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Journal articles on the topic 'Pork lard'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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1

Saeed, Talat, Faisal Abu-Dagga, and Hani Abdul Rahman. "Detection of Pork and Lard as Adulterants in Beef and Mutton Mixtures." Journal of AOAC INTERNATIONAL 69, no. 6 (1986): 999–1002. http://dx.doi.org/10.1093/jaoac/69.6.999.

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Abstract Detection of pork and lard in different beef and mutton mixtures was investigated. The extracted fat was hydrolyzed and esterified to methyl esters of fatty acids, which were then analyzed on a fused silica capillary ' column coated with FFAP. Gas chromatographic analysis showed that 11,14-eicosadienoic acid (C20.2) can be used as an indicator for the presence of pork or lard in beef and mutton mixture. C20:2 is not detected in beef or mutton and is present in pork and lard. Overall composition of the fatty acids can be used for rough estimation of sample composition. Using this metho

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2

Bonner, José. "From pork lard to palm oil and back." Nature 492, no. 7427 (2012): 41. http://dx.doi.org/10.1038/492041b.

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3

Cotârleț, Mihaela, Nicoleta Stănciuc, and Gabriela Elena Bahrim. "Yarrowia lipolytica and Lactobacillus paracasei Solid State Fermentation as a Valuable Biotechnological Tool for the Pork Lard and Okara’s Biotransformation." Microorganisms 8, no. 8 (2020): 1098. http://dx.doi.org/10.3390/microorganisms8081098.

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This study reports the biovalorization of the two agri-food by-products (pork lard and freeze-dried okara) through solid-state fermentation using a monoculture of Yarrowia lipolytica or a co-culture of Y. lipolytica and Lactobacillus paracasei, for developing a valuable fermented product with antioxidant and antimicrobial activity. First, some yeast strains were selected based on their properties to produce enzymes (protease and lipase) by cultivation on 5% (w/v) pork lard or 2% (w/v) freeze-dried okara. Two selected strains, Y. lipolytica MIUG D5 and Y. lipolytica ATCC 18942, were further use

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4

Taufik, Muhammad, Desi Ardila, Mariany Razali, and Zul Alfian. "Investigation of Lard on Pork Nuggets using UV Spectrophotometry." Indian Journal of Science and Technology 12, no. 02 (2019): 1–4. http://dx.doi.org/10.17485/ijst/2019/v12i2/138333.

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5

Yamsub, Apichat, Amaraporn Kaewchada, and Attasak Jaree. "Pork lard conversion to biodiesel using a microchannel reactor." Korean Journal of Chemical Engineering 31, no. 12 (2014): 2170–76. http://dx.doi.org/10.1007/s11814-014-0120-5.

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6

Guntarti, Any, Mustofa Ahda, and Aprilia Kusbandari. "Determining fatty acids and halal authentication of sausage." Food Research 4, no. 2 (2019): 495–99. http://dx.doi.org/10.26656/fr.2017.4(2).261.

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Sausages are instant food that requires the halal attention for a Muslim. In general, nonhalal issues are usually associated with pig derivatives. One of the pig derivates is lard that can be analyzed using GC-MS via a transesterification catalyzed with a base catalyst like sodium methoxide 2%. This study indicated that pork sausage has different fatty acids compared with beef sausage. The pork sausage contained the dominant fatty acids such as palmitic acid (37.75%), myristic acid (22.24%), oleic acid (25.29%), and lauric acid (8.46%). Whereas, beef sausage has the dominant fatty acids of pal

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7

Dostálová, J., P. Hanzlík, Z. Réblová, and J. Pokorný. "Oxidative changes of vegetable oils during microwave heating." Czech Journal of Food Sciences 23, No. 6 (2011): 230–39. http://dx.doi.org/10.17221/3396-cjfs.

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The oxidative stabilities of pork lard, sunflower, zero-erucic rapeseed, peanut and high-oleic peanut oils were tested under microwave heating conditions. Vegetable oils and lard were heated in a microwave oven for up to 40 min between 25&deg;C and 200&deg;C. The peroxide value, the contents of conjugated dienoic and trienoic acids, and polymers were used as markers of lipid degradation. Sunflower oil was found the least stable oil because of a high polyenoic acid content and a low content of &gamma;-tocopherol. Rapeseed oil was more stable because of a lower polyenoic acid content

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8

De Gasperín, I., J. G. Vicente, J. M. Pinos-Rodríguez, et al. "Effects of polyunsaturated fatty acids in diets fed to sows on fatty acids in brain, muscle and skin of their piglets." South African Journal of Animal Science 50, no. 1 (2020): 47–54. http://dx.doi.org/10.4314/sajas.v50i1.6.

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The aim of this research was to determine fatty acid profiles in piglet brain, skin, and muscle, and in the milk of sows fed fat with different saturation grades during gestation and lactation. At 42 days of gestation, 50 multiparous sows were randomly allocated to one of two treatments, namely a diet containing pork lard (n = 25) and a diet containing soybean oil (n = 25). The fats were provided at 3.6% during gestation and at 4% during lactation. The experimental diets were offered through the weaning of the piglets. The fatty acid profile of the milk was determined fourteen days after partu

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9

Boskovic, Marija, Milan Baltic, Jelena Ivanovic, et al. "The impact of pork meat and lard on human health." Tehnologija mesa 56, no. 1 (2015): 8–15. http://dx.doi.org/10.5937/tehmesa1501008b.

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10

Ahda, Mustofa. "Application of HPLC (High Pressure Liquid Chromatography) for Analysis of Lard in the Meatball Product Combined with PCA (Principal Component Analysis)." Asian Journal of Pharmaceutical and Clinical Research 9, no. 6 (2016): 120. http://dx.doi.org/10.22159/ajpcr.2016.v9i6.13831.

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Meatball is favorite food for Indonesian society. Nowadays, many issues about the food ingredient on meatball were mixed with Lard. Therefore, this study was focused on applications of HPLC UV for the lard detection in meatball. The results showed that the beef and pork meatball can be distinguished using HPLC which was combined Principal Component Analysis (PCA). However, the application of HPLC has a problem for lard detection in meatball because can’t to control the hydrolysis of triglyceride (TGA). Hydrolysis of triglycerides can also be detected using HPLC UV and giving the interference f

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11

Saeed, Tala, Sadika G. Ali, Hani Abdul A. Rahman, and Wajih N. Sawaya. "Detection of Pork and Lard as Adulterants in Processed Meat: Liquid Chromatographic Analysis of Derivatized Triglycerides." Journal of AOAC INTERNATIONAL 72, no. 6 (1989): 921–25. http://dx.doi.org/10.1093/jaoac/72.6.921.

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Abstract A new method is described for detection of pork and lard as adulterants in processed beef and mutton mixtures. The unsaturated triglycerides in the fat are ozonized and then derivatized. The mixture of derivatized and saturated triglycerides is analyzed by liquid chromatography using a reverse-phase column and a UV detector. Pork fat has larger amounts of triglyceride containing saturated fatty acid at the C-2 position than does the fat of other meat. The ratio of triglyceride containing saturated fatty acid vs triglyceride containing unsaturated fatty acid at the same (C-2) position

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12

Doepel, L., G. P. Toronchuk, and J. R. E. Crowe. "The effect of dietary linola oil on CLA and other fatty acids in bovine milk." Canadian Journal of Animal Science 88, no. 2 (2008): 321–24. http://dx.doi.org/10.4141/cjas07096.

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To evaluate the effects of fat source on milk fat composition and milk conjugated linoleic acid (CLA) concentration, cows were fed diets that were high in either C18:2 or C18:0. Twenty-two Holstein cows were blocked by parity and milk production and randomly assigned within block to one of two dietary treatments containing either 3% pork fat (LARD) or 3% linola oil (OIL) on a dry matter (DM) basis. The diets were fed for 21 d. Feed intake and milk and milk component yields were unaffected by treatment, whereas milk fat percent was decreased with the linola oil treatment. The cis-9, trans-11 CL

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13

Sudjana, Dina, Lia Amalia, and Saepul Adnan. "Preliminary Immunochemical Studies to Detect Lard." Indonesian Journal of Halal Research 2, no. 1 (2020): 8–12. http://dx.doi.org/10.15575/ijhar.v2i1.7819.

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Detection of lard in food using immunochemical methods has been carried out. This method has been applied and developed in food analysis. The purpose of this study was to detect the presence of lard in food. The method used was immunochemical which in this case is tested to its application in food analysis. The principle method is based on the antigen-antibody reaction, between lipids as antigens that can be deposited by antibodies in the agar medium. Antibodies were obtained by inducing lard into the blood vessels of rabbits. This method is based on the antigen-antibody reaction between fat a

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14

Yang, Jyun-Ru, and Tu-Fa Lien. "Healthy Pork Production through Dietary n6:n3 Ratio Regulation." Journal of Agricultural Science 8, no. 1 (2015): 25. http://dx.doi.org/10.5539/jas.v8n1p25.

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<p>The meat fat fatty acid composition could influent consumer health. Thus, this study was though dietary n-6:n-3 ratio regulation to production healthy pork. The experiment was used eighty LYD pigs that average weight was 66.5 kg (half male and half female) divide into five groups, they are lard group (L), soybean oil group (SO), commercial fish product group (CFP), canola oil group (CO), and 50% fish oil and 50% canola oil group (FCO) with 4 replicates, this experiment was lasted for 90 days. Experimental results indicated that the growth performances was no difference among groups; s

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15

Liu, Miao, Anna-Maija Lampi, and Per Ertbjerg. "Unsaturated fat fraction from lard increases the oxidative stability of minced pork." Meat Science 143 (September 2018): 87–92. http://dx.doi.org/10.1016/j.meatsci.2018.04.028.

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16

Guntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 767–72. http://dx.doi.org/10.5219/1162.

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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef

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17

kollegaeva, katrina. "Eating Ukraine and Its Lard(er)." Gastronomica 12, no. 3 (2012): 52–58. http://dx.doi.org/10.1525/gfc.2012.12.3.52.

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In the Ukraine, salo is lard or cured pork fat, a product widely considered as the quintessential Ukrainian product. Salo has played an important gastronomical, symbolic, and political role on the territory of Ukraine for centuries, having acquired the role of a national product. This article explores salo's roots and its cultural and social meaning in contemporary Ukraine. The country's complicated geographical and political position between Russia and the European Union is a background, as well as the associated (perceived or otherwise) tensions between the Western and Eastern parts of Ukrai

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18

Lopes, Marlene, Andreia S. Gomes, Carla M. Silva, and Isabel Belo. "Microbial lipids and added value metabolites production by Yarrowia lipolytica from pork lard." Journal of Biotechnology 265 (January 2018): 76–85. http://dx.doi.org/10.1016/j.jbiotec.2017.11.007.

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19

Wesolowski, A., J. J. Sienkiewicz, K. A. Skibniewska, D. Luczycka, and D. Choszcz. "Hysteresis of ultrasound velocity in pork lard and water during a thermal cycle." Journal of Food Engineering 190 (December 2016): 48–53. http://dx.doi.org/10.1016/j.jfoodeng.2016.06.004.

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20

Gläser, Karola R., Caspar Wenk, and Martin RL Scheeder. "Evaluation of pork backfat firmness and lard consistency using several different physicochemical methods." Journal of the Science of Food and Agriculture 84, no. 8 (2004): 853–62. http://dx.doi.org/10.1002/jsfa.1761.

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21

Smith, Hunter R., Maegan Reeves, Ellie Amerson, Jason T. Sawyer, and Terry D. Brandebourg. "PSV-28 Feeding Ractopamine Improves Growth Performance and Carcass Characteristics of the Lard-type Mangalica Pig." Journal of Animal Science 98, Supplement_4 (2020): 361. http://dx.doi.org/10.1093/jas/skaa278.633.

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Abstract Mangalica pigs are a popular niche breed given their reputation for superior quality pork; however, the slow growth rate, poor lean yield and excessive adiposity exhibited by this breed limits its widespread adoption. Our objective was to determine if feeding Ractopamine (RAC), a metabolic modifier that improves feed efficiency and lean yield, would improve growth performance without impairing pork quality in the Mangalica. To accomplish this, a growth trial was conducted whereby pigs (n = 28) weighing 73 kg were fed a standard grower ration supplemented with either 0 or 22 ppm RAC fo

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22

Alabiso, Marco, Giuseppe Maniaci, Cristina Giosuè, Antonino Di Grigoli, and Adriana Bonanno. "Fatty Acid Composition of Salami Made by Meat from Different Commercial Categories of Indigenous Dairy Cattle." Animals 11, no. 4 (2021): 1060. http://dx.doi.org/10.3390/ani11041060.

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In autochthonous dairy cattle farms, the production of salami could represent an alternative commercial opportunity. Therefore, a study was carried out to investigate the fatty acid (FA) composition of salami made using the meat from grazing (GB) or housed (HB) young bulls and grazing adult cows (AC) of Cinisara breed. The products were manufactured by adding 20% of pork lard. Animal category influenced the FA composition, although the addition of lard mitigated the differences found in fresh meat. The salami from GB showed higher polyunsaturated FA content (p ≤ 0.01) and, in particular, a hig

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23

Zieniuk, Bartłomiej, Patrycja Mazurczak-Zieniuk, and Agata Fabiszewska. "Exploring the Impact of Lipid-Rich Food Industry Waste Carbon Sources on the Growth of Candida cylindracea DSM 2031." Fermentation 6, no. 4 (2020): 122. http://dx.doi.org/10.3390/fermentation6040122.

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The aim of this study was to evaluate the possibility of using several lipid-rich food industry wastes in the culture medium on the growth of Candida cylindracea DSM 2031 yeast strain. Four lipid wastes from the food industry: waste fish oil, rancid ghee, waste pork lard, and waste duck processing oil were investigated. It has been shown in the laboratory scale that the above-mentioned wastes can be used to obtain biomass and produce lipolytic enzymes by the tested strain and the C. cylindracea extracellular lipase is not constitutive. High yields of biomass (12.84, 12.75, and 12.24 g/dm3) wer

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24

Jiang, Hongzhe, Xuesong Jiang, Yu Ru, Jinpeng Wang, Linyun Xu, and Hongping Zhou. "Application of hyperspectral imaging for detecting and visualizing leaf lard adulteration in minced pork." Infrared Physics & Technology 110 (November 2020): 103467. http://dx.doi.org/10.1016/j.infrared.2020.103467.

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25

Liu, Siyi, Ting-Ting Ye, Xiaoling Liu, Zi-Chao Wang, and De-Wei Chen. "Pork phospholipids influence the generation of lipid-derived lard odorants in dry rendering process." LWT 152 (December 2021): 112284. http://dx.doi.org/10.1016/j.lwt.2021.112284.

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26

Mata, Teresa M., Nelson Cardoso, Mariana Ornelas, Soraia Neves, and Nídia S. Caetano. "Evaluation of Two Purification Methods of Biodiesel from Beef Tallow, Pork Lard, and Chicken Fat." Energy & Fuels 25, no. 10 (2011): 4756–62. http://dx.doi.org/10.1021/ef2010207.

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27

Kallio, H., T. Lehtinen, P. Laakso, and R. Tahvonen. "Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard." Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A 207, no. 4 (1998): 276–80. http://dx.doi.org/10.1007/s002170050333.

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28

Pieszka, M., T. Barowicz, W. Migdalt, and Branislav Zivkovic. "Effect of mono and polyunsaturated fatty acids on muscle cholesterol level in fattening pigs." Biotehnologija u stocarstvu 21, no. 1-2 (2005): 49–54. http://dx.doi.org/10.2298/bah0502049p.

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The effect of supplementing fattening pigs with oils differing in MUFA (monounusaturated fatty acids) and PUFA (polyunsaturated fatty acids) level addition for fatteners diets on the cholesterol content of m. longissimus was investigated. In a feeding trial with 48 crossbred pigs [? ($ White Polish Large x S Polish Landrace) x <$ Pietrain] randomly assigned to four treatments groups of 12 animals each (6 gilts and 6 barrows), dietary supplements of 3% maize, sunflower or linseed oil in the experimental groups and of 3% lard in the control group were applied. Total cholesterol in the longiss

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29

Celia, Cruz-Vazquez, Villanueva-Carvajal Adriana, Estrada-Campuzano Gaspar, and Dominguez-Lopez Aurelio. "Effect of baking powder as a substitute of pork lard on the texture of Mexican tamales." International Journal of Gastronomy and Food Science 25 (October 2021): 100387. http://dx.doi.org/10.1016/j.ijgfs.2021.100387.

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30

Sarbatova, N. Y., and E. P. Lisovitskaya. "A specialized meat product enriched with microelements." New Technologies 17, no. 3 (2021): 32–40. http://dx.doi.org/10.47370/2072-0920-2021-17-3-32-40.

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The rapid development of the latest innovative technologies that improve human life have tragic consequences. The irreversible and cruel reverse side of the progress is the emergence of various diseases and pathologies. Cardiovascular diseases occupy a leading position in the morbidity and mortality of people of different ages in the world. Functional food products can be used to prevent diseases of the heart, the blood vessels and the thyroid gland. One of the ways to increase immunity of the population can be the expansion of specialized food production that are balanced in the content of ma

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31

Makareviciene, Violeta, Dovile Sinkuniene, and Egle Sendzikiene. "Optimisation of enzymatic transesterification of linseed oil and pork lard mixture with ethanol using response surface methodology." Journal of Renewable and Sustainable Energy 7, no. 5 (2015): 053119. http://dx.doi.org/10.1063/1.4934589.

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32

Sugito, Heri, and Ketut Sofjan Firdausi. "Evaluasi Cemaran Lemak Babi Pada Minyak Goreng Sawit Menggunakan Metode Polarisasi Transmisi." Jurnal Ilmiah Teknosains 4, no. 1 (2018): 43. http://dx.doi.org/10.26877/jitek.v4i1.1855.

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This research was conducted for evaluation of contamination of pig fat on vegetable cooking oil using transmission polarization method. The sample used is palm oil that has been contaminated with chicken oil and pork oil, with variations of chicken oil and pork oil content. The light source used is a green laser with a wavelength of 532 ± 10 nm. Measurements are made by observing the change in the transmission polarization angle that occurs when no external electric field is provided and by external electric field generated from two copper plates given a voltage of 0-6 kV. Test results show th

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33

Ashok, Bragadeshwaran, Kasianantham Nanthagopal, M. Senthil Kumar, et al. "An investigation on CI engine characteristics using pork lard methyl ester at various injection pressures and injection timings." International Journal of Green Energy 16, no. 11 (2019): 834–46. http://dx.doi.org/10.1080/15435075.2019.1641107.

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34

Cheong, Ling-Zhi, Hong Zhang, Lise Nersting, Kirsten Jensen, Janus Anders Juul Haagensen, and Xuebing Xu. "Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage." Meat Science 85, no. 4 (2010): 691–99. http://dx.doi.org/10.1016/j.meatsci.2010.03.026.

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35

Al-Rashood, Khalid A., Ezzat M. Abdel-Moety, Abdul Rauf, Rafiq R. Abou-Shaaban, and Khalil I. Al-Khamis. "Triacylglycerols-Profiling by High Performance Liquid Chromatography: A Tool for Detection of Pork Fat (Lard) in Processed Foods." Journal of Liquid Chromatography 18, no. 13 (1995): 2661–73. http://dx.doi.org/10.1080/10826079508009316.

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36

Samoilіuk, V. V., D. D. Bilyi, M. S. Koziy, S. M. Maslikov, and Т. L. Spitsina. "The effectiveness of Imrovac® in industrial pork production." Theoretical and Applied Veterinary Medicine 9, no. 1 (2021): 3–9. http://dx.doi.org/10.32819/2021.91001.

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The clinical efficacy of the use of immunobiological castration was studied in comparison with boars in which orchidectomy was performed by open method «on a ligature», as well as in non-castrated animals. It was found that the disadvantage of surgical castration is the risk of bleeding, the development of purulent inflammatory process (edges of the surgical wound, scrotal tissues, stump, common vaginal membrane), as well as intra- and postoperative hernias, which are accompanied by prolapse of the omentum, intestines, and bladder. The low incidence of these complications is offset by the high

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37

Milovanovic, Mirjana, Dusan Zivkovic, and Biljana Vucelic-Radovic. "Antioxidant Effects of Glechoma hederacea as a Food Additive." Natural Product Communications 5, no. 1 (2010): 1934578X1000500. http://dx.doi.org/10.1177/1934578x1000500116.

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The antioxidant properties of Glechoma hederacea L. (Lamiaceae), of Serbian origin, were studied in respect to its potential use in foodstuffs. Ethanol-water (8:2, v/v) and purified ethyl acetate extracts of the plant were found to possess significant antioxidant activity. Tests were performed on two different substrates, prime steam pork lard and active-carbon-treated edible sunflower oil, using Schaal oven test storage conditions at 60°C. The ethanol-water and purified ethyl acetate extracts of G. hederacea showed strong concentration-dependent antioxidant activity. On the contrary, under th

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38

John, Panneer, and Karuppannan Vadivel. "The effects of ethanol addition with waste pork lard methyl ester on performance, emission and combustion characteristics of a diesel engine." Thermal Science 18, no. 1 (2014): 217–28. http://dx.doi.org/10.2298/tsci121010058j.

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In the recent research, as a result of depletion of world petroleum reserves, considerable attention has been focused on the use of different alternative fuels in diesel engines. The present work aims to ensure the possibility of adding ethanol as an additive with animal fat biodiesel that is tested as an alternative fuel for diesel in a CI engine. In this study, biodiesel is obtained from waste pork lard by base-catalyzed transesterification with methanol when potassium hydroxide as catalyst. 2.5%, 5% and 7.5% by volume of ethanol is blended with neat biodiesel in order to improve performance

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39

Hoffman, L. C., and F. D. Mellett. "Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water." Meat Science 65, no. 2 (2003): 869–75. http://dx.doi.org/10.1016/s0309-1740(02)00293-0.

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40

Lee, Jung-Hoon, Jung-Min Park, Ha-Jung Kim, Jong-Ho Koh, and Jin-Man Kim. "Physicochemical changes in edible oils (soybean, canola, palm, and lard) and fried foods (pork cutlet and potato) depending on fry number." Korean Journal of Food Science and Technology 49, no. 1 (2017): 50–55. http://dx.doi.org/10.9721/kjfst.2017.49.1.50.

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41

beauchemin, raymond. "You Crack Me Up!" Gastronomica 6, no. 2 (2006): 65–67. http://dx.doi.org/10.1525/gfc.2006.6.2.65.

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The Confréérie mondiale de les chevaliers de l'omelette gééante (World Fraternity of Knights of the Giant Omelet) spreads good cheer in several countries of the French-speaking world through the making and sharing of giant omelets. The tradition began in 1973 in Bessièères, France, where the townspeople fed indigent families in town. The practice of making a giant omelet soon spread to Frééjus, France; Malmedy, Belgium, and other cities with francophone histories: Dumbééa, New Caledonia; Granby, Quebec, and Abbeville, Louisiana. Each omelet has a regional flavor. The Louisiana omelet is influe

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42

Pirastyo, Swastono Putro, and Roby Sahid. "Substitusi White Wine Dalam Pengolahan Citrus Sauce." Altasia Jurnal Pariwisata Indonesia 2, no. 3 (2020): 336. http://dx.doi.org/10.37253/altasia.v2i3.1157.

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Saus adalah salah satu bagian terpenting dalam penyajian makanan. Sebagai dressing, saus memiliki peran yang besar untuk dapat membuat makanan menjadi lebih menarik. Dalam hal rasa, saus juga memiliki peran besar untuk meningkatkan citarasa dan tekstur dari hidangan. Seni dalam mengolah saus berkembang sangat luas, melingkupi teknik pengolahan, proses pemasakan dan juga bahan baku. Dari segi bahan baku, muncul sedikit permasalahan, saat berbicara mengenai aspek halal, sebab sebagian besar saus masakan Eropa mengandung bahan baku tidak halal. Lard, pork, dan berbagai jenis minuman beralkohol da

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Dalle Zotte, Antonella, Marco Cullere, Elizabeth Gleeson, and Maria Elena Cossu. "Animal fat and vitamin E in rabbit diets: Total tract apparent digestibility, growth performance, carcass and meat quality traits." Czech Journal of Animal Science 65, No. 10 (2020): 380–88. http://dx.doi.org/10.17221/203/2020-cjas.

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The present study tested the effect of a dietary inclusion with vitamin E and pork lard on the apparent digestibility of the nutrients, the growth performance, the carcass traits, the physical meat quality, and the α-tocopherol content. A total of 60 hybrid rabbits were reared in individual cages from weaning (35 days of age) until slaughter (78 days of age). A control diet with no supplements, one diet supplemented with 2% pork lard, and two diets that used the aforementioned diets supplemented with an additional 200 mg/kg α-tocopheryl acetate were designed. The diets were isoprotein and isoe

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Song, Shiqing, Qi Tang, Li Fan, et al. "Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC–MS and partial least squares regression." Meat Science 124 (February 2017): 15–24. http://dx.doi.org/10.1016/j.meatsci.2016.10.009.

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Zhao, Xinxin, Ge Han, Qinxiu Sun, Haotian Liu, Qian Liu, and Baohua Kong. "Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels." LWT 117 (January 2020): 108708. http://dx.doi.org/10.1016/j.lwt.2019.108708.

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Santos-López, Jorge Arturo, Alba Garcimartín, Sara Bastida, et al. "Lipoprotein Profile in Aged Rats Fed Chia Oil- or Hydroxytyrosol-Enriched Pork in High Cholesterol/High Saturated Fat Diets." Nutrients 10, no. 12 (2018): 1830. http://dx.doi.org/10.3390/nu10121830.

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Restructuring pork (RP) by adding new functional ingredients, like Chia oil (one of the richest natural source of α-linolenic acid) or hydroxytyrosol (HxT) (potent antioxidant), both with hypolipidemic activities, is one of the strategies that may help to reduce the potential negative effects of high meat products consumption. The aim of this study was to evaluate the Chia oil- or HxT-enriched-RP effect on the lipoprotein profile of aged rats fed high-fat, high-energy, and cholesterol-enriched diets. RP samples were prepared by mixing lean pork and lard with or without Chia oil (152.2 g/kg fre

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HERNÁNDEZ-JOVER, TERESA, MARIA IZQUIERDO-PULIDO, M. TERESA VECIANA-NOGUÉS, ABEL MARINÉ-FONT, and M. CARMEN VIDAL-CAROU. "Effect of Starter Cultures on Biogenic Amine Formation during Fermented Sausage Production." Journal of Food Protection 60, no. 7 (1997): 825–30. http://dx.doi.org/10.4315/0362-028x-60.7.825.

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Changes in biogenic amines, pH, water activity values. and counts of aerobic, lactic acid, Enterobacteriaceae, and pseudomonad bacteria were followed during production of dry sausage. The effect of two starter cultures, Lactobacillus plantarum plus Micrococcus carnosus and Pediococcus pentosaceus plus Micrococcus carnosus, on amine production was investigated. Raw materials used in sausage production only contributed spermine and spermidine to the final products. Tyramine, putrescine, and cadaverine contents increased during the fermentation stage, and tyramine was the prevailing amine in the

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Rohman, Abdul, and Anjar Windarsih. "The Application of Molecular Spectroscopy in Combination with Chemometrics for Halal Authentication Analysis: A Review." International Journal of Molecular Sciences 21, no. 14 (2020): 5155. http://dx.doi.org/10.3390/ijms21145155.

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Halal is an Arabic term used to describe any components allowed to be used in any products by Muslim communities. Halal food and halal pharmaceuticals are any food and pharmaceuticals which are safe and allowed to be consumed according to Islamic law (Shariah). Currently, in line with halal awareness, some Muslim countries such as Indonesia, Malaysia, and Middle East regions have developed some standards and regulations on halal products and halal certification. Among non-halal components, the presence of pig derivatives (lard, pork, and porcine gelatin) along with other non-halal meats (rat m

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Kadafi, Muammar, and Rachmad Almi Putra. "ELECTRONIC NOSE (E-NOSE) DESIGN FOR ARDUINO NANO-BASED HALAL HARAM IDENTIFICATION." Jurnal Neutrino 13, no. 1 (2021): 8–12. http://dx.doi.org/10.18860/neu.v13i1.8903.

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It has been successfully designed an Electronic Nose (e-Nose) instrumentation system consisting of 6 MQ gas sensors, namely, MQ2, MQ4, MQ5, MQ7, MQ9, MQ135. The E-nose system is used to identify halal-haram food. This E-Nose system uses an Arduino Nano microcontroller. The Graphic User Interface (GUI) system is built with Visual Studio 2008. Then, the data responses will be evaluated by using 2 patterns recognition methods called Principle Component Analysis (PCA). The classification results can be explained by the value of the score plot on the PCA of the data. PC1 accounts for 19% of the var

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Bovolenta, Stefano, Daria Boscolo, Simonetta Dovier, Micaela Morgante, Adolfo Pallotti, and Edi Piasentier. "Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep." Meat Science 80, no. 3 (2008): 771–79. http://dx.doi.org/10.1016/j.meatsci.2008.03.021.

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