En el presente trabajo se pretendió desarrollar una técnica de análisis con la finalidad de evaluar el estado de frescura de carne de pollo fileteada y envasada de forma no destructiva mediante el empleo de un método ...

[EN] The aims of this work were characterized by the physicochemical and microbiological features of dried-cured hams classified by the manufacturer as altered (deep spoilage and swollen) and unaltered, as well as, correlated ...

[EN] Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision ...

[ES] Para garantizar la calidad del jamón curado se realizan determinaciones analíticas que deben abarcar sus aspectos más relevantes que condicionan la aceptación o rechazo del consumidor. Un control de calidad importante ...

Microbiological contamination in dry-cured ham can occur in the early stages of the process, a large number of microorganisms involved in spoilage can produce alterations in the product. These include non-common odours, ...

[EN] Post-harvest methods applied on coffee cherries processing impact the resulting physicochemical characteristics, and the roasting modulates the beans composition, influencing their sensory analysis. Thus, this work ...

[EN] A non-destructive Vis-NIR spectroscopy (400–1000 nm) method was developed to evaluate the loss of freshness of sliced and commercially packaged cooked ham and turkey ham without any sample manipulation. The spectra ...