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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

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Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health

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dc.contributor.author Grau Meló, Raúl es_ES
dc.contributor.author Hernández, Sergio es_ES
dc.contributor.author VERDÚ AMAT, SAMUEL es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.contributor.author Talens Oliag, Pau es_ES
dc.date.accessioned 2023-10-03T18:02:00Z
dc.date.available 2023-10-03T18:02:00Z
dc.date.issued 2022-12 es_ES
dc.identifier.issn 0309-1740 es_ES
dc.identifier.uri http://hdl.handle.net/10251/197521
dc.description.abstract [EN] This study evaluated injection (I) and vacuum impregnation (VI) as the best methods to apply papain, and other important processing conditions (batch, aging and cooking conditions), to obtain soft meat (suitable for people with poor oral health) without disturbing its original shape. Two aging times were evaluated and four cooking conditions by immersion in soup. Meat samples were injected or vacuum-impregned (0.85 kPa) with a papain solution (5% w/v). After cooking, they were analyzed by the compression test, and by image and sensory ana-lyses. The results indicated that by using both methods to apply the enzyme, the obtained meat was suitable for people with poor oral health, even if VI was the better method because it minimized the factors batch, aging and cooking condition. Therefore, the best meat processing method to obtain panelists' highest softness values and the best appreciation was employing aged meat pretreated by VI and cooked at 65 degrees C for 10 min. es_ES
dc.description.sponsorship The authors gratefully acknowledge the financial support from the Ministerio de Ciencia e Innovacion, the Agencia Estatal de Investigacion and FEDER-EU (Project RTI2018-098842-B-I00). es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Meat Science es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Meat tenderness es_ES
dc.subject Papain es_ES
dc.subject Dysphagia es_ES
dc.subject Injection es_ES
dc.subject Vacuum impregnation es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.meatsci.2022.108960 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-098842-B-I00/ES/AVANCES EN EL DISEÑO DE ALIMENTOS CON TEXTURA MODIFICADA/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Grau Meló, R.; Hernández, S.; Verdú Amat, S.; Barat Baviera, JM.; Talens Oliag, P. (2022). Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health. Meat Science. 194:1-8. https://doi.org/10.1016/j.meatsci.2022.108960 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.meatsci.2022.108960 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 194 es_ES
dc.identifier.pmid 36108395 es_ES
dc.relation.pasarela S\479875 es_ES
dc.contributor.funder AGENCIA ESTATAL DE INVESTIGACION es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
upv.costeAPC 4400 es_ES


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