dc.contributor.author | Bianchi, Flavia | |
dc.contributor.author | Gamper, Gerhard | |
dc.contributor.author | Lozano, Lidia | |
dc.contributor.author | Simoncini, Nicoletta | |
dc.contributor.author | Virgili, Roberta | |
dc.contributor.author | Spada, Lukas | |
dc.contributor.author | Venir, Elena | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2023-01-27T15:25:39Z | |
dc.date.available | 2023-01-27T15:25:39Z | |
dc.date.issued | 2022-04-27 | |
dc.identifier.citation | Bianchi, Flavia, Gerhard Gamper, Lidia Lozano, Nicoletta Simoncini, Roberta Virgili, Lukas Spada, and Elena Venir. 2022. "A Simple And Portable Method For On-Line Texture Measurement Of Italian “Speck Alto Adige”". Meat Science 190: 108831 | ca |
dc.identifier.issn | 0309-1740 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2003 | |
dc.description.abstract | Texture is a relevant parameter for the assessment of cured ham's quality. In this study a rapid on-line instrumental technique for the measurement of the texture of pieces of cured smoked ham intended for sale as “Speck Alto Adige” PGI was developed. Speck samples were subjected to a compression test using a portable Shore A tester, and instrumental data were compared with conventional texture analyses (texture profile analysis and stress relaxation test) and with sensory evaluations. First, a hardness range in which a threshold value could be identified for the eligibility of 120 speck samples for the “Speck Alto Adige” PGI indication was established; afterwards, a Shore A hardness threshold value of 48 was defined based on measurements of more than 1000 samples. These findings may help manufacturers to determine the textural properties of Speck, based on a simple and rapid instrumental analysis | ca |
dc.format.extent | 10 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Meat Science | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | A simple and portable method for on-line texture measurement of Italian “Speck Alto Adige" | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2022.108831 | ca |
dc.contributor.group | Fructicultura | ca |