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Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

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Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage

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Corona Jimenez, E.; García Pérez, JV.; Mulet Pons, A.; Benedito Fort, JJ. (2013). Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage. Meat Science. 95(2):389-395. doi:10.1016/j.meatsci.2013.05.008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77417

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Title: Ultrasonic assessment of textural changes in vacuum packaged sliced Iberian ham induced by high pressure treatment or cold storage
Author:
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Issued date:
Abstract:
Ultrasonic measurements were used to characterize the effect of high pressure treatment (HPT) (600 MPa/6 min) or cold storage (6 °C/120 days) on the textural properties of vacuum packaged dry-cured ham. The ultrasonic ...[+]
Subjects: Ultrasound , Non-destructive , Texture , High Pressure , Treatment , Cold Storage
Copyrigths: Cerrado
Source:
Meat Science. (issn: 0309-1740 )
DOI: 10.1016/j.meatsci.2013.05.008
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.meatsci.2013.05.008
Thanks:
The authors acknowledge the financial support from the "Ministerio de Economia y Competitividad" in Spain (Project RTA 2010-00029-C04-02).
Type: Artículo

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