Physicochemical and microbiological characteristics of pork meat exposed to SoRegen® Technology

Background and Aim: Quantum entanglement has been explored as a novel approach in food technology to enhance the quality and nutritional properties of animal products. SoRegen® Technology applies quantum entanglement signals to food products, aiming to induce physicochemical modifications. This stud...

Full description

Bibliographic Details
Published in:	Veterinary World
Main Authors:	Listya Purnamasari, Joseph Flores dela Cruz, Chang Soo Kim, Seong Gu Hwang, Jun Koo Yi
Format:	Article
Language:	English
Published:	Veterinary World 2025-02-01
Subjects:	cholesterol microbiological safety physicochemical properties pork meat quantum entanglement soregen® technology
Online Access:	https://www.veterinaryworld.org/Vol.18/February-2025/23.pdf

Similar Items

Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin
by: Lidia Kurp, et al.
Published: (2022-02-01)

Quality of pork loin stored under different light intensity
by: Monika Marcinkowska-Lesiak, et al.
Published: (2017-07-01)

The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere
by: Monika Marcinkowska-Lesiak, et al.
Published: (2017-04-01)

Synergistic Effects of a Rotating Magnetic Field and Pulsed Light on Key Quality Characteristics of Refrigerated Pork: A Novel Approach to Shaping Food Quality
by: Paulina Duma-Kocan, et al.
Published: (2024-12-01)

Microbiological Quality of Ground Pork during Storage after Application of Garlic
by: Simona Kunová, et al.
Published: (2023-09-01)

Effect of supplemented paprika oleoresin solution on the physicochemical properties and shelf-life of boiled pork sausages with nitrite reduction
by: Geon Ho Kim, et al.
Published: (2024-11-01)

Analysis of Chemical Composition in Pork Longissimus Muscle of Latvian Breed Pigs
by: Liga Paura, et al.
Published: (2019-01-01)

Physicochemical and microbiological characteristics of diverse Spanish cured meat products
by: Rosa A. Menéndez, et al.
Published: (2018-01-01)

Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Patties
by: Brad Kim, et al.
Published: (2023-08-01)

Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse
by: Narcís Feliu-Alsina, et al.
Published: (2023-05-01)

Effects of sodium alginate active films containing different lotus rhizome root powders on physicochemical properties and shelf-life of pork patties
by: Zhuangzhuang Qiu, et al.
Published: (2025-09-01)

Effect of Dietary Supplementation of Finishers with Herbal Probiotics, Ascorbic Acid and Allicin on the Cost and Quality Characteristics of Pork
by: Artur Rybarczyk
Published: (2022-08-01)

Microbiological and physicochemical quality of vegetable pickles
by: Amani H. Aljahani
Published: (2020-09-01)

Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions
by: Plavšić Dragana V., et al.
Published: (2012-01-01)

Physicochemical and Microbiological Characteristics of Some Samples of Honey Produced by Beekeepers In Algeria
by: Adjlane Noureddine, et al.
Published: (2014-03-01)

Microbiological and physicochemical profile of traditional Salsiccia toscana during storage
by: Giovanna Preziuso, et al.
Published: (2012-07-01)

Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking
by: Lidia Kurp, et al.
Published: (2024-10-01)

Physicochemical, Microbiological, and Sensory Characterization of Halloumi Cheese Fortified with Garlic (<i>Allium sativum</i>) and Pepper (<i>Piper nigrum</i>)
by: Aravindi Nipunika Gamage, et al.
Published: (2023-05-01)

Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions
by: Lidia Kurp, et al.
Published: (2025-01-01)

Variations in physicochemical and microbiological characteristics of ‘Mejhoul’ dates (Phoenix dactylifera L.) from Morocco and new countries of its expansion
by: Mohammed Aziz Elhoumaizi, et al.
Published: (2023-07-01)

Effect of Low-Frequency Magnetic Field Assisted Freezing Time on Physicochemical Properties, Moisture Migration and Rheological Properties of Pork
by: LI Huijie, ZONG Jiaxing, HU Yanyan, ZHAO Shengming, WANG Hui, ZHU Mingming, MA Hanjun
Published: (2024-07-01)

The Impact of Date Syrup on the Physicochemical, Microbiological, and Sensory Properties, and Antioxidant Activity of Bio-Fermented Camel Milk
by: Magdy Ramadan Shahein, et al.
Published: (2022-04-01)

Microbiological and Physicochemical Evaluation of Hydroxypropyl Methylcellulose (HPMC) and Propolis Film Coatings for Cheese Preservation
by: Vanessa B. Paula, et al.
Published: (2024-04-01)

Microbiological and physico-chemical characterization of the Rodriguan chinese sausage
by: V. K. Ah Kang, et al.
Published: (2015-06-01)

Microbiological and physicochemical quality of raw milk of Beni Mellal-Khenifra
by: Nysrine Mannani, et al.
Published: (2023-09-01)

Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage
by: Gjore Nakov, et al.
Published: (2024-08-01)

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality
by: Aaron Blakely, et al.
Published: (2019-10-01)

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf
by: Mirosława Karpińska-Tymoszczyk, et al.
Published: (2022-11-01)

Microbiological, physicochemical, and sensory characteristics of kefir produced by secondary fermentation
by: Filiz Yıldız-Akgül, et al.
Published: (2018-01-01)

Effect of Different Formulations and Storage on the Physicochemical, Microbiological, and Organoleptic Characteristics of <i>Dovyalis caffra</i> Fruit Yogurt
by: Daniel Mwangi Waweru, et al.
Published: (2024-12-01)

Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage
by: Ting Wang, et al.
Published: (2024-04-01)

Physicochemical and Microbiological Properties of Hazelnuts from Three Varieties Cultivated in Portugal
by: Ana Cristina Ferrão, et al.
Published: (2025-08-01)

Assessment of Physicochemical and Microbiological Qualities of Drinking Water in Ahmedabad Slum, India: A Cross-Sectional Study
by: Devang A Raval, et al.
Published: (2024-03-01)

“Burrata di Andria” PGI Cheese: Physicochemical and Microbiological Features
by: Alessandro Di Cerbo, et al.
Published: (2020-11-01)

Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon
by: Miao Zhang, et al.
Published: (2021-06-01)

Isolation and Characterization of the Microbiological and Physicochemical Qualities, the Protein and Amino Acid Profiles of Fermented Chicken and Duck Egg Ovalbumin
by: Nurliyani, et al.
Published: (2025-01-01)

Evaluation of the physicochemical and microbiological quality of raw milk in the dairy industry of Napo, Ecuador
by: José Alberto de la Torres–Moreira, et al.
Published: (2025-06-01)

Microbiological survey and physicochemical analysis of Moroccan durum, soft and red wheat landraces
by: Imane El Houssni, et al.
Published: (2024-06-01)

Determination of Baseline Data of Physicochemical and Microbiological Quality of Surface Waters in Nsit Ibom Local Government Area of Akwa Ibom State, Nigeria
by: B. P. Akpan, et al.
Published: (2024-05-01)

ANTIBIOTIC-FREE PORK AS PERCEIVED BY CONSUMERS: THE IMPORTANCE OF QUALITY AND FOOD SAFETY
by: Magdalena Kozera-Kowalska, et al.
Published: (2024-12-01)