Now showing items 1-10 of 24
Texture characterization of dry-cured ham using multi energy X-ray analysis
Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall energy of the X-rays whatever ...
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
(EFSA Journal, 2018-12-12)
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic acid treatments consisted ...
Effect of sex and RYR1 gene mutation on the muscle proteomic profile and main physiological biomarkers in pigs at slaughter
(Meat Science, 2018-03-27)
Gender and RYR1 gene mutation might have an effect on the muscle metabolic characteristics and on the animal's stress at slaughter, which could influence the process of muscle-to-meat conversion. Forty-eight pigs were ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and consumer ...
Effect of environmental enrichment and herbal compounds-supplemented diet on pig carcass, meat quality traits, and consumers’ acceptability and preference
Animal welfare can be considered an ethical attribute of product quality, but consumers should appreciate its added value. The aim of this study was to evaluate consumer’s acceptability, preference, and the meat and ...
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(Journal of Microbiology, Biotechnology and Food Sciences, 2018-02-01)
Yeast strains collected from three spontaneous laboratory sourdoughs, prepared over 10 days and using a traditional Spanish protocol, and formulated with (non-essential) different ingredients were identified and described. ...
Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
(International Journal of Food Microbiology, 2018-02-05)
Hazard analysis approaches for certain small retail establishments and food donations: second scientific opinion
(EFSA Journal, 2018-11-07)
In 2017, EFSA published a ‘simplified’ food safety management system (FSMS) for certain small retail establishments (butcher, grocer, baker, fish and ice cream shop) based on the application of prerequisite programme (PRP) ...
Public health risks associated with food‐borne parasites
Parasites are important food‐borne pathogens. Their complex lifecycles, varied transmission routes, and prolonged periods between infection and symptoms mean that the public health burden and relative importance of different ...
Effects of steaming on contaminants of emerging concern levels in seafood
(Food and Chemical Toxicology, 2018-05-19)
Seafood consumption is a major route for human exposure to environmental contaminants of emerging concern (CeCs). However, toxicological information about the presence of CeCs in seafood is still insufficient, especially ...