties prepared from both fresh and previously frozen (-20°C) pork. Chemical analysis showed test ingredients to be more effective in reducing lipid oxidation in patties made from previously frozen pork. Tea catechins, rosemary and sage were identified as being the most effective antioxidants with potency decreasing in the following order: tea catechins>rosemary>sage. Optimum addition rates of these ingredients suggested levels of 0.25, 0.10, 0.05% for tea catechins, rosemary and sage, respectively. Soya protein (0.10%) increased meat redness in fresh pork patties producing significantly (P<0.05) higher Hunter 'a' values over the controls on days 0, 3 and 6. However, fenugreek (0.01%) was more effective in increasing Hunter 'a' values in patties manufactured from previously frozen pork. No significant (P>0.05) differences in Hunter 'L' and 'b' values were found between test and control samples on storage. The pH values of tea catechins, sage and soya protein fluctuated over time. Fresh pork patties with mustard and ginseng caused an initial decrease followed by a subsequent increase in pH values. Fenugreek caused an initial increase in pH values followed by a decrease from day 3 onwards. PMID:22061361

  17. Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

    PubMed Central

    Hong, Geun-Pyo; Chun, Ji-Yeon; Jo, Yeon-Ji

    2014-01-01

    This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at 4℃), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from 4℃ to 16℃, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either 4℃ (low temperature control) or 17℃ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the 17℃ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods. PMID:26760753

  18. Nutritional characteristics of horsemeat in comparison with those of beef and pork.

    PubMed

    Lee, Chong-Eon; Seong, Pil-Nam; Oh, Woon-Young; Ko, Moon-Suck; Kim, Kyu-Il; Jeong, Jae-Hong

    2007-01-01

    This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus muscle and large metacarpal bone samples were collected from 20 fattened Jeju horses. Muscle samples were subjected to proximate analysis, assays for fatty acid profile and minerals, and bone samples to mineral assays. Horsemeat had similar levels of protein (21.1 vs 21.0 or 21.1%) and lower levels of fat (6.0 vs 14.1 or 16.1%) compared with beef or pork, respectively. Horsemeat had much higher levels of palmitoleic (8.2 vs 4.4 or 3.3%) and alpha-linolenic (1.4 vs 0.1 or 0.6%) acids than beef or pork, respectively. Linoleic acid was much higher in horsemeat (11.1%) and pork (10.1%) than in beef (1.6%). PUFA:SFA and n-6:n-3 ratios in horsemeat were 0.29 and 10.2, respectively. There were no big differences in mineral contents between horsemeat, beef and pork. For daily recommended mineral intakes of male adults (Dietary Reference Intakes For Koreans), phosphorus, sodium, potassium, iron, zinc and copper can be provided up to 24, 2.5, 6.7, 21, 26 and 40%, respectively, by 100 g raw horsemeat, but calcium and manganese levels are negligible. Horse cannon bone had much higher mineral contents especially in calcium (10,193 mg/100 g), phosphorus (5,874 mg/100 g) and copper (0.79 mg/100 g). Thiamin, riboflavin, niacin and retinol contents were 0.20, 0.21, 1.65 mg/100 g and 30 microg/100 g, respectively. But ascorbic acid and beta-carotene were not detected. Our data demonstrated that higher levels of palmitoleic and alpha-linolenic acid in horsemeat than in beef and pork may be beneficial for human health. Horsemeat and bone meal are a good source of some minerals and vitamins. PMID:20535389

  19. Storage of pork meat under modified atmospheres containing vapors from commercial alcoholic beverages.

    PubMed

    Kapetanakou, A E; Agathaggelou, E I; Skandamis, P N

    2014-05-16

    The present study aimed to evaluate the effect of AB vapors on microbial, physicochemical, and sensory profile of pork meat stored in different MAP conditions. Pork pieces (10g) and cotton/cellulose absorbent cloths (2×2cm) were placed into compartmentalized Petri-dishes in two sections. Aliquots (1mL) of water (control), 30% v/v and 40% v/v ethanol, whisky, brandy, tsipouro, raki, and ouzo were added separately to the cotton/cellulose absorbent cloths. Each pork sample was placed in one compartment and cotton/cellulose absorbent cloths supplemented with different ABs were placed in a separate compartment of each Petri-dish. Samples were packaged in 40% CO2: 30% O2: 30% N2 and 80% O2: 20% CO2 and stored at 4 and 10°C. Total viable counts, Pseudomonas sp., Brochothrix thermosphacta, lactic acid bacteria, yeasts and molds, and Enterobacteriaceae, were enumerated during storage. Changes in pH, color (L*, a*, b*), odor, taste, and overall appearance of pork meat were also evaluated along with changes in organic acid levels via HPLC. At 4°C, lactic acid bacteria and B. thermosphacta were the dominant organisms under 40% CO2: 30% N2: 30% O2 and 80% O2: 20% CO2, respectively, while at 10°C, lactic acid bacteria dominated in both MAP conditions. All applied ABs were effective (p<0.05) against lactic acid bacteria, pseudomonads, and B. thermosphacta. The inhibitory effect of ABs was also reflected through lower levels of glucose consumption or accumulation of lactic, acetic, succinic, and formic acid compared to controls. Moreover, packaged samples in 40% CO2: 30% O2: 30% N2 exhibited a significant increase (p<0.05) of acetic acid during storage at 4°C, but the concentrations of acetic acid in samples exposed to AB vapors were lower than those in controls. Both antimicrobial active MAPs extended the shelf-life of pork meat by ca. 2-fold, while samples exposed to alcoholic beverages (especially ouzo) under 80% O2: 20% CO2 resulted in better (p<0.05) sensory properties

  20. Effect of dietary α-tocopherol supplementation on color and lipid stability in pork.

    PubMed

    Phillips, A L; Faustman, C; Lynch, M P; Govoni, K E; Hoagland, T A; Zinn, S A

    2001-08-01

    Myoglobin and lipid oxidation are major causes of quality deterioration in fresh pork. A process to enhance color and lipid stability would prove valuable to the pork industry given the current trend of centralized packaging and distribution to retail markets. Our objective was to determine the effects of dietary α-tocopherol (α-Toc) supplementation on color and lipid stability in ground pork, and loin chops stored in modified atmosphere packaging (MAP). Yorkshire crossbred pigs (n=20) were randomized into two groups and fed diets containing 48 (CON) or 170 mg α-Toc acetate/kg feed (VIT-E) for 6 weeks before slaughter. Plasma α-Toc concentration was measured weekly. Post-slaughter, Boston butt shoulders were ground, formed into patties with or without 1.5% salt, and stored fresh at 4°C for 0, 2, 4, or 6 days, and frozen at -20°C for 45 or 90 days. Pork loin chops were packaged aerobically and stored at 4°C for 0, 2, 4 or 6 days, or in MAP at 4°C for 7, 10 or 13 days prior to Hunter L*,a*,b* and TBARS analyses. α-Toc concentration of longissimus dorsi, psoas major, biceps femoris, semimembranosus and semitendinosus muscles was determined. Plasma α-Toc was greater (P<0.05) in VIT-E animals compared with CON and α-Toc concentrations were greater (P<0.05) in all VIT-E muscles compared with CON. TBARS values of both fresh and salted patties were less in VIT-E than in CON meat following 6 days at 4°C; VIT-E TBARS of salted patties were less (P<0.05) after 45 days at -20°C compared with CON. α-Toc supplementation did not influence (P>0.05) color of aerobically packaged or MAP chops, or of fresh or salted pork patties. α-Toc supplementation reduced TBARS formation in fresh and salted pork but had no significant impact on color. PMID:22062429

  1. Fresh and fresh lean pork are substantial sources of key nutrients when these products are consumed by adults in the United States.

    PubMed

    Murphy, Mary M; Spungen, Judith H; Bi, Xiaoyu; Barraj, Leila M

    2011-10-01

    Many fresh pork products, in particular, fresh lean pork products, are nutrient-dense sources of protein and several other nutrients. The purpose of this study was to estimate nutritional contributions of fresh and fresh lean pork to adults' diets in the United States. Mean total nutrient intakes by fresh and fresh lean pork consumers on a day of recall were compared with intakes by nonconsumers to test the hypothesis that overall nutrient intakes by consumers were comparable with or better as compared with intakes by nonconsumers. Intakes were assessed using the National Health and Nutrition Examination Survey 2003 to 2006. Based on 1 day of dietary intake, 10% of adults consumed fresh pork, and 4% consumed fresh lean pork. Among consumers, fresh and fresh lean pork contributed 16% and 9%, respectively, of total fat and accounted for 23% to 31% of total protein, cholesterol, selenium, and thiamin intake. Fresh and fresh lean pork also accounted for 11% to 19% of total saturated fat, phosphorus, potassium, riboflavin, niacin, vitamin B(6), and vitamin B(12) in the diets of consumers and contributed 21% and 16%, respectively, of total zinc. Diets including fresh or fresh lean pork provided higher energy-adjusted amounts of protein, selenium, thiamin, and vitamin B(6) as compared with diets of adults not consuming fresh pork (P < .05) and provided comparable amounts of fat and saturated fat. Consumption of lean cuts of fresh pork is consistent with dietary guidance, and selection of fresh lean pork products by current nonconsumers could increase dietary variety without adversely affecting nutrient intake. PMID:22074802

  2. Quantitative detection of pork in commercial meat products by TaqMan® real-time PCR assay targeting the mitochondrial D-loop region.

    PubMed

    Kim, Miju; Yoo, Insuk; Lee, Shin-Young; Hong, Yeun; Kim, Hae-Yeong

    2016-11-01

    The TaqMan® real-time PCR assay using the mitochondrial D-loop region was developed for the quantitative detection of pork in processed meat products. The newly designed primers and probe specifically amplified pork without any cross-reactivity with non-target animal species. The limit of detection of the real-time PCR assay was 0.1pg of heat-treated pork meat and 0.1% (w/w) pork meat in beef and chicken meat mixtures. The quantitative real-time PCR assay was applied to analyze the pork meat content in 22 commercial processed meat products including jerkies, press hams, sausages, hamburger patties and steaks, grilled short rib patties, and nuggets. The developed real-time PCR method was able to detect pork meat in various types of processed meat products that declared the use of pork meat on their label. All processed meat products that declared no use of pork meat showed a negative result in the assay. The method developed in this study showed sensitivity and specificity in the quantification of pork meat in commercial processed meat products. PMID:27211626

  3. Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context.

    PubMed

    Meier-Dinkel, Lisa; Strack, Micha; Höinghaus, Kathrin; Mörlein, Daniel

    2016-12-01

    This study investigated the acceptance of pork with varying levels boar-taint related off-flavours both, within a meat-alone (pure) and a meal context. In total, backfat samples of n=24 animals were evaluated by a trained panel. The fat score was then related to the consumer liking of the pork chops. Repeated ANOVA of chop liking with consumer as a random factor (n=37) and fat score as an interval predictor shows neither a main effect of context (dwithin=0.015) nor the interactions of context with linear and quadratic coefficient of the fat score. The linear (b=-0.20) and quadratic (b=-0.24) coefficients of the fat score main effect demonstrate the necessity and effectiveness of sensory quality control at slaughter. The quadratic coefficient showed a distinct penalty for higher fat scores. Sensory defects detected by trained panellists may not be noticed by usually less sensitive consumers. PMID:27521500

  4. Determination of pork spoilage by colorimetric gas sensor array based on natural pigments.

    PubMed

    Huang, Xiao-wei; Zou, Xiao-bo; Shi, Ji-yong; Guo, Yanin; Zhao, Jie-wen; Zhang, Jianchun; Hao, Limin

    2014-02-15

    A new colorimetric gas-sensor array based on four natural pigments, that were extracted from spinach (Spinacia oleracea), red radish (Raphanus sativus L.), winter jasmine (Jasminum nudiflorum), and black rice (Oryza sativa L. indica), was developed for pork freshness evaluation. A colour change profile for each sample was obtained by differentiating the images of the sensor array before and after exposure to the odour of sample. The total viable count (TVC) per gram of pork was obtained by classical microbiological plating methods, and the biogenic amines were measured by HPLC. Biogenic amine index (BAI) for the determination of meat freshness was developed from the sum of putrescine and cadaverine. The colour change profiles were analysed using principal component analysis and correlated with conventional methods (BAI, TVC). A partial least squares (PLS) prediction model was obtained with r=0.854 and 0.933 for BAI and TVC, respectively. PMID:24128513

  5. Microbial pathogens in raw pork, chicken, and beef: benefit estimates for control using irradiation

    SciTech Connect

    Roberts, T.

    1985-12-01

    Various control procedures have been suggested for reducing foodborne infectious diseases. Receiving considerable attention is irradiation. This report estimates the medical and wage (or productivity) benefits associated with prevention of five human diseases transmitted by beef, pork, and chicken. (These diseases can also be transmitted by other vectors, such as eggs, milk, and pets. But these sources are not included in the analysis.) All of these foodborne infectious diseases - salmonellosis, campylobacteriosis, trichinosis, tapeworm, and toxoplasmosis - could be significantly reduced by irradiating meat and poultry. The Food and Drug Administration (FDA) has just approved irradiation of pork to prevent trichinosis (50FR 29658-59) and is considering approval of irradiation of chicken to kill Salmonella. 22 references.

  6. Mars Science Laboratory Launch-Arrival Space Study: A Pork Chop Plot Analysis

    NASA Technical Reports Server (NTRS)

    Cianciolo, Alicia Dwyer; Powell, Richard; Lockwood, Mary Kae

    2006-01-01

    Launch-Arrival, or "pork chop", plot analysis can provide mission designers with valuable information and insight into a specific launch and arrival space selected for a mission. The study begins with the array of entry states for each pair of selected Earth launch and Mars arrival dates, and nominal entry, descent and landing trajectories are simulated for each pair. Parameters of interest, such as maximum heat rate, are plotted in launch-arrival space. The plots help to quickly identify launch and arrival regions that are not feasible under current constraints or technology and also provide information as to what technologies may need to be developed to reach a desired region. This paper provides a discussion of the development, application, and results of a pork chop plot analysis to the Mars Science Laboratory mission. This technique is easily applicable to other missions at Mars and other destinations.

  7. Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark.

    PubMed

    Ngapo, T M; Dransfield, E; Martin, J-F; Magnusson, M; Bredahl, L; Nute, G R

    2004-01-01

    Consumer focus groups in France, England, Sweden and Denmark were used to obtain insights into the decision-making involved in the choice of fresh pork and attitudes towards today's pig production systems. Many positive perceptions of pork meat were evoked. Negative images of the production systems in use today were expressed, but rationalised in terms of consumer demands, market competition and by comparisons to previous systems of production. Knowledge of production systems appeared of little consequence in terms of any meat market potential as several groups freely remarked that there was no link between the negative images of production methods and their purchase behaviour. The groups were clearly confused and mistrusted the limited information available at the point of purchase. Careful consideration should be given to meat labelling, in particular taking account of the evident consumer ethnocentrism, to assure that such information is targeted to enhance consumer confidence. PMID:22063940

  8. Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages

    PubMed Central

    Park, J. H.; Kang, S. N.; Shin, D.; Hur, I. C.; Kim, I. S.; Jin, S. K.

    2013-01-01

    Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (p<0.05). Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content. PMID:25049789

  9. Sulfonated polystyrene magnetic nanobeads coupled with immunochromatographic strip for clenbuterol determination in pork muscle.

    PubMed

    Wu, Kesheng; Guo, Liang; Xu, Wei; Xu, Hengyi; Aguilar, Zoraida P; Xu, Guomao; Lai, Weihua; Xiong, Yonghua; Wan, Yiqun

    2014-11-01

    A magnetic solid-phase extraction method (MSPE) was developed to pre-concentrate and cleanup clenbuterol (CLE) from pork muscle. Novel sulfonated polystyrene magnetic nanobeads (spMNBs) were synthesized via a one-pot emulsion copolymerization method by using divinylbenzene, styrene, and sodium styrene sulfonate in the presence of oleic acid-modified and 10-undecylenic acid-modified magnetic ferrofluid. The resulting spMNBs exhibited high adsorption efficiency for CLE and for 10 other common beta-adrenergic agonists, namely, brombuterol, ractopamine, tulobuterol, bambuterol, cimbuterol, mabuterol, clorprenaline, penbutolol, salbutamol, and cimaterol. The adsorption behavior of the spMNBs for CLE was described by the Langmuir equation with a maximum adsorption capacity of 0.41 mg/g. Under the optimized parameters, the extraction of CLE from 0.5 g of pork muscle required 25mg of the spMNBs at a shortened adsorption time (0.5 min). The proposed MSPE was coupled with colloidal gold nanoparticle-based immunochromatographic assay (MSPE-AuNPIA) for the quantitative detection of CLE residue in pork muscle. The limit of detection and limit of quantification for the pork muscle were 0.10 and 0.24 ng/g, respectively. The intra-day and inter-day assay recoveries at three CLE spiked concentrations ranged from 92.5% to 98.1%, with relative standard deviations ranging from 3.2% to 13.0%. The results of MSPE-AuNPIA were confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS). The CLE values obtained with MSPE-AuNPIA agreed with those obtained with LC-MS/MS. PMID:25127616

  10. Characterization of Edible Pork By-products by Means of Yield and Nutritional Composition

    PubMed Central

    Moon, Sung Sil

    2014-01-01

    Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing. PMID:26761170

  11. Microbiological Evaluation of Pork and Chicken By-Products in South Korea.

    PubMed

    Chon, Jung-Whan; Jung, Hae-In; Kuk, Min; Lim, Jong-Soo; Seo, Kun-Ho; Kim, Soo-Ki

    2016-05-01

    In this study, we aimed to evaluate the microbiological risk of pork and chicken by-products by enumerating indicator bacteria (total aerobic bacteria, coliforms, and Escherichia coli) and identifying pathogens such as Campylobacter and Salmonella. The antibiotic resistance of pathogenic isolates was determined, and molecular subtyping was performed using automated repetitive sequence-based PCR (rep-PCR). Pork and chicken by-products were collected from 10 processing plants. The mean numbers of total aerobic bacteria, coliforms, and E. coli from 95 pork by-product samples and 64 chicken by-product samples were 5.1, 3.6, and 2.4 log CFU/g and 4.5, 3.0, and 1.8 log CFU/g, respectively. The numbers of indicator bacteria in the gastrointestinal tract (small intestine, large intestine, and gizzard) were significantly higher than those in other organs. Salmonella and Campylobacter species were detected in 3 and 5 of 95 pork by-product samples and in 6 and 3 of 64 chicken by-product samples, respectively. Four of 9 Salmonella isolates examined were resistant to eight antibiotics, and each of these resistant strains produced an extended-spectrum β-lactamase. Most Campylobacter isolates were resistant to tetracycline (7 of 8 strains) and quinolones (7 of 8 strains). The similarity in rep-PCR patterns among Salmonella isolates was more closely associated with serotype than with the processing plant and type of meat. Conversely, the rep-PCR patterns of Campylobacter isolates were specific to the processing plant. Our findings could help agencies develop regulations for protection from foodborne bacterial infections arising from animal by-products. PMID:27296417

  12. Quantitative Analysis of Pork and Chicken Products by Droplet Digital PCR

    PubMed Central

    Cai, Yicun; Li, Xiang; Lv, Rong; Yang, Jielin; Li, Jian; He, Yuping; Pan, Liangwen

    2014-01-01

    In this project, a highly precise quantitative method based on the digital polymerase chain reaction (dPCR) technique was developed to determine the weight of pork and chicken in meat products. Real-time quantitative polymerase chain reaction (qPCR) is currently used for quantitative molecular analysis of the presence of species-specific DNAs in meat products. However, it is limited in amplification efficiency and relies on standard curves based Ct values, detecting and quantifying low copy number target DNA, as in some complex mixture meat products. By using the dPCR method, we find the relationships between the raw meat weight and DNA weight and between the DNA weight and DNA copy number were both close to linear. This enabled us to establish formulae to calculate the raw meat weight based on the DNA copy number. The accuracy and applicability of this method were tested and verified using samples of pork and chicken powder mixed in known proportions. Quantitative analysis indicated that dPCR is highly precise in quantifying pork and chicken in meat products and therefore has the potential to be used in routine analysis by government regulators and quality control departments of commercial food and feed enterprises. PMID:25243184

  13. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking.

    PubMed

    Jeong, Jong Youn; Lim, Seung Taek; Kim, Cheon Jei

    2016-01-01

    This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties. PMID:27621696

  14. The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

    PubMed Central

    Jeong, Jong Youn; Lim, Seung Taek; Kim, Cheon Jei

    2016-01-01

    This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties. PMID:27621696

  15. Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado.

    PubMed

    Hernández-López, Silvia H; Rodríguez-Carpena, Javier G; Lemus-Flores, Clemente; Galindo-García, Jorge; Estévez, Mario

    2016-06-01

    This study was conducted to analyze the impact of dietary avocado on the oxidative stability of lipids and proteins during pork processing. Loins from control (fed basic diet) and treated pigs (fed on avocado-supplemented diet) were roasted (102 °C/20 min) and subsequently packed in trays wrapped with oxygen-permeable films and chilled at 4 °C for 12 days. At each processing stage (raw, cooked and cooked & chilled), pork samples from both groups were analyzed for the concentration of TBARS, the loss of tryptophan and free thiols, and the formation of protein carbonyls, disulphide bonds and Schiff bases. Processing led to a depletion of tryptophan and sulfur-containing amino acids and an increase of lipid and protein oxidation products. Dietary avocado was not able to protect against the oxidation of tryptophan and thiols but cooked & chilled loins from treated pigs had significantly lower concentration of lipid and protein carbonyls than control counterparts. Likewise, dietary avocado alleviated the formation of Schiff bases during cooking. These results illustrate the benefits of dietary avocado on the oxidative stability of processed pork loins. PMID:27478235

  16. Identification of pork in meat products using real-time loop-mediated isothermal amplification

    PubMed Central

    Yang, Lixia; Fu, Shujun; Peng, Xinkai; Li, Le; Song, Taoping; Li, Lin

    2014-01-01

    In this study, a one-step, real-time, loop-mediated isothermal amplification (RealAmp) assay was developed, for the highly specific detection of pork DNA. For the assay, the mtDNA of cytochrome b (cytb) gene was amplified at 63 °C using SYBR Green I for 45 min with a Real-Time Polymerase Chain Reaction (PCR) System that measured the fluorescent signal at one-minute intervals. As little as 1 pg of template DNA could be detected, without any cross-reactivity with non-target species. Meat mixtures, heat-treated at 100 °C for 15 min, prepared by mixing pork meat with beef at different ratios (0.01%–10%) were tested, and the RealAmp assays allowed the detection of as little as 0.01% pork in the meat mixtures. Thus, this work showed that RealAmp could be used for specific identification and sensitive quantification of meat species, even for heat-treated meat products. PMID:26019573

  17. Mapping of TBARS distribution in frozen-thawed pork using NIR hyperspectral imaging.

    PubMed

    Wu, Xiang; Song, Xinglin; Qiu, Zhengjun; He, Yong

    2016-03-01

    In this study, NIR hyperspectral imaging technology was applied to determine the distribution of TBARS in frozen-thawed pork. A total of 240 fresh pork samples were assigned to 4 treatment groups (0, 1, 3, 5 frozen-thawed cycles). For each sample, a hyperspectral image (874-1734nm) was collected, followed by chemical TBARS analysis. Successive projection algorithm (SPA) was applied to choose effective wavelengths (EWs). The selected 13 EWs of the calibration set and relevant TBARS value were used as inputs of partial least squares regression (PLSR) model, yielding correlation coefficient of prediction of 0.81 and root mean square error of prediction of 0.33. The developed PLSR model were applied pixel-wise to produce chemical maps of TBARS for 24 selected samples in the prediction set. The results indicated that NIR hyperspectral imaging combined with image processing has the potential to visualize TBARS distribution in frozen-thawed pork. This technique could be useful in real-time quality monitoring in meat industry. PMID:26630204

  18. Protein modifications in cooked pork products investigated by a proteomic approach.

    PubMed

    Di Luccia, Aldo; la Gatta, Barbara; Nicastro, Annarita; Petrella, Giovanni; Lamacchia, Carmela; Picariello, Gianluca

    2015-04-01

    To evaluate process-induced protein modifications in cooked ham and emulsion sausages, the proteomes of whole-cut (Parma and "Praga" cooked hams) and comminuted pork (mortadella and würstel) products were compared to raw pork using two-dimensional gel electrophoresis (2-DE) coupled to image analysis and mass spectrometry (MS). Other than heat-induced breakdown of part of the myosin heavy chains, the 2-DE pattern of cooked ham was substantially similar to that of raw pork. However, the MS-based analysis showed minor modifications, including the extensive oxidation of methionines. In contrast, likely due to emulsification, comminuted sausages were characterized by an abundant insoluble protein fraction (IPF). Interestingly, tropomyosin and myosin light chains in comminuted sausages were exclusively found in the IPF. Our results indicate that the protein aggregation systems of cooked hams and emulsion sausages reflect the processing conditions and are definitely different, the former being characterized mainly by disulphide bridges and the latter by additional covalent inter-protein links. PMID:25442577

  19. Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

    PubMed Central

    2016-01-01

    Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat. PMID:27194932

  20. Rapid non-destructive assessment of pork edible quality by using VIS/NIR spectroscopic technique

    NASA Astrophysics Data System (ADS)

    Zhang, Leilei; Peng, Yankun; Dhakal, Sagar; Song, Yulin; Zhao, Juan; Zhao, Songwei

    2013-05-01

    The objectives of this research were to develop a rapid non-destructive method to evaluate the edible quality of chilled pork. A total of 42 samples were packed in seal plastic bags and stored at 4°C for 1 to 21 days. Reflectance spectra were collected from visible/near-infrared spectroscopy system in the range of 400nm to 1100nm. Microbiological, physicochemical and organoleptic characteristics such as the total viable counts (TVC), total volatile basic-nitrogen (TVB-N), pH value and color parameters L* were determined to appraise pork edible quality. Savitzky-Golay (SG) based on five and eleven smoothing points, Multiple Scattering Correlation (MSC) and first derivative pre-processing methods were employed to eliminate the spectra noise. The support vector machines (SVM) and partial least square regression (PLSR) were applied to establish prediction models using the de-noised spectra. A linear correlation was developed between the VIS/NIR spectroscopy and parameters such as TVC, TVB-N, pH and color parameter L* indexes, which could gain prediction results with Rv of 0.931, 0.844, 0.805 and 0.852, respectively. The results demonstrated that VIS/NIR spectroscopy technique combined with SVM possesses a powerful assessment capability. It can provide a potential tool for detecting pork edible quality rapidly and non-destructively.

  1. Using Pork Skin as a Practice Medium for Learning Hair Transplantation Techniques.

    PubMed

    Li, Haidong; Song, Tao

    2015-12-01

    A simple technique using pork skin and excess hair and epidermis harvested from anti-wrinkle surgeries was used to practice hair transplantation techniques. This allows inexperienced physicians to practice and perform the traditional steps of hair transplantation without involving an actual patient in the early stages of perfecting technique. The technique uses pork skin during the procedure, while performing real-time hair transplantation simulation. The surgical result of the procedure can then be visualized, and the training process can be repeated at will; peer evaluation is performed after completion. Results showed that residents that practiced this technique scored consistently better than those without the same training background. Every score increased with practice, and the length of time needed to complete the hair transplantation process decreased. A simple technique using pork skin for practicing hair transplantation technique is a valuable training tool, and gives residents a way to practice sound techniques along with more precise anatomical familiarity for hair transplantation surgery, without the risks associated with training on live patients. PMID:26884673

  2. Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage.

    PubMed

    Kim, Hyoun Wook; Jeong, Jin Young; Seol, Kuk-Hwan; Seong, Pil-Nam; Ham, Jun-Sang

    2016-01-01

    Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thiobarbituric acid-reactive substances (TBARS), and microbial populations for 14 d. The chromaticities and pH values of pork loin wrapped in film containing procyanidins (0.1% and 0.3%) generally increased (p<0.05) with storage time. VBN and TBARS levels, and total bacterial and Escherichia coli (E. coli) counts, significantly decreased (p<0.05) in the procyanidin groups. In particular, procyanidins strongly inhibited TBARS formation. Thus, our findings suggest that edible film impregnated with procyanidins inhibits lipid oxidation and microbial growth, thereby enhancing the quality and shelf life of pork meat. PMID:27194932

  3. Pork, beef and chicken have similar effects on acute satiety and hormonal markers of appetite.

    PubMed

    Charlton, Karen E; Tapsell, Linda C; Batterham, Marijka J; Thorne, Rebecca; O'Shea, Jane; Zhang, Qingsheng; Beck, Eleanor J

    2011-02-01

    The effects of three different meat-containing breakfast meals (pork, beef or chicken) on acute satiety and appetite regulatory hormones were compared using a within-subjects study design. Thirty fasting non-smoking pre-menopausal women attended a research centre on three test days to consume, a meat-containing meal matched in energy (kJ) and protein content, palatability, and appearance. No difference was found between meat groups for either energy intake or macronutrient profile of food consumed at a subsequent ad libitum buffet lunch, or over the rest of the day. Visual Analogue Scale (VAS) ratings for hunger and satiety over an 180 min period did not differ between test meals. After consumption of the test meals, a significant difference was found in PYY response between pork and chicken meals (P=0.027) but not for levels of CCK, ghrelin, insulin or glucose. This study positions pork, beef, and chicken as equal in their effect on satiety and release of appetite-related intestinal hormones and of insulin. PMID:21056606

  4. Aitchbone hanging and ageing period are additive factors influencing pork eating quality.

    PubMed

    Channon, H A; Taverner, M R; D'Souza, D N; Warner, R D

    2014-01-01

    The effects of abattoir, carcase weight (60 or 80 kg HCW), hanging method (Achilles or aitchbone) and ageing period (2 or 7 day post-slaughter) on eating quality attributes of pork were investigated in this 3×2×2×2 factorial study. A total of 144 Large White×Landrace female pigs were slaughtered at one of three abattoirs and sides hung from either the Achilles tendon or the aitchbone. After 24 h chilling, loin (M. longissimus thoracis et lumborum) and topside (M. semimembranosus) muscles were individually vacuum packaged and aged for 2 or 7 days post-slaughter. Consumers (n=852) evaluated eating quality. Neither abattoir nor carcase weight influenced tenderness, flavour or overall liking of pork. Improvements in tenderness, flavour and overall liking were found due to aitchbone hanging (P<0.001) and ageing (P<0.001) for 7 days compared with Achilles-hung carcases and pork aged for 2 days, respectively. This study demonstrated that aitchbone hanging and 7 day ageing can improve eating quality, but these effects were additive as the interaction term was not significant. PMID:24013699

  5. Staphylococcus xylosus fermentation of pork fatty waste: raw material for biodiesel production.

    PubMed

    Marques, Roger Vasques; Paz, Matheus Francisco da; Duval, Eduarda Hallal; Corrêa, Luciara Bilhalva; Corrêa, Érico Kunde

    2016-01-01

    The need for cleaner sources of energy has stirred research into utilising alternate fuel sources with favourable emission and sustainability such as biodiesel. However, there are technical constraints that hinder the widespread use of some of the low cost raw materials such as pork fatty wastes. Currently available technology permits the use of lipolytic microorganisms to sustainably produce energy from fat sources; and several microorganisms and their metabolites are being investigated as potential energy sources. Thus, the aim of this study was to characterise the process of Staphylococcus xylosus mediated fermentation of pork fatty waste. We also wanted to explore the possibility of fermentation effecting a modification in the lipid carbon chain to reduce its melting point and thereby act directly on one of the main technical barriers to obtaining biodiesel from this abundant source of lipids. Pork fatty waste was obtained from slaughterhouses in southern Brazil during evisceration of the carcasses and the kidney casing of slaughtered animals was used as feedstock. Fermentation was performed in BHI broth with different concentrations of fatty waste and for different time periods which enabled evaluation of the effect of fermentation time on the melting point of swine fat. The lowest melting point was observed around 46°C, indicating that these chemical and biological reactions can occur under milder conditions, and that such pre-treatment may further facilitate production of biodiesel from fatty animal waste. PMID:27266633

  6. Quantitative Risk Assessment of Human Trichinellosis Caused by Consumption of Pork Meat Sausages in Argentina.

    PubMed

    Sequeira, G J; Zbrun, M V; Soto, L P; Astesana, D M; Blajman, J E; Rosmini, M R; Frizzo, L S; Signorini, M L

    2016-03-01

    In Argentina, there are three known species of genus Trichinella; however, Trichinella spiralis is most commonly associated with domestic pigs and it is recognized as the main cause of human trichinellosis by the consumption of products made with raw or insufficiently cooked pork meat. In some areas of Argentina, this disease is endemic and it is thus necessary to develop a more effective programme of prevention and control. Here, we developed a quantitative risk assessment of human trichinellosis following pork meat sausage consumption, which may be used to identify the stages with greater impact on the probability of acquiring the disease. The quantitative model was designed to describe the conditions in which the meat is produced, processed, transported, stored, sold and consumed in Argentina. The model predicted a risk of human trichinellosis of 4.88 × 10(-6) and an estimated annual number of trichinellosis cases of 109. The risk of human trichinellosis was sensitive to the number of Trichinella larvae that effectively survived the storage period (r = 0.89), the average probability of infection (PPinf ) (r = 0.44) and the storage time (Storage) (r = 0.08). This model allowed assessing the impact of different factors influencing the risk of acquiring trichinellosis. The model may thus help to select possible strategies to reduce the risk in the chain of by-products of pork production. PMID:26227185

  7. Antibiotic residue monitoring results for pork, chicken, and beef samples in Vietnam in 2012-2013.

    PubMed

    Yamaguchi, Takahiro; Okihashi, Masahiro; Harada, Kazuo; Konishi, Yoshimasa; Uchida, Kotaro; Do, Mai Hoang Ngoc; Bui, Huong Dang Thien; Nguyen, Thinh Duc; Nguyen, Phuc Do; Chau, Vien Van; Dao, Khanh Thi Van; Nguyen, Hue Thi Ngoc; Kajimura, Keiji; Kumeda, Yuko; Bui, Chien Trong; Vien, Mai Quang; Le, Ninh Hoang; Hirata, Kazumasa; Yamamoto, Yoshimasa

    2015-06-01

    A monitoring plan of residual antibiotics in food of animal origin was conducted in Vietnam from 2012 to 2013. Meat samples were collected from slaughterhouses and retail stores in Ho Chi Minh City and Nha Trang. A total of 28 antibiotics were analyzed using a LC-MS/MS screening method. Sulfonamides, fluoroquinolones, and tilmicosin were detected in some of the samples. Sulfaclozine and fluoroquinolones were mainly detected in chicken samples, and sulfamethazine was mainly detected in pork samples. High levels of sulfonamide residues, ranging between 2500 and 2700 μg/kg sulfaclozine and between 1300 and 3600 μg/kg sulfamethazine, were present in two chicken and three pork samples, respectively. Tilmicosin was detected at ranges of 150-450 μg/kg in 10 chicken samples. Positive percentages were 17.3, 8.8, and 7.4% for chicken, pork, and beef, respectively, for an average of 11.9%. The results suggest an appropriate withdrawal period after drug administration had not been observed in some livestock. PMID:25601049

  8. Quantification of pork belly and boston butt quality attribute preferences of South Korean customers.

    PubMed

    Vonada, M L; Bidner, B S; Belk, K E; McKeith, F K; Lloyd, W R; O'Connor, M E; Smith, G C

    2000-10-01

    U.S. packers must have quantitative criteria for selection of pork bellies and Boston butts for export to South Korea. Pork bellies (IMPS 409A) and Boston butts (IMPS 409A, 406B, 407) were selected from normal production in a U.S. pork packing plant and transported to Seoul, South Korea, via seafreighter in refrigerated containers (frozen < -5 degrees C) or via air freight (fresh > 0 degrees C; frozen < -5 degrees C). Participants at the Seoul Food Show were surveyed about their preferences for specific quality attributes of these cuts. Bellies were selected to differ in seam fat content (low = < 20%, moderate = 20 to 40%, high = > 40% extractable fat), lean color (pale = L* > 50, medium = L* 48-50, dark = L* < 48), weight (3.36, 4.04, or 5.36 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), shape (round, wavy, square), and belly thickness (3.81, 4.32, or 4.90 cm). Boston butts were selected to differ in USDA marbling score (Slight, Small, Modest, Moderate, and Slightly Abundant), seam fat content (low = < 10%, moderate = 10 to 20% fat, high = > 20% extractable fat), lean color (pale = L* > 44, medium = L* 40-42, dark = L* < 38), weight (2.91, 3.82, or 4.66 kg), state of refrigeration and packaging (frozen, poly-wrapped; chilled, poly-wrapped; frozen, vacuum-packaged; chilled, vacuum-packaged), and shape (square, oblong, round). In Seoul, pork subprimals were tempered (if frozen), sliced, and arrayed by quality attribute and category in a retail display case. Over 4 d of testing, attendees (n = 210) of the food show were asked to rate the displayed samples for each quality attribute on a standardized ballot. Mid-weight (3.82 kg) Boston butts that displayed Moderate or higher USDA marbling scores with moderate amounts of seam fat, Japanese lean color scores of 2 or 4, round geometric shape, and that were vacuum-packaged and transported to Korea in the freshly chilled state

  9. Predictive Model for Growth of Staphylococcus aureus on Raw Pork, Ham, and Sausage.

    PubMed

    Mansur, Ahmad Rois; Park, Joong-Hyun; Oh, Deog-Hwan

    2016-01-01

    Recent Staphylococcus aureus outbreaks linked to meat and poultry products underscore the importance of understanding the growth kinetics of S. aureus in these products at different temperatures. Raw pork, ham, and sausage (each 10 ± 0.3 g) were inoculated with a three-strain cocktail of S. aureus, resulting in an initial level of ca. 3 log CFU/g. Samples were stored isothermally at 10, 15, 20, 25, 30, 35, and 40°C, and S. aureus was enumerated at appropriate time intervals. The square root model was developed using experimental data collected from S. aureus grown on all samples (where data from raw pork, ham, and sausage were combined) so as to describe the growth rate of S. aureus as a function of temperature. The model was then compared with models for S. aureus growth on each individual sample in the experiments (raw pork, ham, or sausage) and the S. aureus ComBase models, as well as models for the growth of different types of pathogens (S. aureus, Escherichia coli O157:H7, Clostridium perfringens, Salmonella serovars, and Salmonella Typhimurium) on various types of meat and poultry products. The results show that the S. aureus model developed here based on the pooled data from all three pork products seems suitable for the prediction of S. aureus growth on different pork products under isothermal conditions from 10 to 25°C, as well as for S. aureus growth on different meat and poultry products at higher temperatures between 20 and 35°C. Regardless of some high deviations observed at temperatures between 25 and 40°C, the developed model still seems suitable to predict the growth of other pathogens on different types of meat and poultry products over the temperature ranges used here, especially for E. coli O157:H7 and Salmonella Typhimurium. The developed model, therefore, may be useful for estimating the effects of storage temperature on the behavior of pathogens in different meat and poultry products and for microbial risk assessments evaluating meat

  10. Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.

    PubMed

    Min, Joong-Seok; Khan, Muhammad I; Lee, Sang-Ok; Yim, Dong Gyun; Seol, Kuk Hwan; Lee, Mooha; Jo, Cheorun

    2016-01-01

    This study investigates the effect of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products (COPs) in pork loin. Samples of pork loin procured 24 h postmortem were initially processed and assessed for total fat and cholesterol content. The cooking methods evaluated were pan roasting, steaming, oven grilling, and microwaving. Cooked pork loin samples were stored at 4℃ and reheated after 3 and 6 d of storage using the original method of preparation or alternately, microwaving. Fat content increased significantly with cooking as a result of the loss in moisture but cholesterol content remained unchanged. Pan roasting and microwave cooking caused a significantly higher production of COPs, as with the process of reheating using microwave, pan roasting, and oven grilling methods. The major COPs found in pork loin were cholestanetriol, 20-hydroxycholesterol, and 25-hydroxycholesterol, whose concentrations varied according to the different cooking and reheating methods used. Moreover, the aerobic storage of cooked pork loin under a refrigerated condition also increased the formation of cholesterol oxides on reheating. PMID:27499660