This paper reviews current knowledge about factors of importance for pork quality with
special emphasis on technological quality attributes. It is evident that production and …

The water holding capacity of meat products is a very important quality attribute which has
an influence on product yield, which in turn has economic implications, but is also important …

This study reviews the factors of pig production that impact the quality of dry-cured ham.
When processing is standardized, the quality of the final dry-cured product is primarily …

Animal welfare issues are becoming increasingly prominent in animal production, for both
economic and moral reasons. This book presents a clear understanding of the relationship …

A fluorescent probe, Nap-MOR, based on the naphthalimide fluorophore, was designed and
developed for pH measurement in aqueous solutions. Nap-MOR had a close linear …

A polychotomous logistic regression model was used to identify and assess the risk factors
for pork meat becoming pale, soft and exudative (PSE). A total of 116 deliveries, comprising …

Understanding interactions among food ingredients is critical to optimizing their performance
and achieving optimal quality in food products. The ability to identify, study, and understand …

A polychotomous logistic regression model was used to identify and assess the risk factors
for pork becoming dark, firm and dry meat (DFD). A total of 116 deliveries, comprising 3075 …

Animal welfare on the day of slaughter is of increasing concern to the authorities and
consumers alike, creating a need not only to optimize the welfare of the animals but also to …

A total of 12,725 pigs originating from 90 transports were followed up at 17 Belgian
commercial slaughterhouses. The effects of several pre-slaughter parameters concerning …