pork tenderloin
Selected indexed studies
- Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level. (Food Res Int, 2023) [PMID:37803544]
- Analysis of Immunogenic Galactose-α-1,3-galactose-Containing N-Glycans in Beef, Mutton, and Pork Tenderloin by Combining Matrix-Assisted Laser Desorption/Ionization-Mass Spectroscopy and Capillary Electrophoresis Hyphenated with Mass Spectrometry via Electrospray Ionization. (J Agric Food Chem, 2023) [PMID:36809004]
- Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin. (Foods, 2023) [PMID:37048270]
_Worker-drafted node — pending editorial review._
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- Inactivation of foodborne pathogens in ground pork tenderloin using 915 MHz microwave heating depending on power level. (2023) pubmed
- Analysis of Immunogenic Galactose-α-1,3-galactose-Containing N-Glycans in Beef, Mutton, and Pork Tenderloin by Combining Matrix-Assisted Laser Desorption/Ionization-Mass Spectroscopy and Capillary Electrophoresis Hyphenated with Mass Spectrometry via Electrospray Ionization. (2023) pubmed
- Simulation Study of Xylitol-Mediated Effect on NaCl Diffusion Behavior in Cured Pork Tenderloin. (2023) pubmed
- Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication. (2019) pubmed
- Estimating the structure of sarcoplasmic proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. (2020) pubmed
- Effects of tea branch liquid smoke on oxidation and structure of myofibrillar protein derived from pork tenderloin during curing. (2023) pubmed
- Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes. (2023) pubmed
- Effect of dietary linseed oil and α-tocopherol on pork tenderloin (Psoas major) muscle. (2003) pubmed
- Effect of Ultrasound Combined with Glycerol-Mediated Low-Sodium Curing on the Quality and Protein Structure of Pork Tenderloin. (2022) pubmed
- Effect of Marinating on Selected Quality Characteristics of Pork Tenderloin Cooked by Sous Vide Method. (2025) pubmed