Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel(Elsevier, 2014-11)
There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham ...
[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
Talens Oliag, Pau; Mora, Leticia; Morsy, Noha; Barbin, Douglas F.; ElMasry, Gamal; Sun, Da-Wen(Elsevier, 2013)
[EN] This study was carried out to investigate the ability of hyperspectral imaging technique in the NIR spectral
region of 900 1700 nm for the prediction of water and protein contents in Spanish cooked hams.
Multivariate ...