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Now showing items 21-30 of 179
Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments
(Elsevier, 2020-03-16)
Pastiness is a textural defect characterized by an excessive softness and loss of elasticity which lacks corrective actions at industrial level. The objective of this study was to evaluate the textural ...
Recent advances in meat color research
(Elsevier, 2021-02-24)
Types of diets and energy intakes of animals, feeding types and withdrawal times were perceived as most important pre-harvest and the use of vacuum and active packaging in combination with lower ...
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 ...
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 ...
Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition
(Elsevier, 2020-05-16)
The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) ...
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 ...
Growth of total fat and lean and of primal cuts is affected by the sex type
(Elsevier, 2017-02-10)
Knowledge of tissue and cuts growth depending on the sex could be used to improve performance and efficiency. Computed tomography (CT) is a non-invasive technology that enables the study of the body ...
Spanish perspective on meat consumption and consumer attitudes
(Elsevier, 2022-05-31)
This paper analyses meat consumption and consumer attitudes towards meat and meat analogues in Spain, as well as the barriers and motives that could modify meat consumption in the future. Probably, the ...
Implementation of a quality by design approach in the potato chips frying process
(Elsevier, 2019-04-29)
The purpose of the article is to implement a holistic concept namely Quality by Design (QbD) approach for assessment of deep frying of potatoes chips. Critical quality attributes (CQAs), critical process ...
Nutritional Quality of Beef Produced in Chile from Different Production Systems
(Instituto de Investigaciones Agropecuarias, 2012-01)
In recent years, beef industry has improved production processes to ensure quality and certification for overseas meat
markets. However, there is limited scientific information about the nutritional ...