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Page 1
Showing results for bacon is
Search for Bacos IS instead (1 results)
[Pork-cat syndrome].
[No authors listed] [No authors listed] Arerugi. 2020;69(5):358-359. doi: 10.15036/arerugi.69.358. Arerugi. 2020. PMID: 32684551 Japanese. No abstract available.
Why is welfare pork so expensive?
Olsen JV, Christensen T, Denver S, Sandøe P. Olsen JV, et al. Animal. 2024 Sep;18(9):101289. doi: 10.1016/j.animal.2024.101289. Epub 2024 Aug 6. Animal. 2024. PMID: 39241328 Free article.
Specialty (niche) pork products may provide societal benefits in terms of e.g. higher animal welfare, reduced use of antibiotics, and lower environmental impact. ...First, the pricing strategy can be altered so that mainstream pork is replaced entirely by specialty …
Specialty (niche) pork products may provide societal benefits in terms of e.g. higher animal welfare, reduced use of antibiotics, and …
[African swine fever].
Kokuho T. Kokuho T. Uirusu. 2020;70(1):15-28. doi: 10.2222/jsv.70.15. Uirusu. 2020. PMID: 33967108 Free article. Japanese.
Domestic pigs (Sus scrofa) are, however, highly sensitive to the infection and show severe clinical signs with a high mortality rate, resulting a huge impact on pork production. Currently, there is no treatment or vaccine available. The etiological agent, ASFV, is highly r …
Domestic pigs (Sus scrofa) are, however, highly sensitive to the infection and show severe clinical signs with a high mortality rate, result …
3M Petrifilm Lactic Acid Bacteria Count Plate Is a Reliable Tool for Enumerating Lactic Acid Bacteria in Bacon.
Nero LA, de Freitas CF, Flores Carvalho LMV, Constantino C. Nero LA, et al. J Food Prot. 2020 Oct 1;83(10):1757-1763. doi: 10.4315/JFP-20-155. J Food Prot. 2020. PMID: 32421789 Free article.
ABSTRACT: This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to enumerate lactic acid bacteria (LAB) in bacon. Bacon samples (n = 40) were obtained from retail sale, 10-fold diluted with buff …
ABSTRACT: This study aimed to evaluate the behavior of Petrifilm Lactic Acid Bacteria Count Plates (PLAB) as an alternative methodology to e …
Bacon: a comprehensive computational benchmarking framework for evaluating targeted chromatin conformation capture-specific methodologies.
Tang L, Hill MC, Ellinor PT, Li M. Tang L, et al. Genome Biol. 2022 Jan 21;23(1):30. doi: 10.1186/s13059-021-02597-4. Genome Biol. 2022. PMID: 35063001 Free PMC article.
Here we present a comprehensive benchmark framework, Bacon, to evaluate the performance of several computational methods. Finally, we provide practical recommendations for users working with HiChIP and/or ChIA-PET analyses....
Here we present a comprehensive benchmark framework, Bacon, to evaluate the performance of several computational methods. Finally, we …
Volatile compounds comparison and mechanism exploration of non-smoked traditional Chinese bacon in Southwestern China and Eastern China.
Wu H, He Z, Yang L, Li H. Wu H, et al. Food Res Int. 2023 Jul;169:112834. doi: 10.1016/j.foodres.2023.112834. Epub 2023 Apr 17. Food Res Int. 2023. PMID: 37254408
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC bacon) and Southwestern China (SW bacon) differed significantly. ...A total of 175 volatile compounds were detected in the b …
Non-smoked traditional Chinese bacon is popular in China. However, the aromas of the non-smoked bacon from Eastern China (EC …
Comprehensive insights into the evolution of microbiological and metabolic characteristics of the fat portion during the processing of traditional Chinese bacon.
Wang Y, Wang Z, Han Q, Xie Y, Zhou H, Zhou K, Li X, Xu B. Wang Y, et al. Food Res Int. 2022 May;155:110987. doi: 10.1016/j.foodres.2022.110987. Epub 2022 Feb 12. Food Res Int. 2022. PMID: 35400412
Both lean meat and fat together contribute to the consumer impression of traditional Chinese bacon. The quality of this meat product is mainly dependent on numerous biochemical reactions and microbes. For the first time, this study reveals the microbial commu …
Both lean meat and fat together contribute to the consumer impression of traditional Chinese bacon. The quality of this mea …
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity.
Yang L, Li H, Wu H, Su C, He Z. Yang L, et al. Food Res Int. 2023 Feb;164:112274. doi: 10.1016/j.foodres.2022.112274. Epub 2022 Nov 29. Food Res Int. 2023. PMID: 36737892
Previous studies have focused on the differences in microorganisms and flavor substances in smoked bacon. Thus, this study aims to investigate the relationship among microorganisms, free amino acids (FAAs), and volatile compounds (VOCs) in bacon produced by differen …
Previous studies have focused on the differences in microorganisms and flavor substances in smoked bacon. Thus, this study aims to in …
Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon.
Xi L, Sun Y, Jiang S, Wen C, Ding W. Xi L, et al. Ultrason Sonochem. 2023 Jun;96:106424. doi: 10.1016/j.ultsonch.2023.106424. Epub 2023 Apr 29. Ultrason Sonochem. 2023. PMID: 37156160 Free PMC article.
The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an essential role in the Lipid oxidation of meat products. ...This study provides a theoretical basis for improving the curing technology of …
The curing stage is of great importance in flavor formation during Chinese bacon processing. Ultrasound-assisted curing plays an esse …
Special Issue "State-of-the-Art Porcine Virus Research in China".
Ouyang H, Ren L. Ouyang H, et al. Viruses. 2023 Feb 1;15(2):412. doi: 10.3390/v15020412. Viruses. 2023. PMID: 36851626 Free PMC article.
China is one of the major countries involved in pig production and pork consumption [...]....
China is one of the major countries involved in pig production and pork consumption [...]....
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