Keywords: گوشت خوک; Food fraud; Meat authentication; Marker peptides; Mass spectrometry; Pork meat; Beef meat; CE; collision energy; DNA; deoxyribonucleic acid; ELISA; enzyme linked immunosorbent assay; ESI; electrospray ionization; EU; European union; HPLC; high performance
مقالات ISI گوشت خوک (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: گوشت خوک; Pork meat; Curing; Ultrasound; Non-destructive technology; Process control;
Keywords: گوشت خوک; Pork meat; Low temperature; Sensory evaluation; Tenderness; Juiciness
Keywords: گوشت خوک; Ultrasound; Pork meat; Dry salting; Online monitoring; Quality control; Salt content;
Keywords: گوشت خوک; Pork meat; High pressure carbon dioxide; Pasteurization; Mesophilic bacteria; Colour properties;
Keywords: گوشت خوک; Dielectric properties; Sensor; Microwave; Drying; Pork meat;
Keywords: گوشت خوک; Micromeria dalmatica; GC-MS/SPME; Antimicrobial activity; Salmonella Typhimurium; Pork meat;
Keywords: گوشت خوک; Annatto; Lipid oxidation; Antioxidants; Pork meat; Cholesterol oxides; 19-OH; 19-hydroxycholesterol; 20α-OH; 20α-hydroxycholesterol; 22R-OH; 22R-hydroxycholesterol; 22S-OH; 22S-hydroxycholesterol; 24-OH; 24S-hydroxycholesterol; 25-OH; 25-hydroxycholeste
Keywords: گوشت خوک; Hyperspectral imaging; Pork meat; Quality and safety attributes; Nondestructive detection; Light scattering; Gompertz function
Keywords: گوشت خوک; High pressure; Pork meat; Meat quality; Lipid and protein oxidation; Protein modification; Sensory evaluation
Keywords: گوشت خوک; Xylan; Chitosan; Maillard reaction; Antioxidant; Pork meat;
Keywords: گوشت خوک; Combination of LcEWÂ +Â CaL; Microbial safety; Shelf life; Sensory quality; Pork meat;
Keywords: گوشت خوک; Bayesian inference; Culture media performance; Listeria monocytogenes; Detection; Pork meat; Presence/absence testing;
ESβL E. coli isolated in pig's chain: Genetic analysis associated to the phenotype and biofilm synthesis evaluation
Keywords: گوشت خوک; E. coli; ESβL; Pigs; Pork meat; Antibiotic resistance; Biofilm;
Antimicrobial action of flavonoids from Sedum aizoon L. against lactic acid bacteria in vitro and in refrigerated fresh pork meat
Keywords: گوشت خوک; Sedum aizoon L.; Antimicrobial activity; Flavonoids; Pork meat; LAB;
Determination of the total volatile basic nitrogen (TVB-N) content in pork meat using hyperspectral fluorescence imaging
Keywords: گوشت خوک; Total volatile basic nitrogen (TVB-N) content; Hyperspectral fluorescence imaging; Partial least squares analysis (PLS); Least squares support vector machine (LS-SVM); Pork meat;
Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process
Keywords: گوشت خوک; Toxoplasma; Pork meat; Cured ham; Mouse bioassay; HACCP;
Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus
Keywords: گوشت خوک; Computer vision system; Meat color; Pork meat; Meat quality; PSE detection;
Toxoplasma gondii: Pig seroprevalence, associated risk factors and viability in fresh pork meat
Keywords: گوشت خوک; Toxoplasma gondii; Pig seroprevalence; Risk factors; Pork meat; Safety control tool; HACCP; Cured meat products
Nondestructive detection of total volatile basic nitrogen (TVB-N) content in pork meat by integrating hyperspectral imaging and colorimetric sensor combined with a nonlinear data fusion
Keywords: گوشت خوک; Hyperspectral imaging (HSI); Colorimetric sensor array; Data fusion; Pork meat; BP-AdaBoost; TVB-N; Total volatile basic nitrogen; HSI; Hyperspectral imaging; BP-AdaBoost; BP neural network and Adaboost; PCA-BPANN; Principal component analysis and back pr
Proposal of performance objectives and sampling schemes for Listeria monocytogenes in fresh meat intended to be eaten cooked under different storage practices
Keywords: گوشت خوک; Listeria monocytogenes; Pork meat; Performance objective; Sampling plan; Hazard/food combination
Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat
Keywords: گوشت خوک; Satureja horvatii; Antimicrobial activity; Pork meat; Listeria monocytogenes; Antiradical activity; Sensorial evaluation;
A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats
Keywords: گوشت خوک; Body weight; Lamb meat; Pork meat; Energy metabolism; Thyroid hormone;
A SYBR Green real-time PCR assay to detect and quantify pork meat in processed poultry meat products
Keywords: گوشت خوک; Quantitative real-time PCR; SYBR Green; Authentication; Species identification; Pork meat; Poultry meat;
Prediction of Salmonella carcass contamination by a comparative quantitative analysis of E. coli and Salmonella during pig slaughter
Keywords: گوشت خوک; Faecal indicator; Carcass swabs; Pork meat; Slaughterhouse; Hygiene;
A comparison of methods for the determination of sound velocity in biological materials: A case study
Keywords: گوشت خوک; Sound velocity; Time of flight; Pork meat
Variability in the contents of pork meat nutrients and how it may affect food composition databases
Keywords: گوشت خوک; Pork meat; Meat nutrients; Fat; Fatty acids; Vitamins; Bioactive substances
Determination of α-keto acids in pork meat and Iberian ham via tandem mass spectrometry
Keywords: گوشت خوک; α-Keto acids; Quantification; Mass spectrometry; Dansylhydrazone; Pork meat; Iberian ham
Effect of static electric field on ice crystal size reduction during freezing of pork meat
Keywords: گوشت خوک; Freezing; Microstructure; Pork meat; Electric field
Prevalence of antibiotic-resistant enterobacteriaceae isolated from chicken and pork meat purchased at the slaughterhouse and at retail in Bavaria, Germany
Keywords: گوشت خوک; Chicken meat; Pork meat; Escherichia coli; Coliforms; Salmonella; Antibiotic resistance;
Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage
Keywords: گوشت خوک; Natural antioxidants; Free radical scavenging activity; Curry leaf; Mint; Pork meat; Lipid oxidation;
Effects of different storage conditions on quality related porphyrin fluorescence signatures of pork slices
Keywords: گوشت خوک; Pork meat; Fluorescence spectroscopy; Storage condition; Zinc protoporphyrin; Protoporphyrin IX;
Non-destructive estimation of ATP contents and plate count on pork meat surface by UV–Vis reflectance spectrum analysis
Keywords: گوشت خوک; ATP; UV–Vis reflectance; Microbe detection; Pork meat; Sanitation monitoring; Myoglobin derivatives
Low frequency dielectric measurements to assess post-mortem ageing of pork meat
Keywords: گوشت خوک; Ageing; Pork meat; Principal component analysis; Dielectric properties; Conductivity
Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions
Keywords: گوشت خوک; Pork meat; Lipid oxidation; Cholesterol oxidation; Photosensitized oxidation; Diet; Storage
Role of ceramic composites and microwave pulsing on efficient microwave processing of pork meat samples
Keywords: گوشت خوک; Microwave heating; Composite; Pork meat; Ceramics; Pulsed microwave heating
Hypoxanthine-based enzymatic sensor for determination of pork meat freshness
Keywords: گوشت خوک; Enzyme sensor; Hypoxanthine; Xanthine oxidase; Pork meat
Application of microwaves dielectric spectroscopy for controlling pork meat (Longissimus dorsi) salting process
Keywords: گوشت خوک; Dielectric properties; Dielectric spectra; Microwaves; Sensor; Salting process; Pork meat
Theoretical analysis on pulsed microwave heating of pork meat supported on ceramic plate
Keywords: گوشت خوک; Microwave heating; Pulsing; Pork meat; White Pudding; Pork Luncheon Roll
High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage
Keywords: گوشت خوک; Listeria monocytogenes; Linguiça; Pork meat; Risk assessment
Antithrombotic papain-hydrolyzed peptides isolated from pork meat
Keywords: گوشت خوک; Papain-hydrolyzed peptide; Pork meat; Platelet; Thrombosis; Aspirin
The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat
Keywords: گوشت خوک; Olive leaves; Pig performances; Pork meat; Oxidative stability; Oleuropein; Tocopherol
Development of a certified reference material for the content of nitroimidazole parent drugs and hydroxy metabolites in pork meat
Keywords: گوشت خوک; Certified reference material; Nitroimidazoles; Pork meat; Liquid chromatography-tandem mass spectrometry; Inter-comparison
Effects of curing sodium nitrite additive and natural meat fat on growth control of Listeria monocytogenes by the bacteriocin-producing Lactobacillus curvatus strain CWBI-B28
Keywords: گوشت خوک; Lactobacillus; Bacteriocins; Listeria monocytogenes; Pork meat; Biopreservation
Validation of a liquid chromatography–tandem mass spectrometry method for the identification and quantification of 5-nitroimidazole drugs and their corresponding hydroxy metabolites in lyophilised pork meat
Keywords: گوشت خوک; Nitroimidazoles; Pork meat; Method validation; LC–MS; Veterinary drug; Reference material
Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
Keywords: گوشت خوک; Pork meat; Sea Spaghetti seaweed; Olive oil; Konjac gel; Protein/alginate association; Mixed gelation; Glass transition; DSC; MDSC; DRTA; TPA
Online measurement of water content in candidate reference materials by acousto-optical tuneable filter near-infrared spectrometry (AOTF-NIR) using pork meat calibrants controlled by Karl Fischer titration
Keywords: گوشت خوک; Certified reference materials; Reference material processing; Water content; AOTF-NIR; Karl Fischer titration; MSC; PLS; Pork meat; Cotton seed; Potato; Sugar beet; Rye grass
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 pork
Keywords: گوشت خوک; Chicory; Boar taint; Pork meat; Descriptive sensory profiling; Multivariate data analysis
Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance
Keywords: گوشت خوک; Lipid oxidation; Phytic acid; Corn germ; Pork meat
Non-haem iron availability from pork meat: Impact of heat treatments and meat protein dose
Keywords: گوشت خوک; In vitro iron availability; In vitro digestion; Pork meat; Heat treatment; Dialysis