Article
Food Science & Technology
Juliana Aparecida Correia Bento, Paulo Riceli Vasconcelos Ribeiro, Priscila Zaczuk Bassinello, Edy Sousa de Brito, Guilherme Juliao Zocollo, Marcio Caliari, Manoel Soares Soares Junior
Summary: The study found that different types of carioca beans exhibit different degrees of browning during storage, with slow-darkening beans maintaining or increasing phenolic content, while fast-darkening beans showed a reduction in phenolic content. The higher saponin content in fast-darkening beans may be related to the darkening process.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yuraporn Sahasakul, Amornrat Aursalung, Sirinapa Thangsiri, Pitthaya Wongchang, Parichart Sangkasa-Ad, Aphinya Wongpia, Auytin Polpanit, Woorawee Inthachat, Piya Temviriyanukul, Uthaiwan Suttisansanee
Summary: Legumes and pulses are nutrient-dense foods that provide a wide range of nutrients. This study aimed to investigate the nutritional values, phenolic contents, and antioxidant activities of ten original lineage bean cultivars from Genebank, Thailand. The results showed variations in nutritional compositions among different genera, with beans in the Vigna genus exhibiting high antioxidant activities.
Review
Food Science & Technology
Magda Gamba, Peter Francis Raguindin, Eralda Asllanaj, Francesco Merlo, Marija Glisic, Beatrice Minder, Weston Bussler, Brandon Metzger, Hua Kern, Taulant Muka
Summary: Swiss chard leaves have the highest content of fiber, sodium, magnesium, flavonoids, and vitamin C, while stems are high in potassium. Further research is needed to identify and quantify other bioactive compounds and understand their impact on health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2021)
Article
Food Science & Technology
Vania Kajiwara, Vania Moda-Cirino, Maria Brigida dos Santos Scholz
Summary: Andean bean genotypes show variability in nutrients and antioxidant compounds, with white seed coat genotypes having lower levels. A strong correlation between phenolic compounds and antioxidant activity was observed, leading to the formation of three distinct groups.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agronomy
Nerineia Dalfollo Ribeiro, Greice Rosana Klasener, Henrique Caletti Mezzomo, Skarlet de Marco Steckling
Summary: The common bean exhibits wide genetic variability for technological quality traits, mineral concentrations, and bioactive compounds. Different common bean lines from Mesoamerican and Andean gene pools show significant differences in their technological quality traits, mineral concentrations, and bioactive compounds composition. Overall, black beans have higher concentrations of certain minerals, carioca beans stand out with high magnesium concentration, and cranberry beans have higher concentrations of other minerals.
Article
Food Science & Technology
Nathalia M. B. Barreto, Natalia G. Pimenta, Bernardo F. Braz, Aline S. Freire, Ricardo E. Santelli, Angelica C. Oliveira, Lucia H. P. Bastos, Maria Helena W. M. Cardoso, Mariana Monteiro, Maria Eduarda L. Diogenes, Daniel Perrone
Summary: Research demonstrates that organic farming enhances the nutritional profile and boosts the phenolic compounds content of black beans. Organic black beans have lower lipids and phytate, but higher proteins and phenolic compounds compared to nonorganic ones.
Article
Horticulture
Valeria Menga, Clara Fares, Ana Campa, Juan Jose Ferreira, Elena Bitocchi, Roberto Papa, Romina Beleggia
Summary: A study characterized 54 snap bean lines grown under organic farming for various traits and grouped them based on pod cross-section shape and color. Significant differences were observed among lines and groups for all the investigated traits. The phenolic composition and antioxidant activity of selected lines with contrasting firmness and belonging to different color groups were investigated, revealing a general decrease in some compounds after cooking. The study provides useful information for designing specific varieties for different markets and purposes.
Article
Plant Sciences
Lyanne Rodriguez, Diego Mendez, Hector Montecino, Basilio Carrasco, Barbara Arevalo, Ivan Palomo, Eduardo Fuentes
Summary: Beans, particularly Phaseolus vulgaris L., are an important source of nutrition and have been attributed with various health benefits, including their role in preventing cardiovascular events. The decrease in consumption of these legumes has been linked to an increase in the prevalence of cardiovascular diseases.
Article
Multidisciplinary Sciences
O. Mario Aguilar, Monica M. Collavino, Ulises Mancini
Summary: This study investigated the symbiotic affinity between common beans and rhizobia. It found that beans from Mesoamerica and the southern Andes have a strong affinity for rhizobial strains from Mexico and Ecuador, while beans from Ecuador-Peru and the Andean region show no affinity for sympatric rhizobial strains. Additionally, genetic variations associated with nodulation competitiveness were observed.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Lavaraj Devkota, Lizhong He, Claudio Bittencourt, Jocelyn Midgley, Victoria S. Haritos
Summary: The effect of thermal and pulsed electric field-assisted hydration on common beans was investigated. Pulsed electric field-assisted hydration resulted in higher equilibrium moisture values and reduced hydration time, but also led to higher leaching of bioactive components.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Laddawan Kowitcharoen, Surisa Phornvillay, Pornpan Lekkham, Nutthachai Pongprasert, Varit Srilaong
Summary: The study investigated the bioactive composition and proximate analysis of fourteen microgreens, belonging to different plant families, which all showed low caloric content and high levels of important nutrients and antioxidants. Some microgreens, such as lentil, buckwheat, broccoli, were found to have higher levels of chlorophyll, carotenoids, and antioxidants. The results highlight the benefits of utilizing genetic biodiversity to obtain microgreens with desired nutrients and antioxidants.
APPLIED SCIENCES-BASEL
(2021)
Article
Chemistry, Applied
Lili Dahiana Becerra, Maria Ximena Quintanilla-Carvajal, Sebastian Escobar, Ruth Yolanda Ruiz Pardo
Summary: This study characterized the changes in bioactive compounds during the processing of cocoa seeds into chocolate and in vitro gastrointestinal digestion. The results showed that processing stages led to a decrease in bioactive compound content, mainly due to temperature, pH, and diffusive phenomena. Roasting and chocolate processing had a significant effect on the content of epicatechin and caffeine. In vitro digestion released compounds, particularly amino acids and peptides in the intestinal phase. Catechin and theobromine had higher bioaccessibility. The antioxidant activity correlated with the quantification of individual compounds. This research provides valuable insights into the dynamic changes of chemical compounds in cocoa matrices during the transformation of cocoa seeds into chocolate and in vitro gastrointestinal digestion.
Review
Biochemistry & Molecular Biology
Chunli Kong, Caiping Duan, Yixuan Zhang, Yiying Wang, Zheng Yan, Sumei Zhou
Summary: This review critically discusses the physicochemical properties of bioactive molecules in kidney beans and focuses on the current knowledge of non-starch polysaccharide (NSP) structure and function on intestinal health and metabolism. It also provides suggestions for further investigation and development of NSPs as novel plant carbohydrate resources.
Article
Biochemistry & Molecular Biology
Sheila C. Oliveira-Alves, Fabio Andrade, Ines Prazeres, Andreia B. Silva, Jorge Capelo, Bernardo Duarte, Isabel Cacador, Julio Coelho, Ana Teresa Serra, Maria R. Bronze
Summary: The study evaluates the effect of drying processes on Salicornia ramosissima, a promising natural ingredient that can potentially replace salt. While oven-drying has a lower impact on nutritional composition, freeze-drying retains more phytochemical content and antioxidant capacity. Both drying methods show similar antiproliferative and antihypertensive activities, with differences in volatile composition leading to potential applications in product formulations like ketchup.
Article
Food Science & Technology
Araceli Redondo-Cuenca, Mercedes Martin Pedrosa, Ma Dolores Tenorio Sanz, Alejandra N. Alvarado Lopez, Alejandra Garcia-Alonso
Summary: The influence of high-pressure processing (HPP) prior to cooking on the nutritional composition and bioactive compounds content of Phaseolus coccineus L. was studied. The protein content increased after cooking and HPP+C, while minerals, carbohydrates, ciceritol and alpha-galactosides decreased. HPP+C could be considered a good processing technology to retain beneficial myo-inositol phosphates isoforms and supply prebiotic oligosaccharides.
JOURNAL OF FOOD SCIENCE
(2022)
Review
Nutrition & Dietetics
Volker Boehm, Georg Lietz, Begona Olmedilla-Alonso, David Phelan, Emmanuelle Reboul, Diana Banati, Patrick Borel, Joana Corte-Real, Angel R. de Lera, Charles Desmarchelier, Joanna Dulinska-Litewka, Jean-Francois Landrier, Irina Milisav, John Nolan, Marisa Porrini, Patrizia Riso, Johannes M. Roob, Elisavet Valanou, Agata Wawrzyniak, Brigitte M. Winklhofer-Roob, Ralph Ruehl, Torsten Bohn
Summary: There is uncertainty in carotenoid intake recommendations, as the effects depend on study type, dosage, and matrix. Interindividual variations in blood/tissue carotenoid concentrations make the relationship with health effects unclear and highly variable.
Review
Food Science & Technology
Antonio J. Melendez-Martinez, Anamarija Mandic, Filippos Bantis, Volker Boehm, Grethe Iren A. Borge, Mladen Brncic, Anette Bysted, M. Pilar Cano, M. Graca Dias, Anjo Elgersma, Martina Fikselova, Javier Garcia-Alonso, Daniele Giuffrida, Vanessa S. S. Goncalves, Damaso Hornero-Mendez, Kristina Kljak, Vera Lavelli, George A. Manganaris, Paula Mapelli-Brahm, Milan Marounek, Begona Olmedilla-Alonso, Maria Jesus Periago-Caston, Adela Pintea, Jeremiah J. Sheehan, Vesna Tumbas Saponjac, Magdalena Valsikova-Frey, Lieven Van Meulebroek, Nora O'Brien
Summary: Carotenoids are widely distributed in foods and have various functions such as converting into retinoids exhibiting vitamin A activity, serving as natural pigments, antioxidants, and health-promoting compounds. This comprehensive review covers topics including analysis, food sources, databases, processing and storage conditions, extraction methods, daily intake, and use as additives, as well as highlighting patents and emerging research areas.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Review
Food Science & Technology
Mercedes M. Pedrosa, Eva Guillamon, Claudia Arribas
Summary: Legumes have been consumed since ancient times all over the world due to their easy cultivation and low cost. Pulses are known to be a good source of bioactive phytochemicals that play a crucial role in human health. Processing methods can affect the nutritive constituents and bioactive compounds of pulses, with the final content depending on various factors such as type and variety of pulse, processing method and parameters, food matrix structure, and the chemical nature of each phytochemical.
Article
Chemistry, Applied
Begona Olmedilla-Alonso, Fernando Granado-Lorencio, Begona de Ancos, Concepcion Sanchez-Moreno, Olga Martin-Belloso, Inmaculada Blanco, Carmen Herrero-Barbudo, Pedro Elez-Martinez, Lucia Plaza, M. Pilar Cano
Summary: This study found a significant increase in serum xanthophyll concentrations after drinking orange juice. The processing technologies applied may affect the serum carotenoid concentrations, suggesting a need for further studies with larger sample sizes.
Article
Biochemistry & Molecular Biology
Maria Ciudad-Mulero, Erika N. Vega, Patricia Garcia-Herrera, Mercedes M. Pedrosa, Claudia Arribas, Jose De J. Berrios, Montana Camara, Virginia Fernandez-Ruiz, Patricia Morales
Summary: Extrusion cooking can develop value-added products with added functional properties from pulses. This study evaluated the changes in carbohydrate fractions induced by extrusion processing of flour formulations based on chickpeas and rice enriched with different dietary fiber sources. The addition of fiber-rich ingredients significantly influenced the content of certain carbohydrates. Extrusion treatment increased the total and soluble dietary fiber content in most samples, while the total arabinoxylan content remained unchanged.
Article
Plant Sciences
Helena M. Moreno, M. Teresa Diaz, A. Javier Borderias, Fatima Dominguez-Timon, Alejandro Varela, Clara A. Tovar, Mercedes M. Pedrosa
Summary: This study analyzed the gelation ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety of beans. It was found that at pH 7, gelation at both 14% and 17% BPI concentrations produced flexible, time-stable, and cohesive gel networks, which are suitable for making plant-based analogues. The resulting gels had a white color and contained bioactive compounds such as total galactoside, inositol phosphates, and trypsin inhibitors.
PLANT FOODS FOR HUMAN NUTRITION
(2022)
Editorial Material
Food Science & Technology
Rosario Linacero, Carmen Cuadrado
Review
Chemistry, Applied
Azucena Rodriguez-Mena, Luz Araceli Ochoa-Martinez, Silvia Marina Gonzalez-Herrera, Olga Miriam Rutiaga-Quinones, Ruben Francisco Gonzalez-Laredo, Begona Olmedilla-Alonso
Summary: This article discusses the latest technologies and applications of plant-derived pigments such as carotenoids, anthocyanins, and betalains. Advanced extraction and encapsulation techniques improve the efficiency of pigment utilization in food, making it more attractive. The application of natural pigments provides health benefits and reduces the risk of various diseases.
Article
Chemistry, Applied
Jose Villacis-Chiriboga, Griet Jacobs, John Van Camp, Kathy Elst, Jenny Ruales, Veronica Marcillo-Parra, Volker Bohm, Andrea Bunea, Martina Cirlini, Neal Craft, Bruno De Meulenaer, M. Graca Dias, Giacomo Lazzarino, Antonio J. Melendez-Martinez, Pieter Versloot, Adriana Z. Mercadante, Begona Olmedilla-Alonso, Johana Ortiz-Ulloa, Carla M. Stinco, Stefan Voorspoels
Summary: An interlaboratory comparison was conducted to analyze carotenoids in freeze-dried mango. The results showed that freeze-dried mango pulp can be used as a reference material for specific analyses.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Nutrition & Dietetics
Elena Rodriguez-Rodriguez, Rocio Estevez-Santiago, Milagros Sanchez-Prieto, Begona Olmedilla-Alonso
Summary: This study assessed the concentrations of phytoene and phytofluene in the serum of healthy Spanish individuals and the effect of a fruit and vegetable dietary intervention. The results showed higher concentrations of phytoene compared to phytofluene in serum, feces, and dietary intake. Carrots and tomatoes were found to be the major dietary contributors of these carotenoids. The dietary intervention did not significantly affect the serum concentrations, but a lower concentration in feces was observed for the fruit group.
Article
Food Science & Technology
Araceli Redondo-Cuenca, Mercedes Martin Pedrosa, Ma Dolores Tenorio Sanz, Alejandra N. Alvarado Lopez, Alejandra Garcia-Alonso
Summary: The influence of high-pressure processing (HPP) prior to cooking on the nutritional composition and bioactive compounds content of Phaseolus coccineus L. was studied. The protein content increased after cooking and HPP+C, while minerals, carbohydrates, ciceritol and alpha-galactosides decreased. HPP+C could be considered a good processing technology to retain beneficial myo-inositol phosphates isoforms and supply prebiotic oligosaccharides.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Carmen Cuadrado, Africa Sanchiz, Claudia Arribas, Mercedes M. Pedrosa, Pedro Gamboa, Diana Betancor, Carlos Blanco, Beatriz Cabanillas, Rosario Linacero
Summary: This study evaluates the allergenic features of peanuts after being subjected to heat, pressure, and enzymatic digestion. The combination of pressured heating treatments and enzymatic hydrolysis was found to be the most efficient method in reducing the allergenic potential of peanuts. These findings are important for patients who may undergo allergy treatment using processed peanuts, as well as for the food industry and regulatory agencies.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Editorial Material
Nutrition & Dietetics
Begona Olmedilla-Alonso
Article
Nutrition & Dietetics
Carlos Heriberto Garcia-Lithgow, Madeline Duran-Cabral, Alexandra Winter-Matos, Kilsaris Garcia-Estrella, Julen Garcia-Duran, Estefania Di-Sanzo, Nicole Martinez-De-La-Cruz, Julia Rodriguez-Abreu, Begona Olmedilla-Alonso
Summary: This study evaluated the 24-hour urinary sodium and potassium excretion and estimated the salt intake in normotensive and hypertensive Dominican adults. The results showed no significant correlation between urinary sodium and potassium excretion and blood pressure, except for a correlation between potassium and systolic blood pressure in the normotensive group. The sodium-to-potassium ratio was higher in younger subjects and was associated with blood pressure in the hypertensive and older groups. Age, sex, body mass index, and sodium-to-potassium ratio were determinants of blood pressure.
Article
Agriculture, Multidisciplinary
Wendy M. Rauw, Luis Gomez-Raya, Mercedes Martin-Pedrosa, Miguel A. Sanz-Calvo, Eduardo de Mercado-de la Pena, Juan J. Ciruelos, Emilio Gomez-Izquierdo
Summary: Inclusion of Narbon vetch in pig diets did not significantly affect the fresh loin composition or fatty acid composition of subcutaneous fat. However, consumers were able to perceive differences in sensory characteristics of cured loin when soybean meal was replaced with Narbon Vetch.
SPANISH JOURNAL OF AGRICULTURAL RESEARCH
(2021)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
