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Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology
(MDPI, 2023-05-06)
There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus ...
Sustainable food packaging: An updated definition following a holistic approach
(Frontiers Media, 2023-04-21)
Food packaging solutions need to be redesigned to be more sustainable, but determining which solution is ‘more optimal’ is a very difficult task when considering the entire food product value chain. ...
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 ...
Effect of protein-restricted diet during growing period on performance and carcass quality traits of Duroc x Iberian crossbred barrows under different management conditions
(Elsevier, 2023-11-24)
This study investigated the effects of feeding protein-restricted diets during the growing period on performance and carcass quality traits of Duroc (boars) x Iberian (sows) crossbred pigs slaughtered ...
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 ...
More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis
(Oxford University Press, 2020-06-20)
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish ...
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
(MDPI, 2022-09-22)
Producers of PDO (Protected Designation of Origin) wines must submit to the EU authorities’ technical specifications that include the specific sensory description of each product typology, to be ...
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 ...
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 ...
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating
(MDPI, 2023-07-26)
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a “fresh-like” pasteurised–chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) ...