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Now showing items 61-70 of 117
Intramuscular fat content in different muscles, locations, weights and genotype-sexes and its prediction in live pigs with computed tomography
(Cambridge University Press, 2018-08-16)
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, ...
Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process
(Elsevier, 2021-03-10)
Pastiness is a dry-cured ham defect that can be determined by sensory and chemical analysis. Since pastiness produces an increase of saliva viscosity, rheology might be useful to instrumentally evaluate ...
Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry
(Elsevier, 2023-06-21)
New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower ...
Meta-recommendation of pork technological quality standards
(Elsevier, 2021-08-05)
Pork quality classification is supported by different reference standards that are widely reported in the literature. However, selecting the most suitable standard for each type of meat samples remains ...
A cross-cultural perspective on impact of health and nutrition claims, country-of-origin and eco-label on consumer choice of new aquaculture products
(Elsevier, 2019-04-15)
Over the last decade, an increasing number of new value-added aquaculture products made their way onto the European market, as a response to growing demand for healthier diet, and more sustainable and ...
Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization
(Springer, 2022-02-25)
In this study, the potential of innovative (radiofrequency (RF) heating, high-pressure processing (HPP)) in combination with a renewable technology thermal solar energy (TSE)) to pasteurize fish soup ...
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
(2017-10-12)
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two ...
Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
(Elsevier, 2019-08-09)
The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the ...
A matter of body weight and sex type: Pig carcass chemical composition and pork quality
(Elsevier, 2022-12-16)
This study compares minced carcass chemical composition and meat quality of castrated (CM), immunocastrated (IM) and entire male (EM), and female (FE) pigs at 70, 100 and 120 kg target body weights (TBW) ...
Chickpea (Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review
(Wiley, 2021-03-24)
Chickpea (Cicer arietinum L.) is one of the most grown and consumed pulses and it is traditionally commercialised as seeds, flour or canned foods. In the frame of alternative protein sources, chickpea ...