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Classification of unaltered and altered dry-cured ham by impedance spectroscopy: A preliminary study

De Jesus De Barros, Carlos Alberto; Hernández-Coronado, Guadalupe; Girón Hernández, Lunier Joel; Barat Baviera, José Manuel; Pagán Moreno, Mª Jesús; Alcañiz Fillol, Miguel; Masot Peris, Rafael; Grau Meló, Raúl (Elsevier, 2014-12)

[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 ...
Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags

Fuentes López, Ana; Verdú Amat, Samuel; Fuentes López, Cristina; Grau Meló, Raúl; Barat Baviera, José Manuel (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without ...
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 ...

Mostrando ítems 1-3 de 3