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Listar por autor "de Prados Pedraza, Marta"

Mostrando ítems 1-11 de 11

Caracterización mediante ultrasonidos de señal de los cambios composicionales del jamón curado durante su procesado

De Prados Pedraza, Marta (Universitat Politècnica de València, 2016-05-16)

[EN] The main objective of this Thesis was to evaluate the feasibility of using low-intensity ultrasound to estimate the salt (Xs) and fat (Xf) contents of dry-cured ham during its elaboration. In the fresh product, the ...
Exploring the use of low-intensity ultrasonics as a tool for assessing the salt content in pork meat products

García Pérez, José Vicente; PRADOS PEDRAZA, MARTA DE; Martínez-Escrivá, G; GONZÁLEZ, REMEDIOS; Mulet Pons, Antonio; Benedito Fort, José Javier (Elsevier, 2015)

Meat industry demands non-destructive techniques for the control of the salting process to achieve a homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for characterizing ...
Monitorización del salado de carne de cerdo (Biceps femoris) mediante ultrasonidos de señal

De Prados Pedraza, Marta (Universitat Politècnica de València, 2013-04-17)

[ES] La creciente preocupación de los consumidores por reducir la cantidad de NaCl en la dieta y la variabilidad en el contenido final en sal en los productos crudo-curados está impulsando a las empresas cárnicas a desarrollar ...
Non-destructive determination of fat content in green hams using ultrasound and X-rays

PRADOS PEDRAZA, MARTA DE; Fulladosa, E.; GOU, P.; Muñoz, I; García Pérez, José Vicente; Benedito Fort, José Javier (Elsevier, 2015-06)

[EN] This work addresses the use of ultrasound (US) and medical dual energy X-ray absorptiometry methods to predict the fat content in green pork hams. Ultrasonic velocity (õ) and X-ray absorption were measured in 78 ...
Non-destructive salt content prediction in brined pork meat using ultrasound technology

PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier (Elsevier, 2015-06)

[EN] This works aims to show the feasibility of using low-intensity ultrasound (US) to predict the salt content in brined Biceps femoris (BF) and Longissimus dorsi (LD) pork muscles. For this purpose, meat samples were ...
Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting

PRADOS PEDRAZA, MARTA DE; Garcia-Perez, J.V.; Benedito Fort, José Javier (Elsevier, 2017-06)

[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was ...
Sistema de control “on-line” del proceso de salado de productos cárnicos

Díaz Picó, Kevin (Universitat Politècnica de València, 2015-01-20)

[ES] El contenido en sal de los productos cárnicos curados alcanzado durante la etapa de salado es uno de los parámetros de calidad más importantes de los mismos, siendo tradicionalmente determinado mediante técnicas ...
Ultrasonic Characterization and online monitoring of pork meat dry salting process

De Prados, M.; García Pérez, José Vicente; Benedito Fort, José Javier (Elsevier, 2016)

[EN] Bearing in mind the highly variable salt content in dry-cured meat products with anatomical integrity, such as pork loin or ham, non-destructive salt content characterization and the online monitoring of dry salting ...
Ultrasonic characterization of pork meat salting

García Pérez, José Vicente; PRADOS PEDRAZA, MARTA DE; Pérez-Muelas Picón, Mª Nieves; Cárcel Carrión, Juan Andrés; Benedito Fort, José Javier (IOP Publishing: Conference Series, 2012)

[EN] Salting process plays a key role in the preservation and quality of dry-cured meat products. Therefore, an adequate monitoring of salt content during salting is necessary to reach high quality products. Thus, the main ...
Ultrasonic online monitoring of the ham salting process. Methods for signal analysis: Time of flight calculation

Garcia-Perez, J.V.; De Prados, M.; Martínez, G.; Gomez Alvarez-Arenas, T. E.; Benedito Fort, José Javier (Elsevier, 2019-12)

[EN] In the dry-cured ham industry, an accurate control of the dry-salting process is especially complex because of the great heterogeneity of the meat pieces and the effect of different operational variables. The main ...
X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham

Fulladosa, E.; PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier; Muñoz, I; Arnau, J.; Gou, Pere (Elsevier, 2015-06)

[EN] The characterization of dry-cured ham according to salt and fat contents is of great interest to industry and consumers. In this study, the feasibility of using non-destructive technologies such as X-rays and ultrasound ...