Technological properties and selected safety aspects of different cuts of organic and conventional pork-Reference-Cited by-同舟云学术

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Technological properties and selected safety aspects of different cuts of organic and conventional pork

Published:2021-07-07 Issue:12 Volume:56 Page:6192-6203
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Latoch Agnieszka¹^ORCID,Wójciak Karolina M.¹^ORCID,Popek Stanisław²^ORCID,Rohn Sascha³^ORCID,Halagarda Michał²^ORCID

Affiliation:

1. Department of Animal Food Technology University of Life Sciences in Lublin Skromna 8 Lublin Polska 20‐704 Poland

2. Department of Food Product Quality Cracow University of Economics Sienkiewicza 5 Krakow 30‐033 Poland

3. Institute of Food Technology and Food Chemistry Technische Universität Berlin Gustav‐Meyer‐Allee 25 Berlin 13355 Germany

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15217

Reference71 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Comparison of objective measures of pork colour traits during ageing of the longissimus muscle from pigs housed organically and conventionally

3. Organic practices and gender are effective strategies to provide healthy pork loin

4. Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour

5. Swine Nutrition and Pork Quality

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional value, safety and healthfulness of meat from animals fed only organically-produced feedstuffs;Encyclopedia of Meat Sciences;2024

2. Husbandry practices associated with extensification in European pig production and their effects on pork quality;Meat Science;2023-12

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