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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 ...
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 ...
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, ...
Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality
(Pontificia Universidad Católica de Chile, 2015-04)
The aims of the present study were to compare the quality of grainfed and pasture-fed beef and to assess the effects of two feeding periods on grain for finishing steers. A group of 75 steers were fed ...
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 ...
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 ...
Computer image analysis for intramuscular fat segmentation in dry-cured ham slices using convolutional neural networks
(Elsevier, 2019-06-12)
Determination of intramuscular fat (IMF) content in dry cured meats is critical because it affects the sensory quality and consumer's acceptability. Recently, deep learning has become one of the most ...
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 ...