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Listar por palabra clave "Meat"

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Alternativas al consumo de carne

Cuevas Rodríguez, Laura (Universitat Politècnica de València, 2020-09-02)

[ES] Según la FAO (Food and Agriculture Organization), en los próximos años se producirá un aumento del consumo y de la producción de carne según va aumentando la población. Este organismo y la Organización Mundial de la ...
Aplicación de la técnica de dispersión laser para la caracterización del efecto de la congelación y maduración en carne de vacuno.

Antón García, Ángela (Universitat Politècnica de València, 2024-09-02)

[ES] Gracias a múltiples estudios y análisis científicos, se conoce que el proceso de congelación (y posterior descongelación) y el de maduración, generan cambios en las proteínas de los alimentos, en su distribución, ...
Aplicación de la técnica de imagen hiperespectral para la inspección de mezclas de carnes de diferentes animales

Camarero Pavía, Sandra (Universitat Politècnica de València, 2016-02-01)

[ES] En el presente trabajo se pretende evaluar la eficacia de la técnica de imagen hiperespectral en la detección de posibles adulteraciones en materia prima cárnica, más concretamente presencia de carne de potro en ...
Assessing the environmental impacts of beef production chains integrating grazing and landless systems

Tinitana-Bayas, Raisa; Sanjuán, N.; Sanchis Jiménez, Elena María; Lainez, Manuel; Estellés, F. (Cambridge University Press, 2024-02)

[EN] Livestock production systems contribute significantly to environmental impacts at the global level, and meat consumption is projected to increase with the population. There is a need to reduce the impact of food ...
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros Cuesta, Mónica; Aristoy Albert, Mª Concepcion; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-02)

[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...
Calidad de la carne de dos tipos comerciales de conejos, albinos y conejos de ojos negros

Rodríguez Esteban, Rosalía (Universitat Politècnica de València, 2017-10-26)

The objective of this work is to compare a strain of black-eyed rabbit with a standard commercial albino one closely related. Differences between lines have been found for several meat quality traits. These differences can ...
Desarrollo de films y recubrimientos comestibles bio-activos como soporte de agentes antioxidantes y antimicrobianos

Bonilla Lagos, Maria Jeannine (Universitat Politècnica de València, 2013-05-02)

RESUMEN El objetivo de esta tesis fue la obtención y caracterización de films biodegradables con características antimicrobianas y/o antioxidantes a partir de quitosano (CH). Para modular sus propiedades y mejorar ...
Desarrollo de herramientas matemáticas para la predicción del estado de cocción de carne

Tolsá Llorens, Pascual (Universitat Politècnica de València, 2021-05-26)

[ES] La constante evolución de la gastronomía hacia la ciencia y viceversa, ha generado la transformación de la cocina moderna. Los procesos, que tradicionalmente estaban reservados para los laboratorios científicos o las ...
Development of a dielectric spectroscopy technique for the determination of key bichemical markers of meat quality

Castro Giráldez, Marta; Dols, Laura; Toldrá Vilardell, Fidel; Fito Maupoey, Pedro (Elsevier, 2011-07-01)

[EN] Dielectric measurements of different standard solutions (nucleotides, nucleosides, lactic acid and myoglobin) were assayed simulating the concentrations of these substances in early postmortem meat. These assays were ...
Diffusion of nitrate and water in pork meat: Effect of the direction of the meat fiber

Gómez, J.; Sanjuán Pellicer, María Nieves; Arnau, J.; Bon Corbín, José; Clemente Polo, Gabriela (Elsevier, 2017)

[EN] The effect of the direction of the meat fiber on the diffusion of sodium nitrate and water in Semimembranosus pork muscle during curing was studied at different temperatures. Nitrate and water diffusion were modelled ...
Drying modelling of defrosted pork meat under forced convection conditions

Clemente Polo, Gabriela; Bon Corbín, José; Sanjuán Pellicer, María Nieves; Mulet Pons, Antonio (Elsevier, 2011-07)

Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
Edible films and coatings to prevent the detrimental effect of oxygen on food quality: Possibilities and limitations

Bonilla Lagos, Maria Jeannine; Atarés Huerta, Lorena María; Vargas, Maria; Chiralt, A. (Elsevier, 2012-05)

[EN] Oxygen has a deleterious effect on the quality of a wide variety of food products. The application of edible films and coatings to food products represents a new approach to solve this problem. Edible films and coatings ...
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Flores, Mónica; Aristoy Albert, María Concepción; Antequera, T.; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-04)

[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and ...
Effect of gelatin coating enriched with antioxidant tomato by-products on the quality of pork meat

Gallego, Marta; Arnal-Salinas, Milagros; Talens Oliag, Pau; Toldrá, Fidel; Mora, Leticia (MDPI AG, 2020-05)

[EN] The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due ...
Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

Fuentes López, Ana; Fernández Segovia, Isabel; Serra Belenguer, Juan Antonio; Barat Baviera, José Manuel (Sage, 2012-06)

The objective of this work was to study the effect of partial sodium replacement by potassium and packaging conditions on the physicochemical properties of smoked sea bass during cold storage. Sea bass fillets were salted ...
Effect of pH on Color and Texture of Food Products

Andrés Bello, María Desamparados; BARRETO PALACIOS, VIVIAN; García Segovia, Purificación; Mir-Bel, J.; Martínez Monzó, Javier (Springer Verlag (Germany), 2013-09)

[EN] Color and texture are important quality characteristics and major factors affecting sensory perception and consumer acceptance of foods. pH has an important effect on pigments (e.g., chlorophyll, carotenoids, anthocyanins, ...
Effect of temperature on nitrite and water diffusion in pork meat

Gómez Salazar, Julián Andrés; Sanjuán Pellicer, María Nieves; Bon Corbín, José; Arnau, J.; Clemente Polo, Gabriela (Elsevier, 2015-03)

[EN] Nitrites are important food additives. The nitrite movement in meat is assumed to occur by means of a diffusion process. The objective of this study was to investigate the effect of temperature on nitrite and water ...
Estudio de la calidad y presencia de bacterias resistentes a antibióticos en carnes de consumo de comercios de Valencia

Enguídanos García, Marta (Universitat Politècnica de València, 2023-10-03)

[ES] La resistencia a los antimicrobianos es un gran problema a nivel mundial; cada año, miles de personas mueren por enfermedades ocasionadas por bacterias multirresistentes en el mundo. Para 2050, se estima que el número ...
Influence of open-air rearing on fatty acid composition and sensory properties of rabbit meat

Cavani, C.; Bianchi, M.; Petracci, M.; Toschi, T.G.; Parpinello, G.P.; Kuzminsky, G.; Morera, P.; FINZI, A. (World Rabbit Science. ICTA. UPV, 2004)

[EN] A study was conducted to evaluate the fatty acid (FA) composition and sensory properties of meat from rabbits housed in the open-air in movable colony cages on pasture during the fattening period. A total of 60 rabbits ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[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 ...