PORK

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Novel silver nanoparticles loaded Cu-based metal-organic framework as a promising antimicrobial material for controlling Escherichia coli O157:H7 in pork
《Food Science and Human Wellness》2025年第3期914-924,共11页Dongbo Yang Jing Yi Xiaoya Li Shuqi Zhang Yiming Xiang Xingxing Liu Zhongguo Shan Haihua Wang 
funded by the Key Research and Development Projects of Shaanxi Province(2023-YBNY-178);Shaanxi Fundamental Science Research Project for Chemistry&Biology(22JHQ029);China Postdoctoral Science Foundation(2019M653766);National Natural Science Foundation of China(21901212)。
The risk of infection following consumption of foodborne pathogens contaminated foods became a significant concern for human health and imposes great economic losses to food industry.Herein,Ag nanoparticles were integ...
关键词：Metal-organic frameworks ANTIMICROBIAL ANTIBIOFILM Pork model 
Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ
《Food Science and Human Wellness》2025年第3期1148-1157,共10页Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye 
funded by the National Natural Science Foundation of China(32372404);the National Key Research and Development Program of China(2021YFD2100802-02)。
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study ...
关键词：Pseudomonas fragi Pseudomonas lundensis SPOILAGE PORK Protein degradation 
Structured-illumination reflectance imaging for the evaluation of microorganism contamination in pork:effects of spectral and imaging features on its prediction performance
《Food Science and Human Wellness》2025年第2期683-691,共9页Binjing Zhou Xiaohua Liu Yan Ge Kang Tu Jing Peng Juan Francisco García-Martín Jie Wu Weijie Lan Leiqing Pan 
supported by Key Research&Development Program of Jiangsu Province in China(BE2020693);Major Project of Science and Technology of Anhui Province(201903a06020010);Joint Key Project of Science and Technology Innovation of Yangtze River Delta in Anhui Province(202004g01020009);the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)。
Structured-illumination reflectance imaging(SIRI)provides a new means for food quality detection.This original work investigated the capability of(SIRI)technique coupled with multivariate chemometrics to evaluate the ...
关键词：Pseudomonas fluorescens Brochothrix thermosphacta PORK Structured-illumination reflectance imaging Data fusion 
Unraveling the microbial contamination characteristics of pork farms and disinfection efficacy assessment via high-throughput sequencing
《Animal Diseases》2025年第1期101-112,共12页Feng Liu Jiele Ma Lichang Sui Wen Wang Yingping Xiao Qingli Dong Xingning Xiao 
supported by the Natural Science Foundation of China(32302233,32472466);the Natural Science Foundation of Zhejiang(LZ24C200004);the Key Research and Development Program of Zhejiang Province(2022C02049);the Key Research and Development Program of Ningbo(2022Z178);the Ministry of Agriculture and Rural Affairs(20244027);the WalMart Foundation(UA2020-152,UA2021-247);the State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products(2021DG700024-KF202517);the Zhejiang Provincial Department of Agriculture and Rural Affairs Project(2024SNJF044);the Key Research and Development Program of Zhuji(2022J10).
The contamination of pork during breeding can negatively impact both food quality and safety.Sodium dichloroiso-cyanurate(NaDCC),a chlorine-containing disinfectant,is widely used in animal environments.In this study,1...
关键词：Pork farm NaDCC disinfection Bacterial contamination One health 
Health Risk Assessment of Exposure to Some Heavy Metals from Roasted Pork and Goat Meats Sold in Ishaka-Bushenyi Municipality, Uganda
《Journal of Agricultural Chemistry and Environment》2024年第4期325-340,共16页Bridget Nambowa Joshua O. Aruwa Adeleke A. Adepoju Omotayo P. Asanga Idris O. Sanusi 
Heavy metals like iron (Fe), manganese (Mn), and copper (Cu) in trace levels are vital for human health as they support a number of physiological processes. In contrast, lead (Pb) and cadmium (Cd) provide no health be...
关键词：Heavy Metals Roasted Meat Health Risk Assessment CONTAMINATION 
Effect of prolonged cooking at low temperatures on the eating quality of Tibetan pork:meat quality,water distribution,and microstructure
《Food Quality and Safety》2024年第4期830-843,共14页Junmei Liu Xiefei Li Rong Jing Xun Huang Fang Geng Zhang Luo Peng Shang Zhendong Liu Qun Huang 
financially supported through grants from the Major Science and Technology Projects.of Tibet Autonomous Region(No.XZ202101ZD0005N);the National Key Research and Development Program of China(No.2022YFD1600905);the Joint Project of Northwest A&F University-Xizang Agriculture and Animal Husbandry College(No.XNLH2022-03);the National Natural Science Foundation of China(No.32160773).
Objectives:Tibetan pork inhabit plateau regions and engage in extensive exercise.Their meat is firm and less palatable,but appropriate cooking conditions can improve the flavor of the meat.This study aimed to explore ...
关键词：Tibetan pork heating temperature and time myofibrillar proteins MICROSTRUCTURE 
Impact of Low-temperature Storage on Volatile Flavor Compounds in Prepared Pork Products
《Agricultural Biotechnology》2024年第4期70-75,81,共7页Xiulian WANG Jiamin ZHANG Ting BAI Wei WANG Kaihong YANG Lili JI 
Supported by Science and Technology Achievement Transformation Program of Sichuan Province(2023ZHCG0079);Research and Application of Key Techniques for Industrialization of Frozen Prepared Meat Dishes(GCZX22-35);Sichuan Pig Innovation Team of National Agricultural Industry Technology System(scsztd-2024-08-07).
[Objectives]This study was conducted to explore the dynamic changes of volatile flavor compounds in prepared pork during storage at different low-temperature conditions.[Methods]Prepared pork was stored at 4,-4 and-18...
关键词：Low-temperature storage Prepared pork Volatile flavor component Principal component analysis Cluster analysis 
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
《Food Science and Human Wellness》2024年第4期2152-2160,共9页Mingming Li Qiujin Zhu Chao Qu Xiaohui Gong Yunhan Zhang Xin Zhang Shouwei Wang 
financially supported by the National Natural Science Foundation of China(32001728,32172248);the Taishan Industrial Experts Program;the Guizhou High-level Innovative Talent Training Project(Qianke Cooperation Platform Talent number[2016]5662);Guizhou Science and Technology Innovation Talent Team of Ecological Characteristic Meat Products.(QKHPTRC[2020]5004)。
Dry-cured meat products are considerably popular around the world due to unique flavor.Proteolysis is one of the enzymatic reactions from which flavor substances are derived,which is affected by endogenous proteases.T...
关键词：Dry-cured pork coppa Endogenous proteases PROTEOLYSIS Key taste-active amino acids Volatile compounds 
Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel:an insight into gelling and physicochemical properties
《Journal of Future Foods》2024年第2期149-158,共10页Zhihui Yu Yating Gao Meng Wu Chaofan Zhao Xiubin Liu Xiaoyu Zhang Lixin Zhang Yisheng Chen 
the Innovation-Driven Development Capacity Enhancement Fund of Shanxi Province(SXYBKY2019041);National Key Research and Development Program(2021YFD1600604-03);Shanxi Scholarship Council of China(2021-068);Shanxi Agricultural University High-Level Talent Project(2021XG013).
This study aimed to investigate the effects of phosphorylated-ovalbumin(P-OVA)at different concentrations(0.5%and 1.0%)on the gel properties of pork myofibrillar protein(MP).The results showed that the textural proper...
关键词：Phosphorylated ovalbumin Myofibrillar proteins Gel properties STRUCTURES 
Genetic dissection and genomic prediction for pork cuts and carcass morphology traits in pig
《Journal of Animal Science and Biotechnology》2023年第6期2345-2362,共18页Lei Xie Jiangtao Qin Lin Rao Dengshuai Cui Xi Tang Liqing Chen Shijun Xiao Zhiyan Zhang Lusheng Huang 
National Natural Science Foundation of China[grant number 32160782].
Background As pre-cut and pre-packaged chilled meat becomes increasingly popular,integrating the carcasscutting process into the pig industry chain has become a trend.Identifying quantitative trait loci(QTLs)of pork c...
关键词：Carcass morphology traits Genomic selection Genotype imputation GWAS Pork cuts 
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