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Instrumental texture analysis on the surface of dry-cured ham to define the end of the process
(Elsevier, 2020-10-06)
The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of ...
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Elsevier, 2018-04-03)
Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants ...
Modelling of salt uptake for salt content standardization in dry-cured ham
(Elsevier, 2024-04-26)
Salt content standardization in dry-cured ham production is complex as there are many factors that influence salt uptake. The aim of this work was to study and model salt uptake as a function of salting ...
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
(Elsevier, 2020-10-30)
The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted ...
Texture characterization of dry-cured ham using multi energy X-ray analysis
(2018-02-03)
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 ...
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
(Elsevier, 2019-08-09)
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...
Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
(Elsevier, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most ...
Effect of high pressure processing temperature on dry-cured hams with different textural characteristics
(Elsevier, 2019-02-22)
High pressure processing is mainly used to eliminate pathogenic microorganisms and extend
the shelf-life of dry-cured hams, but it also modifies its texture. These changes might be different
depending ...
Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment
(Elsevier, 2024-05-15)
Salt content variability of dry-cured ham production is a challenge for the industry since many factors can influence salt uptake during the salting procedure. The aim of this work was to define and ...
Near infrared sensors for the precise characterization of salt content in canned tuna fish
(Elsevier, 2023-07-28)
Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared ...