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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile
(Elsevier, 2018-08-04)
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(Elsevier, 2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
On-line Ham Grading using pattern recognition models based on available data in commercial pig slaughterhouses
(Meat Science, 2018-04-13)
The thickness of the subcutaneous fat in hams is one of the most important factors for the dry-curing process and largely determines its final quality. This parameter is usually measured in slaughterhouses ...
A validated ultra-performance liquid chromatography with diode array detection coupled to electrospray ionization and triple quadrupole mass spectrometry method to simultaneously quantify taurine, homotaurine, hypotaurine and amino acids in macro- and microalgae
(Journal of Chromatography A, 2018-12-26)
A fast and reliable method for the simultaneous quantification of Taurine, Homotaurine, Hypotaurine and 19 amino acids in algae samples by Ultra-performance liquid chromatography coupled with diode array ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Animal, 2018-08-16)
Intramuscular fat (IMF) content depends on sex, genotype and diet and varies with pig growth. The aim of the present work was to determine the evolution of IMF by genotype-sex, muscle and muscle location, ...
Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers
(Food Research International, 2018-07-30)
The purpose of this study was to ascertain the potential of several food-grade emulsion (O/W) gels (GEs) for use as healthier fat replacers. The emulsions, formulated with a lipid phase rich in n-3 fatty ...
Effects of breed‐production system on collagen, textural, and sensory traits of 10 European beef cattle breeds
(Journal of Texture Studies, 2018-06-23)
In the current study the collagen, texture, and sensory characteristics of meat from 712 yearling males of 10 local Spanish and French beef breeds raised in their typical production systems were described. ...
Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings
(Food Research International, 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 ...
New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage
(International Journal of Food Microbiology, 2018-10-06)
The aim of the present study was to understand growth and survival responses of Listeria monocytogenes during the storage of high pressure processed (HPP) cooked ham formulated with organic acids to ...
Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures
(Food Chemistry, 2018-11-10)
This research work evaluates the feasibility of a smartphone-based spectrometer (740–1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based ...