Subjects: “...pork meat processing...”
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Subjects: “...Pork neck meat...”
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Subjects: “...High-pressure processing...”
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“... agrifood system of pork. The research is qualitative and takes on the exploratory descriptive method...”
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“... batter was macerated for 3 days at 4ºC. After stuffing into natural pork casings, sausages were hung...”
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“..., indicated that along processing (i.e., decrease in pH and Aw), there was a tendency for both indicators...”
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Subjects: “...Processing units...”
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Subjects: “...heat processing...”
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Subjects: “...Fresh pork sausage...”
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“... assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with...”
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“... products because of their technological benefits, with reduced processing costs, although they are...”
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“... in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing...”
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“... compounds in carcass fat and accumulation decrease of pheromones. More than two thirds of the pork produced...”
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“... products, resulting in a reduction in the loss of liquid residue of pork protein during food processing...”
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“...The pork processing industries have been committed to the role of requiring carcasses with a high...”
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