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Short communication. Sensory evaluation of commercial beef produced in Uruguay and three European countries
(Consejo Superior de Investigaciones Científicas, 2012-06-08)
The main goal of this study was to characterize and compare the organoleptic quality of beef from Uruguay and
from three European countries. In Uruguay, 40 Hereford steers were raised exclusively under ...
SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig
(BMC, 2012-07-25)
Background: The PRKAG3 gene encodes the γ3 subunit of adenosine monophosphate activated protein kinase
(AMPK), a protein that plays a key role in energy metabolism in skeletal muscle. Non-synonymous ...
Control of biogenic amines in fermented sausages: role of starter cultures
(Frontiers Media, 2012-05)
Biogenic amines show biological activity and exert undesirable physiological effects when
absorbed at high concentrations. Biogenic amines are mainly formed by microbial decarboxylation of amino acids ...
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
(Elsevier, 2023-05-10)
Variability of salt content in dry-cured ham production can pose microbiological food safety issues, especially in salt reduced and/or non-nitrified products. In this regard, computed tomography (CT) ...
Re-evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3
(Wiley Open Access, 2024-04-22)
Surveillance data published since 2010, although limited, showed that there is no evidence of zoonotic parasite infection in market quality Atlantic salmon, marine rainbow trout, gilthead seabream, ...