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Physicochemical characterisation of restructured Fenalår and safety implications of salt and nitrite reduction
(Elsevier, 2020-07-04)
There is a new trend to produce dry-cured ham from lamb in shorter times by boning the ham before salting to later obtain restructured hams that are easier to dry and slice. However, little information ...
CD36 gene polymorphism -31118 G > A (rs1761667) is associated with overweight and obesity but not with fat preferences in Mexican children
(Hogrefe, 2020-05-18)
CD36 glycoprotein is a candidate receptor involved in the gustatory detection of lipids and emerging evidence has suggested that genetic variations in CD36 may modulate the oral perception threshold to ...
Consumer Acceptance and Preference for Camel Milk in Selected European and Mediterranean Countries
(MDPI, 2022-11-20)
In this paper, we analyse consumer acceptance, preferences and attitudes to camel milk based on a cross-country study based on qualitative focus groups with consumers. Outside the main consumption ...
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) ...
Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs
(Public Library of Science, 2022-12-07)
The objective of the study was to evaluate the effects of three production systems on growth performance, behavior, blood parameters, carcass characteristics, and meat quality. A total of 30 lambs (n = ...
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 ...
Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process
(American Dairy Science Association, 2020-01-13)
This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, ...
Sensory Complexity: From Sensory Measurement to Consumption Behavior
(MDPI, 2022-12-21)
Sensory analysis is a multidisciplinary field that includes the measurement, interpretation,
and understanding of human responses to the sensory properties of products and
it is essential to explore ...
Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams
(Elsevier, 2020-03-09)
There is a growing demand for clean label products and thus the elimination of curing additives in various dry-cured meats is of interest while maintaining colour characteristics. This study was aimed ...
The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat
(MDPI, 2021-06-08)
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert ...