Ohmic processing: Electrical conductivities of pork cutsSHIRSAT, N; LYNG, J. G; BRUNTON, N. P et al.Meat science. 2004, Vol 67, Num 3, pp 507-514, issn 0309-1740, 8 p.Article

Drying modelling of defrosted pork meat under forced convection conditionsCLEMENTE, G; BON, J; SANJUAN, N et al.Meat science. 2011, Vol 88, Num 3, pp 374-378, issn 0309-1740, 5 p.Article

Relationship between the subjective and objective assessment of pork M. semimembranosus and classification of further processed pork qualityMCDONAGH, C; TROY, D. J; KERRY, J. P et al.Food science and technology international. 2005, Vol 11, Num 2, pp 149-154, issn 1082-0132, 6 p.Article

Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked hamCLARIANA, M; HORTOS, M; GARCIA-REGUEIRO, J. A et al.Meat science. 2011, Vol 89, Num 4, pp 533-535, issn 0309-1740, 3 p.Article

Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samplesBASAK, Tanmay; RAO, Badri S.Food research international. 2011, Vol 44, Num 9, pp 2679-2697, issn 0963-9969, 19 p.Article

Influence of brine concentration on swelling pressure of pork meat throughout saltingALINO, M; GRAU, R; FERNANDEZ-SANCHEZ, A et al.Meat science. 2010, Vol 86, Num 3, pp 600-606, issn 0309-1740, 7 p.Article

Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plateBASAK, Tanmay; RAO, Badri S.Meat science. 2010, Vol 86, Num 3, pp 780-793, issn 0309-1740, 14 p.Article

Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradationKOUAKOU, Privat; GHALFI, Hakim; DESTAIN, Jacqueline et al.Meat science. 2008, Vol 80, Num 3, pp 640-648, issn 0309-1740, 9 p.Article

Relationship between physical and chemical attributes of beef and pork muscles and processing suitabilityBARBIERI, G; PIZZA, A; GIANNI, C et al.Italian journal of food science. 2004, Vol 16, Num 1, pp 59-68, issn 1120-1770, 10 p.Article

Modelling quality variations in commercial Ontario pork productionPURSLOW, P. P; MANDELL, I. B; WIDOWSKI, T. M et al.Meat science. 2008, Vol 80, Num 1, pp 123-131, issn 0309-1740, 9 p.Conference Paper

Non-haem iron availability from pork meat : Impact of heat treatments and meat protein doseSORENSEN, A. D; SØRENSEN, H; SØNDERGAARD, I et al.Meat science. 2007, Vol 76, Num 1, pp 29-37, issn 0309-1740, 9 p.Article

Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meatLANTTO, Raija; PLATHIN, Paula; NIEMISTÖ, Markku et al.Lebensmittel - Wissenschaft + Technologie. 2006, Vol 39, Num 10, pp 1117-1124, issn 0023-6438, 8 p.Article

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and imagesVEBERG, A; SØRHEIM, O; MOAN, J et al.Meat science. 2006, Vol 73, Num 3, pp 511-520, issn 0309-1740, 10 p.Article

Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometryHIDALGO, Francisco J; NAVARRO, José L; DELGADO, Rosa M et al.Food chemistry. 2013, Vol 140, Num 1-2, pp 183-188, issn 0308-8146, 6 p.Article

Variability in the contents of pork meat nutrients and how it may affect food composition databasesREIG, Milagro; ARISTOY, M-Concepción; TOLDRA, Fidel et al.Food chemistry. 2013, Vol 140, Num 3, pp 478-482, issn 0308-8146, 5 p.Conference Paper

Rapid detection of pork meat freshness by using L-cysteine-modified gold electrodeUMUHUMUZA, Liliane Clarisse; XIULAN SUN.European food research & technology (Print). 2011, Vol 232, Num 3, pp 425-431, issn 1438-2377, 7 p.Article

Optimal operating conditions calculation for a pork meat dehydration-impregnation-soaking processOLMOS, A; TRELEA, I. C; POLIGNE, I et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 7, pp 763-770, issn 0023-6438, 8 p.Article

Antihypertensive activity of peptides identified in the in vitro gastrointestinal digest of pork meatESCUDERO, Elizabeth; TOLDRA, Fidel; SENTANDREU, Miguel Angel et al.Meat science. 2012, Vol 91, Num 3, pp 382-384, issn 0309-1740, 3 p.Article

Non-destructive estimation of ATP contents and plate count on pork meat surface by UV―Vis reflectance spectrum analysisOTO, N; OSHITA, S; KAWAGISHI, S et al.Journal of food engineering. 2012, Vol 110, Num 1, pp 9-17, issn 0260-8774, 9 p.Article

Low frequency dielectric measurements to assess post-mortem ageing of pork meatCASTRO-GIRALDEZ, Marta; TOLDRA, Fidel; FITO, Pedro et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 6, pp 1465-1472, issn 0023-6438, 8 p.Article

Rapid detection of total viable count (TVC) in pork meat by hyperspectral imagingLIN HUANG; JIEWEN ZHAO; QUANSHENG CHEN et al.Food research international. 2013, Vol 54, Num 1, pp 821-828, issn 0963-9969, 8 p.Article

Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slicesDUREK, J; BOLLING, J. S; KNORR, D et al.Meat science. 2012, Vol 90, Num 1, pp 252-258, issn 0309-1740, 7 p.Article

Auswirkungen auf die Oxidationsstabilität von gepökeltem Schweinefleisch: Untersuchungen mit Lactobacillus casei LOCK 0900 und Lactobacillus paracasei LOCK = The effect of probiotic strains (Lactobacillus casei LOCK 0900 and Lactobacillus paracasei LOCK 0919) on oxidative stability of pork meat productsWÖJCIAK, Karolina M; DOLATOWSKI, Zbigniew J; OKON, Anna et al.Fleischwirtschaft (Frankfurt). 2012, Vol 92, Num 12, pp 104-109, issn 0015-363X, 6 p.Article

Hypoxanthine-based enzymatic sensor for determination of pork meat freshnessHERNANDEZ-CAZARES, Aleida S; ARISTOY, María-Concepción; TOLDRA, Fidel et al.Food chemistry. 2010, Vol 123, Num 3, pp 949-954, issn 0308-8146, 6 p.Article

A sensory description of boar taint and the effects of crude and dried chicory roots (Cichorium intybus L.) and inulin feeding in male and female porkBYRNE, Derek V; THAMSBORG, Stig M; HANSEN, Laurits L et al.Meat science. 2008, Vol 79, Num 2, pp 252-269, issn 0309-1740, 18 p.Article