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2001 1
2005 3
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23 results

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Page 1
Effects of Pork Protein Ingestion Prior to and Following Performing the Army Combat Fitness Test on Markers of Catabolism, Inflammation, and Recovery.
Gonzalez DE, Hines KE, Sowinski RJ, Estes L, Johnson SE, Chun J, Lee H, Leon S, Gil A, Ko J, Broeckel J, Barringer ND, Rasmussen CJ, Kreider RB. Gonzalez DE, et al. Nutrients. 2025 Jun 13;17(12):1995. doi: 10.3390/nu17121995. Nutrients. 2025. PMID: 40573107 Free PMC article. Clinical Trial.
Plant-based protein sources contain fewer essential amino acids (EAAs), while pork loin contains a higher concentration of EAAs and creatine than most other animal protein sources. ...Conclusions: These findings suggest that protein quality and the availability of …
Plant-based protein sources contain fewer essential amino acids (EAAs), while pork loin contains a higher concentration of EAAs and …
Dietary creatine monohydrate has no effect on pork quality of Danish crossbred pigs.
Rosenvold K, Bertram HC, Young JF. Rosenvold K, et al. Meat Sci. 2007 May;76(1):160-4. doi: 10.1016/j.meatsci.2006.10.023. Epub 2006 Dec 14. Meat Sci. 2007. PMID: 22064202
Creatine content in the muscle may delay postmortem lactate formation and postpone the pH decline, hence potentially improving the water-holding capacity (WHC) as shown in a previous study including purebred Duroc pigs, although the same study did not find any effec …
Creatine content in the muscle may delay postmortem lactate formation and postpone the pH decline, hence potentially improving …
Dietary creatine monohydrate affects quality attributes of Duroc but not Landrace pork.
Young JF, Bertram HC, Rosenvold K, Lindahl G, Oksbjerg N. Young JF, et al. Meat Sci. 2005 Aug;70(4):717-25. doi: 10.1016/j.meatsci.2005.03.008. Epub 2005 Apr 22. Meat Sci. 2005. PMID: 22063898
Increased creatine content in the muscle may delay post mortem lactate formation and postpone the pH decline, hence potentially improving the water-holding capacity (WHC). Duroc and Landrace pigs were supplemented with 0, 12.5, 25 or 50g creatine monohydrate …
Increased creatine content in the muscle may delay post mortem lactate formation and postpone the pH decline, hence potentiall …
Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds.
Lindahl G, Young JF, Oksbjerg N, Andersen HJ. Lindahl G, et al. Meat Sci. 2006 Apr;72(4):624-34. doi: 10.1016/j.meatsci.2005.09.024. Epub 2005 Dec 20. Meat Sci. 2006. PMID: 22061872
Increased creatine content in the muscle may delay postmortem (pm) lactate formation and postpone pH decline, hence potentially affect the colour of pork. ...CMH increased the content of creatine phosphate in pork loin measured immediatel …
Increased creatine content in the muscle may delay postmortem (pm) lactate formation and postpone pH decline, hence potentiall …
Creatine monohydrate supplemented in swine finishing diets and fresh pork quality: II. Commercial applications.
Stahl CA, Allee GL, Berg EP. Stahl CA, et al. J Anim Sci. 2001 Dec;79(12):3081-6. doi: 10.2527/2001.79123081x. J Anim Sci. 2001. PMID: 11811463
The objectives of this study were to determine the value of supplementing creatine monohydrate (CMH) in a complete swine finishing ration and determining its effects on meat quality. ...After a 24-h chill at 4 degrees C, right-side loins were collected from the fabr …
The objectives of this study were to determine the value of supplementing creatine monohydrate (CMH) in a complete swine finishing ra …
Identifying Physiological Stress Biomarkers for Prediction of Pork Quality Variation.
Čobanović N, Stanković SD, Dimitrijević M, Suvajdžić B, Grković N, Vasilev D, Karabasil N. Čobanović N, et al. Animals (Basel). 2020 Apr 2;10(4):614. doi: 10.3390/ani10040614. Animals (Basel). 2020. PMID: 32252489 Free PMC article.
The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress metabolites (lactate, glucose), stress hormones (cortisol, adrenocorticotropic hormone), stress enzymes (creatine kinase, aspartate am …
The most important pork quality traits (pH and temperature, water holding capacity, and color) had limited correlations with stress m …
Effects of Oil and Processing Conditions on Formation of Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons in Pork Fiber.
Lai YW, Stephen Inbaraj B, Chen BH. Lai YW, et al. Foods. 2023 Sep 20;12(18):3504. doi: 10.3390/foods12183504. Foods. 2023. PMID: 37761213 Free PMC article.
Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 C for 15 min than at 200 C for 6 min. ...Like HAs, at the same heating condition, a greater content of total PAHs was produced in pork fiber fried …
Frying in sesame oil or lard showed a greater content of total HAs in fried pork fiber processed at 160 C for 15 min than at …
Acetylation inhibition alleviates energy metabolism in muscles of minipigs varying with the type of muscle fibers.
Yan J, Nian Y, Zou B, Wu J, Zhou G, Li C. Yan J, et al. Meat Sci. 2022 Feb;184:108699. doi: 10.1016/j.meatsci.2021.108699. Epub 2021 Oct 19. Meat Sci. 2022. PMID: 34700176

The results indicated that ATi treatment significantly reduced the activities of lactate dehydrogenase and creatine kinase and heat shock protein 70 in serum (P < 0.05). ATi treatment increased ATP and glycogen content, but decreased lactic acid content in

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The results indicated that ATi treatment significantly reduced the activities of lactate dehydrogenase and creatine kinase and heat s …
(1)H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce.
Yang Y, Pan D, Sun Y, Wang Y, Xu F, Cao J. Yang Y, et al. Food Res Int. 2019 Jul;121:658-665. doi: 10.1016/j.foodres.2018.12.035. Epub 2018 Dec 24. Food Res Int. 2019. PMID: 31108793
Stewed pork-hock in soy sauce is a representative meat product in China. Its taste quality is highly related to primary and secondary metabolites. ...Most amino acids, sucrose, beta-glucose, acetate and creatinine increased during stewing, while creatine decr …
Stewed pork-hock in soy sauce is a representative meat product in China. Its taste quality is highly related to primary and se …
Variability in the contents of pork meat nutrients and how it may affect food composition databases.
Reig M, Aristoy MC, Toldrá F. Reig M, et al. Food Chem. 2013 Oct 1;140(3):478-82. doi: 10.1016/j.foodchem.2012.11.085. Epub 2012 Nov 29. Food Chem. 2013. PMID: 23601395
Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive compounds. ...So, genetics, age and …
Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biologi …
23 results