Peer-reviewed articles published from Q-PorkChains

Below you find a list of the peer-reviewed articles published under Q-PorkChains - all the articles are in English

Aramyan, L.H., Hoste, R., Van den Broek, W., Groot, J., Soethoudt, H., Nguyen, T.L.T, Hermansen, J.E., & Van den Vorst, G.A.J. (2011): Towards sustainable food production: a scenario study of the European pork sector. Journal on Chain and Network Science, 11, 2, 177-189.

 

Arnau, J., Serra, X., Comaposada, J., Gou, P. & Garriga, M. (2007): Technologies to shorten the drying period of dry-cured meat products. Meat Science, 77, 81-89.

 

Averós, X., Brossard, L., Dourmad, J.Y., de Greef, K., Edge, H.L., Edwards, S.A., Meunier-Salaün, M.C. (2010) : Quantitative assessment of the effects of space allowance, group size and floor characteristics on the lying behaviour of growing-finishing pigs. Animal, 4, 777-783.

 

Averós, X., Brossard, L., Dourmad, J.Y., de Greef, K., Edge, H.L., Edwards, S.A., Meunier-Salaün, M.C. (2010). A meta-analysis of the combined effect of housing and environmental enrichment characteristics on the behaviour and performance of pigs. Applied Animal Behaviour Science, 127, 73-85.

 

Barcellos, M.D., Saab, M.S.M., Pérez-Cueto, F.A., Perin, M.G., Neves, M.F., & Verbeke, W. (2011): Pork consumption in Brazil: challenges and opportunities for the Brazilian pork production chain. Journal on Chain and Network Science, 11, 2, 99-114.

 

Bertram, H. C., Oksbjerg, N., & Young, J. F. (2010): NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs. Meat Science, 84, 108-113.

 

Bonneau, M., & Lebret, B. (2010): Production systems and influence on eating quality of pork. Meat Science, 84, 293-300.

 

Bonneau, M., Antoine-Ilari, E., Phatsara, C., Brinkmann, D., Hviid, M., Christiansen, M.G., Fàbrega, E., Rodríguez, P., Rydhmer, L., Enting, I., de Greef, K., Edge, H., Dourmad, J.-Y., & Edwards, S. (2011): Diversity of pig production systems at farm level in Europe. Journal on Chain and Network Science, 11, 2, 115-135.

 

Brinkmann, D., Land, J., Petersen, B., Wognum, N., & Trienekens, J.H. (2011): Towards a chain coordination model for quality management strategies to strengthen the competitiveness of European pork producers. Journal on Chain and Network Science 11, 2, 137-153.

 

Comaposada, J., Arnau, J. & Gou, P. (2007): Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl. Meat Science, 77, 643-648.

 

Consoli, M. A. & Fava Neves, M. (2008): A method for building new marketing channels. Direct Marketing: An International Journal, 2, 174-185.

 

Costa-Corredor, A., Pakowski, Z., Lenczewski, T., & Gou, P. (2010): Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan-Maxwell equation. Journal of Food Engineering, 97, 311-318.

 

Fava Neves, M. (2008): Strategies for solving the food inflation problem. International Food and Agribusiness Management Review, 11, 179-186.

 

Gondret, F., Guével, B., Com, E., Vincent, A., & Lebret, B. (2011): A comparison of subcutaneous adipose tissue proteomes in 2 juvenile piglets with a contrasted adiposity underscored 3 similarities with human obesity. Journal of Proteomics, doi:10.1016/j.jprot.2011.10.012

 

Gonzales-Barron, U., Soumpasis, I., Butler, F., Prendergast, D., Duggan, S. & Duffy, G. (2009): Estimation of Prevalence of Salmonella on Pig Carcasses and Pork Joints, Using a Quantitative Risk Assessment Model Aided by Meta-Analysis.  Journal of Food Protection, 72, 274–285.

 

Gonzales-Barron, U., Soumpasis, I., Butler, F. & Duffy, G. (2009): An Appraisal of the Use of Meat-Juice Serology Monitoring Data for Estimating Prevalence of Cecal Salmonella Carriage of Pigs at Slaughter by Means of Herd-Level and Animal-Level Simulation. Journal of Food Protection, 72, 286–294.

 

Gonzales-Barron, U., Redmond, G., & Butler, F. (2010): Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmonella Typhimurium in Fresh Pork Sausages. Journal of Food Protection, 73, 1416–1422.

 

Gonzales-Barron, U., Redmond, G., & Butler, F. (2010): A consumer-phase exposure assessment of Salmonella typhimurium from Irish fresh pork sausages: I. Transport and refrigeration modules. Food Control, 21, 1683-1692.

 

Gonzales-Barron, U., Redmond, G., & Butler, F. (2010): A consumer-phase exposure assessment of Salmonella Typhimurium from Irish fresh pork sausages: II. Cooking and consumption modules. Food Control, 21, 1693-1702.

 

Gonzales-Barron, U.A., Redmond, G. & Butler, F. (2010): A risk characterization model of Salmonella Typhimurium in Irish fresh pork sausages. Food Research International, doi:10.1016/j.foodres.2010.04.036.

 

Gonzales-Barron, U.A., Redmond, G. & Butler, F. (2010): Modeling Prevalence and Counts from Most Probable Number in a Bayesian Framework: An Application to Salmonella Typhimurium in Fresh Pork Sausages. Journal of Food Protection, 73, 1416–1422.

 

Guardia, M.D., Guerrero, L., Gelabert, J., Gou, P. & Arnau, J. (2008): Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Science, 80, 1225-1230.

 

Gourdine, J.L., de Greef, K.H., & Rydhmer, L. (2010): Breeding for high welfare in outdoor pig production: a simulation study. Livestock Science, 132, 26-34.

 

Gourdine, J.L., Sørensen, A.C. and Rydhmer, L. (2012). There is room for selection in a small local pig breed when using optimum contribution selection - a simulation study. Journal of Animal Science, 90, 76-84.

 

Grunert, K.G., Wognum, N., Trienekens, J., Wever, M., Olsen, N.V., & Scholderer, J. (2011): Consumer demand and quality assurance: segmentation basis and implications for chain governance in the pork sector. Journal on Chain and Network Science, 11, 2, 89-97.

 

Hermansen, J.E., & Kristensen, T. (2011): Management options to reduce the carbon footprint of Livestock products. Animal Frontiers, 1, 33-39.

 

Kassahun, A., Du Chatenier, E., Bots, P.W.G., Hofstede, G., Bloemhof, J., Scholten, H., Korver, S., & Beulens, A. (2011): QChain – integrating social, environmental and economic value: a tool to support innovation in production chains. Journal on Chain and Network Science, 11, 2, 167-176.

 

Krystallis, A., de Barcellos, M. D., Kügler, J. O., Verbeke, W. & Grunert, K. G. (2009): Attitudes of European citizens towards pig production systems. Livestock Science, 126, 46-56.

 

Lehmann, R.J., Hermansen, J.E., Fritz, M., Brinkmann, D., Trienekens, J., & Schiefer, R. (2011): Information services for European pork chains – Closing gaps in information infrastructures. Computers and Electronics in Agriculture, 79, 125-136.

 

Miklos, R, Xu, X. & Lametsch, R. (2011): Application of Pork Fat Diacylglycerols in Meat Products. Meat Science, 87, 202-205.

 

Muñoz, I., Arnau, J., Costa-Corredor, A. & Gou, P. (2009): Desorption isotherms of salted minced pork using K-lactate as a substitute for NaCl. Meat Science, 83, 642-646.

 

Nguyen, T.L.T., Hermansen, J., & Mogensen, L. (2010): Fossil energy and GHG saving potentials of pig farming in the EU. Energy Policy, 38, 2561-2571.

 

Nguyen, T.L.T., Hermansen, J., & Mogensen, L. (2011): Environmental costs of meat production: the case of typical EU pork production. Journal of Cleaner Production (in Press), doi:10.1016/j.jclepro.2011.08.018 

 

Pérez-Cueto, F.J.A., Verbeke, W., de Barcellos, M.D., Kehagia, O., Chryssochoidis, G., Scholderer, J. & Grunert, K.G. (2010): Food-related lifestyles and their association to obesity in five European countries. Appetite, 54, 156-162.

 

Promeyat, A., Sayd, T., Laville, E., Chambon, C., Lebret, B. & Gatellier, P. (2011): Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation. Food Chemistry, 127, 1097-1104.

 

Puolanne, E. & Halonen, M. (2010): Theoretical aspects of water-holding in meat. Meat Science, 86, 151-165.

 

Realini, C.E., Guárdia, M.D., Garriga, M., Pérez-Juan, M. & Arnau, J.(2011): High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio. Meat Science, 88, 542-547.

 

Resano, H., Perez-Cueto, F.J., de Barcellos, M.D., Veflen-Olsen, N., Grunert, K.G. & Verbeke, W. (2010): Consumer satisfaction with pork meat and derived products in five European countries. Appetite, doi:10.1016/j.appet.2010.10.008.

 

Resano, H., Verbeke, W., de Barcellos, M.D., Grunert, K.G. & Pérez-Cueto, F.J.A. (2010): Obesity and overall satisfaction with pork meat and derived pork-based Products. Nutricion Hospitalaria, 25, 123-126.

 

Resano, H., Pérez-Cueto, F.J.A., Sanjuán, A.I., de Barcello, M.D., Grunert, K.G. & Verbeke, W. (2011): Consumer satisfaction with dry-cured ham in five European countries. Meat Science, 87, 336-343.

 

Salmi B., Trefan, L., Bloom-Hansen, J., Bidanel, J.P., Doeschl-Wilson, A.B. & Larzul, C. (2010): Meta-analysis of the effect of the halothane gene on six parameters of pig meat quality and on carcass leanness. Journal of Animal Science, 88, 2841-2855.

 

Santos-Garcés, E., Muñoz, I., Gou, P., Sala, X., & Fulladosa, E. (2012): Tools for Studying Dry-Cured Ham Processing by Using Computed Tomography. Journal of Agricultural and Food Chemistry, 60, 241−249.

 

Soumpasis, I. & Butler, F. (2009): Development and Application of a Stochastic Epidemic Model for the Transmission of Salmonella Typhimurium at the Farm Level of the Pork Production Chain. Risk Analysis, 29, 1521-1533.

 

Soumpasis, I. & Butler, F. (2010): Development of a Self-Regulated Dynamic Model for the Propagation of Salmonella Typhimurium in Pig Farms. Risk Analysis, DOI: 10.1111/j.1539-6924.2010.01482.x

 

Soumpasis, I., Alban, L. & Butler, F. (2010): Controlling Salmonella infections in pig farms: A framework modelling approach, Food Research International, doi:10.1016/j.foodres.2010.07.001.

 

Straadt, I.K., Rasmussen, M., Young, J.F. & Bertram, H.C. (2008): Any link between integrin degradation and water-holding capacity in pork? Meat Science, 80, 722-727.

 

Te Pas, M.F.W., Hoekman, A.J.W., & Smits, M.A. (2011): Biomarkers as management tools for industries in the pork production chain. Journal on Chain and Network Science, 11, 2, 155-166.

 

Trefan, L., Bünger, L., Rooke, J., Blom-Hansen, J., Salmi, B., Larzul, C., Tarlouw, C., & Doeschl-Wilson, A. (2010): Meta-analysis of effects of dietary vitamin E and post slaughter storage conditions on changes of redness (a*) of pork. Archiv Tierzucht-Archives Animal Breeding, 53, 564-577.

 

Trefan, L., Bünger, L., Rooke, J., Blom-Hansen, J., Salmi, B., Larzul, C., Tarlouw, C., & Doeschl-Wilson, A. (2011): Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork. Meat Science, 87, 305-314.

 

Verbeke, W., Pérez-Cueto, F.J.A., de Barcellos, M.D., Krystallis, A. & Grunert, K.G. (2010): European citizen and consumer attitudes and preferences regarding beef and pork. Meat Science, 84, 284-292.

 

Verbeke, W., Pérez-Cueto, F.J.A. & Grunert, K.G. (2011): To eat or not to eat pork, how frequently and how varied? Insights from the quantitative Q-PorkChains consumer survey in four European countries, Meat Science, 88, 619-626.

 

Wever, M., Wognum, N., Trienekens, J. & Omta, O. (2010): Alignment between chain quality management and chain governance in EU pork supply chains: A Transaction-Cost-Economics perspective. Meat Science, 84, 228-237.

 

Young, J. F., Bertram, H.C. & Oksbjerg, N. (2009): Rest before slaughter ameliorates pre-slaughter stress-induced increased drip loss but not stress-induced increase in the toughness of pork. Meat Science, 83, 634-641. 

 

(last updated on 24 August 2012)