López Fernández, David Manuel(Universitat Politècnica de València, 2015-10-29)
[ES] Tras el sacrificio del animal, el músculo esquelético se convierte en carne por medio de la maduración ocurriendo una serie de reacciones bioquímicas esenciales para el desarrollo de la calidad, siendo la proteólisis ...
[EN] Edible films were prepared by combining high molecular weight chitosan with sunflower oil. Films were obtained by casting and were applied to the surface of pork meat hamburgers. Chitosan-based films increased the ...
[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 ...
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 based on chitosan were prepared, with
and without basil or thyme essential oils, with the aim of
assessing their protective ability against lipid oxidation and
their antimicrobial activity. Chitosan films ...
García Pérez, José Vicente; PRADOS PEDRAZA, MARTA DE; Martínez-Escrivá, G; GONZÁLEZ, REMEDIOS; Mulet Pons, Antonio; Benedito Fort, José Javier(Elsevier, 2015)
Meat industry demands non-destructive techniques for the control of the salting process to achieve a
homogeneous final salt content in salted meat products. The feasibility of using low-intensity ultrasound for
characterizing ...
[EN] The use of dielectric properties at low frequencies to estimate the progress of pork meat (Longissimus dorsi) ageing was evaluated. Dielectric measurements were perfomed at 140 Hz, 1 kHz and 300 kHz in perpendicular ...
[EN] Four models were used to simulate nitrite uptake and water loss during pork meat curing with sodium nitrite:
three empirical ones (the Azuara, the Peleg and the Zugarramurdi and Lupin) and one theoretical (the ...
Furones Hernández, Samuel(Universitat Politècnica de València, 2022-09-06)
[ES] En este estudio se llevó a cabo la modificación de la textura de lomo de cerdo mediante el tratamiento con distintas enzimas (papaína, bromelina y flavourzima) para adaptar su textura a personas con problemas de ...
PRADOS PEDRAZA, MARTA DE; García Pérez, José Vicente; Benedito Fort, José Javier(Elsevier, 2015-06)
[EN] This works aims to show the feasibility of using low-intensity ultrasound (US) to predict the salt content in brined Biceps femoris (BF) and Longissimus dorsi (LD) pork muscles. For this purpose, meat samples were ...
PRADOS PEDRAZA, MARTA DE; Garcia-Perez, J.V.; Benedito Fort, José Javier(Elsevier, 2017-06)
[EN] Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30 days). From the time-domain ultrasonic wave, the time of flight (TOF) was ...
Traffano Schiffo, María Victoria; Castro Giráldez, Marta; Colom Palero, Ricardo José; Fito Suñer, Pedro José(Elsevier, 2015-12)
Drying is considered the most expensive operation because of the time and control required; therefore, it is necessary to optimize this stage of the production process. The measurement of dielectric properties appears to ...
Pork meat is generally recognised as a food with relevant nutritional properties because of its content in high biological value proteins, group B vitamins, minerals especially heme iron, trace elements and other bioactive ...