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Spanish perspective on meat consumption and consumer attitudes
(Elsevier, 2022-05-31)
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the ...
Productive performance and in vivo body composition across the growing and finishing period and carcass traits in pigs of four sex types
(Elsevier, 2022-07-14)
This study compares performance, body and carcass composition among castrated (CM), immunocastrated (IM) and entire males (EM), and females (FE) at 30, 70, 100 and 120 kg of body weight (total of n = ...
Understanding the future meat consumers
(Elsevier, 2022-08-06)
Revered, desired, hated and even persecuted, meat leaves almost no one indifferent. It is a fundamental element of our culture and traditions, and gives rise to numerous controversies, trends and social ...
Can sensory boar taint levels be explained by fatty acid composition and emitted volatile organic compounds in addition to androstenone and skatole content?
(Elsevier, 2022-09-16)
This study aimed at understanding which molecules were responsible for the differences existing in boar taint sensory evaluation. The latter was therefore linked to the results of skatole and androstenone ...
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
(Springer, 2022-02-25)
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup ...
Dielectric Heating: A Review of Liquid Foods Processing Applications
(Taylor and Francis, 2022-07-01)
Dielectric heating is one of the most promising alternatives to conventional thermal treatment of fluid foods. Higher thermal efficiency and better heating uniformity of radio frequency and microwave ...
A matter of body weight and sex type: Pig carcass chemical composition and pork quality
(Elsevier, 2022-12-16)
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) ...
Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression
(Elsevier, 2022-06-11)
Dry-cured ham is a traditional Mediterranean meat product consumed throughout the world. This product is very variable in terms of composition and quality. Consumer’s acceptability of this product is ...