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Consumer evaluation of meat quality from barrows, immunocastrates and boars in six countries
(Elsevier, 2022-02-16)
The practice of surgical castration of piglets and its alternatives is still under debate. Production of boars may impair meat quality due to boar taint and reduced tenderness compared to meat from ...
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 ...
Vegan Egg: A Future-Proof Food Ingredient?
(MDPI, 2022-01-08)
Vegan eggs are designed with the aim to provide a healthier and more sustainable alternative to regular eggs. The major drivers of this industry are the increasing prevalence of egg allergies, awareness ...
European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish
(Springer, 2023-02-17)
Aquaculture can represent an alternative means of economic yield and food security. Despite this fact, consumers still have a more negative perception of farmed fish when compared with wild fish, including ...
Texture characterization of dry-cured ham using multi energy X-ray analysis
(2018-02-03)
Multi energy X-ray sensors are able to differentiate and quantify X-rays of different energies. In contrast to conventional sensors, which simply record the overall
energy of the ...
Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development
(Elsevier, 2020-10-30)
The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted ...
Modelling the interaction of the sakacin-producing Lactobacillus sakei CTC494 and Listeria monocytogenes in filleted gilthead sea bream (Sparus aurata) under modified atmosphere packaging at isothermal and non-isothermal conditions
(Elsevier, 2019-03-06)
The objective of this work was to quantitatively evaluate the effect of Lactobacillus sakei CTC494 (sakacin-producing bioprotective strain) against Listeria monocytogenes in fish juice and to apply and ...
High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage
(Elsevier, 2022-09-09)
The trend of feeding dogs and cats with raw pet food claiming health benefits poses health concerns due to the occurrence of pathogenic bacteria. High pressure processing (HPP) allows the non-thermal ...
Potential BSE risk posed by the use of ruminant collagen and gelatine in feed for non‐ruminant farmed animals
(Wiley Open Access, 2020-10-28)
EFSA was requested to estimate the cattle bovine spongiform encephalopathy (BSE) risk (C‐, L‐ and H‐BSE) posed by ruminant collagen and gelatine produced from raw material fit for human consumption, or ...
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages
(Elsevier, 2021-02-25)
Backgroun: Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, ...