[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index ...
[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and ...
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 ...
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 ...