[EN] The E-beam irradiation of vacuum-packaged RTE cooked ham was carried out to establish the dose required to achieve the food safety objective (FSO) and to minimize changes in selected sensory attributes. Cooked ham was ...

[EN] Thirty commercial rabbit carcasses weighting 836-1413 g were sealed in the Spanish market and were retailed according to the WRSA norms to obtain four parts: fore legs, thoracic cage, loin and hind part. The loin was ...

[EN] In past centuries, because rabbits are relatively small, animals slaughtered for consumption were generally eaten immediately. However, since a single rabbit would offer little more product than could be consumed at ...

[ES] Hoy en día, tanto el hambre, como la salud y el bienestar, la producción y consumo desmesurados se consideran grandes problemas mundialmente. La producción de alimentos es una de las industrias más agresivas para el ...

[EN] Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic ...

[ES] La protección del consumidor frente enfermedades de origen alimentario y prácticas fraudulentas exige métodos capaces de detectar la presencia de ciertos componentes críticos, tales como alérgenos o ingredientes ...

[EN] This study investigated the carcass component yields and meat proximate composition of 2 rabbit genetic types (Californian and hybrid New Zealand Red×Californian), with 5 rabbits per genetic type being slaughtered ...

[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ...

[ES] El proceso de marinado se ha realizado durante años con la intención de mejorar atributos sensoriales en la carne y el pescado. La sal y los fosfatos son los ingredientes principales en salmueras y marinados, ...