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dc.contributor.authorFulladosa, E.
dc.contributor.authorGuerrero, L.
dc.contributor.authorIllana, A.
dc.contributor.authorOlmos, A.
dc.contributor.authorColl-Brasas, E.
dc.contributor.authorGou, P.
dc.contributor.authorMuñoz, I.
dc.contributor.authorArnau, J.
dc.contributor.otherIndústries Alimentàriesca
dc.date.accessioned2020-10-07T09:33:25Z
dc.date.issued2020-10-06
dc.identifier.citationFulladosa, E., L. Guerrero, A. Illana, A. Olmos, E. Coll-Brasas, P. Gou, I. Muñoz, and J. Arnau. 2020. "Instrumental Texture Analysis On The Surface Of Dry-Cured Ham To Define The End Of The Process". Meat Science, 108334. doi:10.1016/j.meatsci.2020.108334.ca
dc.identifier.issn0309-1740ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/910
dc.description.abstractThe end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4 % or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.ca
dc.format.extent17ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofMeat Scienceca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleInstrumental texture analysis on the surface of dry-cured ham to define the end of the processca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/embargoedAccess
dc.date.embargoEnd2021-10-06T02:00:00Z
dc.embargo.terms12 mesosca
dc.relation.projectIDCDTI/ /IDI-201811720/ES/DESARROLLO DE NUEVOS SISTEMAS INTELIGENTES PARA PRODUCTOS CÁRNICOS CURADOS MEDIANTE LA SENSORIZACIÓN INTEGRAL Y LA APLICACIÓN DE TECNOLOGÍAS IOT, MACHINE LEARNING Y BIG DATA (2/3)/Smart Meat Systemsca
dc.relation.projectIDCDTI-FEDER/ / / / /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2020.108334ca
dc.contributor.groupQualitat i Tecnologia Alimentàriaca


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