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Antimicrobial and antioxidant effects of combined high pressure processingand sage in beef burgers during prolonged chilled storage
(Elsevier, 2018-04-17)
The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers ...
Predicting the carcass chemical composition and describing its growth in live pigs of different sexes using computed tomographys
(Elsevier, 2015-08-28)
The aims of this study were (1) to evaluate the ability of computed tomography (CT) to predict the chemical composition of live pigs and carcasses, (2) to compare the chemical composition of four different ...
Effect of production system before the finishing period on carcass, meat and fat qualities of beef
(Elsevier, 2013-08-01)
Twenty Gascon young bulls that had been reared either in intensive conditions (INT) (n = 10) with early weaning at 3 to 4 months,
or in a traditional extensive (EXT) system (n = 10) with weaning at 7 ...
Consumer acceptance of minced meat patties from boars in four European countries
(Elsevier, 2017-11-28)
A consumer study was performed in four EU countries to further clarify the acceptability of meat with boar taint. In Denmark, France, Italy and Poland, a total of 476 female consumers evaluated 8 meat ...
Radio frequency cooking of pork hams followed with conventional steam cooking
(Elsevier, 2020-01-27)
Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this work was to develop a two-step cooking ...
Effectiveness of specularity removal from hyperspectral images on the quality of spectral signatures of food products
(Elsevier, 2020-05-24)
Specularity or highlight problem exists widely in hyperspectral images, provokes reflectance deviation from its true value, and can hide major defects in food objects or detecting spurious false defects ...
Acetylated pectins in raw and heat processed carrots
(Elsevier, 2017-08-30)
Heat processing results in softening of carrots, changing the pectin structure. The effect of heat processing on pectin was studied, showing that the amount of pectin in water soluble solids (WSS) and ...
Pulse Spray Drying for Bovine Skimmed Milk Powder Production
(MDPI, 2024-03-13)
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, ...
Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers
(2019-04-13)
Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer ...
Consumer perception of entire male pork coated with spiced edible films as a new product to mask boar taint
(Elsevier, 2023-03-28)
Pork production has undergone a shift towards the rearing of entire male pigs, however, its meat might carry with the presence of boar taint and it would be considered “unfit for human consumption”. To ...