Now showing items 1-4 of 4
Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling
(Meat Science, 2018-02-01)
The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a dry weight basis, ZnPP averaged 45 mg/kg ...
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
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, ...
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 ...