Pork meat

NIELSEN J H, S0RENSEN B, SKIBSTED L H, BERTELSEN G (1997) Oxidation iu pre-cooked minced pork as influenced by chill storage of raw pork, Meat Sci, 46, 191-7. 

Madsen, H.L. et al.. Cochineal as a colorant in processed pork meat colour matching and oxidative stability. Food Chem., 46, 265, 1993. 

Animal muscle (pork), carrot powder, total diet, wheat flour Skim milk powder (elements), whole meal flour, bovine muscle, wholemeal flour, brown bread, cod liver oil (PCBs), rye flom, haricots verts (beans), pork muscle, mixed vegetables, carrot, bran breakfast cereal, unspiked milk powder (PCDDs, PCDFs), spiked milk powder (PCDDs, PCDFs), milk powder Rye flour, milk powder, whey powder Pork meat... 

Cassens R G (2000), Historical perspectives and current aspects of pork meat quality in the USA , Food Chem, 69, 357-363. 

Oude Ophuis PAM (1993), Sensory evaluation of free range and regular pork meat... 

Schafer A, Rosenvold K, Purslow P P, Andersen H J and Henckel P (2002), Physiological and structural events post mortem of importance for drip loss in pork , Meat Sci, 61, 355-366. 

Stoier S, Aaslyng M D, Olsen E V and Henckel P (2001), The effect of stress during lairage and stunning on muscle metabolism and drip loss in Danish pork , Meat Sci, 59, 127-131. 

In the United States, meat, poultry, fish, and other types of foodstuffs have only rarely been reported to be eontaminated with 1,4-dichlorobenzene. Pork meat has reportedly been tainted with a disagreeable odor and taste as a result of the use of deodorant blocks in pig stalls (EPA 1980a lARC 1982). Eggs also have been similarly tainted after hens were exposed to 20-30 mg/m (3.3-5.0 ppm) of 1,4-dichlorobenzene (lARC 1982). No information was available on the concentrations of... 

Mottram DS, Edwards RA, MacFie HJH. 1982. A comparison of the flavour volatiles from cooked beef and pork meat systems. J Sci Food Agric 33 934-944. 

Peptide separation for assessment of pork meat quality... 

At low and medium doses, it is well established that the nutritional value of proteins, carbohydrates, and fats as macronutrients are not significantly impaired by irradiation, and neither the mineral bioavailability is impacted. Like all other energy depositing process, the application of ionizing radiation treatment can reduce the levels of certain sensitive vitamins. Nutrient loss can be minimized by irradiating food in a cold or frozen state and under reduced levels of oxygen. Thiamin and ascorbic acid are the most radiation sensitive, water-soluble vitamins, whereas the most sensitive, fat-soluble vitamin is vitamin E. In chilled pork cuts at the 3 kGy maximum at 0-10°C, one may expect about 35 0% loss of thiamin in frozen, uncooked pork meat irradiated at a 7 kGy maximum at —20°C approx., 35 % loss of it can be expected [122]. 

Apart from differences between muscle tissues from various parts of an animal, there are qualitative and quantitative differences in composition between animal species. Therefore, analytical methods will always have lo be tested on material from each individual species, since differences in fat composition, in the presence of species-specific proteins, and in colored components such as in the case of myoglobin in poultry and beef may influence both the extraction and the separation of the analytes. As an example, a recovery higher than 70% was obtained for furazolidone after spiking chicken and veal calf muscle tissue but only 10% after spiking pork tissue (16). In this study, the recovery from pork meat could markedly be improved by addition to the aqueous exfraction solvent of about 25% acetonitrile, an observation indicating binding of furazolidone to pork-specific proteins. 

Esters formed during heating of lipids are contributors to pork flavor. Raw pork contains only a small number of esters, while cooked pork contains significantly more, and acetates are the most prominent volatiles. Esters of cooked pork are derived from C1-Ci0 acids, which impart a fruity sweet note to pork meat (J16). Beef contains a higher proportion of esters derived from long chain fatty acids which possess a more fatty flavor character (16). The characteristic odor of mutton is believed to be due to the evolution of 4-methyloctanoic acid, 4-methylnonanoic acid and similar compounds during heating (17). 

Min, H.L., Nan, W.S., Ming, H.Y., Mei, L.W. and Youk, M.C. (1998) A rapid method for direct determination of free cholesterol in lipids. J. Chinese Agr. Chem. Soc., 36, 123—133. Montiel-Sosa, J.F., Ruis-Pesini, E., Montoya, J., Roncales, P., Lopez-Perez, M.J. and Perez-Martos, A. (2000) Direct and highly species-specific detection of pork meat and fat in meat products by PCR amplification of mitochondrial DNA. J. Agr. Food Chem., 48, 2829—2832. 

Dimethyl-l,2,4-trithiolane (126) reacted with methyllithium at -60 °C to give intermediate (127) which was transformed into 4,6-dimethyl-2,3,5,7-tetrathiaoctane (128) in the presence of excess dimethyl disulfide (78HCA2809). Compound (128) is a constituent of roasted pork meat (c/. Section 4.33.5.2). 

Aristoy, M.-C., and Toldra, F. (1995). Isolation of flavor peptides from raw pork meat and dry-cured ham. In G. Charalambous, (ed), Food Flavors Generation, Analysis and Process Influence, Elsevier, Amsterdam, pp. 1323-1344. 

Most analytical applications of US-based detection to solids are oonoerned with food analysis. Thus, the sugar content of melons [68], and the oomposition of fish [69,70], pork meat mixtures [71] and other meat-based products [72] are but a few salient applications... 

Le Bizec et al. [64] demonstrated the detection of 19-norandrosterone and 19-noretiocholanolone in human urine subsequent to boar consumption using positive-ion LC-ESI-MS-MS. The detection of these steroids is generally used to confirm exogenous administration of 19-nortestosterone (nandrolone). However, a (false) positive result can be obtained from an athlete who ate pork meat. In a subsequent study [65], endogenous 19-norsteroids in boar meat were identified and quantified. 

Livingston, M., Brewer, M.S., Killifer, J., Bidner, B., and McKeith, F. 2004. Shelf life characteristics of enhanced modified atmosphere packaged pork. Meat Science 68 115-122. 

Flavor is one of the most valuable characteristics of dry-cured ham (i, 2), a valuable non-cooked but ripened pork meat product from southwestern European countries, and dry-cured ham flavored products are also appreciated. The great interest of dry-cured ham flavor has lead to an extensive research on this topic. The first works on the compounds involved in dry-cured ham flavor were... 

Pork meat (loin) and subcutaneous fat from one outdoor-reared Iberian pig were purchased from a local slaughterhouse. L-cysteine, L-proline (Sigma-Aldrich), sodium chloride (Scharlau), and sodium nitrite (Scharlau) were used. The reference compounds for volatile compound identification were obtained from Sigma-Aldrich. 

Det. of sulphon-amides in pork meat extracts by CZE 16 different sulphon-amides in pork meat Meat samples homogenized then extracted for 5 min., with acetonitrile... 

MT Ackermans, JL Beckers, FM Everaerts, H Hoogland, MJH Tomassen. Determination of sulphonamides in pork meat extracts by capillary zone electrophoresis. J Chromatogr 596 101-109, 1992. 

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