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    • Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors 

      Sorenson, Douglas; Henchion, Maeve; Marcos Muntal, Begonya; Ward, Paddy; Mullen, Anne Maria; Allen, Paul (2011) Qualitat i Tecnologia Alimentària
      The aim of this research was to investigate the effects of high pressure processing (HPP) on consumer acceptance for chilled ready meals manufactured using a low-value beef cut. Three hundred consumers ...

    • Consumers’ sensory acceptability of pork from immunocastrated male pigs 

      Font i Furnols, Maria; Gispert Martinell, Marina; Guerrero Asorey, Lluís; Velarde Calvo, Antonio; Tibau i Font, Joan; Soler Soler, Joaquim; Hortós i Bahí, Maria; García Regueiro, José Antonio; Pérez, J.; Suárez, P.; Oliver i Pratsevall, Maria Angels (2008-12) Funcionalitat i Seguretat Alimentària; Qualitat i Tecnologia Alimentària; Genètica i Millora Animal; Benestar Animal
      Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of ...

    • Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market 

      Realini Cujo, Carolina; Font i Furnols, Maria; Guerrero Asorey, Lluís; Montossi, F.; Campo, M. M.; Sañudo, Carlos; Nute, G. R.; Álvarez, I.; Cañeque, V.; Brito, G.; Oliver i Pratsevall, Maria Angels (2008) Qualitat i Tecnologia Alimentària