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Now showing items 61-70 of 93
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint
(Elsevier, 2023-03-28)
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered “unfit for human consumption”. To ...
Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
(2019-04-13)
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer ...
Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology
(MDPI, 2023-05-06)
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus ...
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles
(MDPI, 2023-10-23)
Salmorejo is a tomato–oil cold puree commercialized as a “fresh-like” product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study ...
Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2017-01-20)
The effect of dietary crude protein (CP) reduction, supplementation with arginine or leucine on intramuscular fat (IMF) content was evaluated in (Landrace × Duroc) × Pietrain pigs. One-hundred and eight ...
Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions
(Acta Scientific Publications, 2022-06-30)
This research evaluated the effect of rose hip (RC, Rosa Canina L.) extract as a natural antioxidant ingredient on the nutritional composition and sensory attributes of Majorcan Black Pig patties. Patties ...
Acetylated pectins in raw and heat processed carrots
(Elsevier, 2017-08-30)
Heat processing results in softening of carrots, changing the pectin structure. The effect of heat processing on pectin was studied, showing that the amount of pectin in water soluble solids (WSS) and ...
European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish
(Springer, 2023-02-17)
Aquaculture can represent an alternative means of economic yield and food security. Despite this fact, consumers still have a more negative perception of farmed fish when compared with wild fish, including ...
Attitudes and beliefs of Eastern European consumers towards piglet castration and meat from castrated pigs
(Elsevier, 2019-10-19)
Castration of male piglets is a common practice to avoid boar taint but is being questioned. The present work has an exploratory character and aims to investigate the beliefs and attitudes of Eastern ...
Editorial: Quality of animal-source foods related to their production and processing conditions
(Elsevier, 2022-01-17)
The quality of a food is generally reliant on the attributes that give it the ability to satisfy the stated or implicit needs of a user. The notion of quality has become increasingly complex, especially ...