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Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Liquid Chromatography-tandem Mass Spectrometry Oxidative Stress Meat Quality
2016/11/10
Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork qu...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Factors influencing the economics of the pork meat production
pork meat production function factor杙roduct factor杅actor economics of production labour productivity economic effects
2014/2/27
The research of the influence of the relevant factors and their interrelations on the economics of the pork meat production on a farm has been carried out with the help of the method of production fun...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Elasticity of consumer demand on pork meat in the Slovak Republic
pork meat demand regression analysis elasticity of demand consumer
2014/3/3
consumers are the starting point of the final product market vertical line. Their demand is a crucial factor in the
decisions about production – what to produce, how much, and what way. The aim of t...
New Evidence of Alleles (V199I and G52S) at the PRKAG3 (RN) Locus Affecting Pork Meat Quality
Pork Meat Quality PRKAG3 I199V Allele G52S Allele Different Populations
2016/4/27
The porcine PRKAG3 (RN) gene encodes the regulatory gamma subunit of adenosine monophosphate-activated protein kinase (AMPK), which is a good candidate gene affecting meat quality. In this study, the ...
The price transmission in pork meat agri-food chain
price transmission pork meat agri-food chain market structure farmer processing industry
2014/3/10
The paper deals with the analysis of price transmission in pork meat agri-food chain. The analysis is aimed at the determination of the type of market structure in the chain based on the derived theor...
The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
High Pressure Restructured Non-meat Protein Binding Physico-chemical
2016/4/22
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Effect of feed additives on the results of fattening and selected slaughter and quality traits of pork meat of pigs with different genotypes
fatteners feed additives fattening slaughter value meat duality
2015/6/1
The effect of feed additives: antibiotic (group C), probiotic (group E1) and prebiotic (group E2) on the results of fattening and selected slaughter and pork meat quality traits of two genotypes of pi...
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat
meat pork phytate
2016/12/27
Muscle tissue from various sources is known to promote nonheme-iron absorption. However, systematic studies of the dose dependency of this effect of meat on iron absorption from an inhibitory meal wit...