A review of the principles and applications of near-infrared spectroscopy to characterize meat, fat, and meat products
N Prieto, O Pawluczyk, MER Dugan… - Applied …, 2017 - journals.sagepub.com
Consumer demand for quality and healthfulness has led to a higher need for quality
assurance in meat production. This requirement has increased interest in near-infrared …
assurance in meat production. This requirement has increased interest in near-infrared …
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing
M Li, X Zhang, Y Yin, J Li, C Qu, L Liu… - Critical Reviews in …, 2024 - Taylor & Francis
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl
addition leads to high salt content of final products. Salt content and composition are …
addition leads to high salt content of final products. Salt content and composition are …
Quantitative study of the relationships among proteolysis, lipid oxidation, structure and texture throughout the dry-cured ham process
Temperature, salt and water contents are key processing factors in dry-cured ham
production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and …
production. They affect how proteolysis, lipid oxidation, structure and texture evolve, and …
Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles
The aim of the present study was to describe the effect of NaCl and pH on the relationship
between water content and hardness, cohesiveness and springiness in dry-cured muscles …
between water content and hardness, cohesiveness and springiness in dry-cured muscles …
Technologies to shorten the drying period of dry-cured meat products
Dry-cured meat products are well-known for their unique sensory characteristics. However,
the traditional process is very time consuming. The process can be shortened especially by …
the traditional process is very time consuming. The process can be shortened especially by …
Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus …
The aim of the present study was to determine the effect of pH level and NaCl content on the
relationship between water content and texture parameters in semimembranosus and …
relationship between water content and texture parameters in semimembranosus and …
Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products
X Yang, Y Zhang - Food Chemistry, 2019 - Elsevier
Transglutaminase is an effective enzyme that catalyzes the crosslinking of various meats,
improves meat product quality, and is widely used in the meat industry. In this study …
improves meat product quality, and is widely used in the meat industry. In this study …
Influence of sodium replacement on physicochemical properties of dry-cured loin
The consumption of cured meat products is not recommended to hypertensive consumers
due to its high sodium content. This constitutes an important restriction for this industry …
due to its high sodium content. This constitutes an important restriction for this industry …
Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat
The effect of salt content, pressing and moisture content on textural, micro structural and
color characteristics, adsorption isotherms and microbiological count of turkey breast meat …
color characteristics, adsorption isotherms and microbiological count of turkey breast meat …
Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy
C Collell, P Gou, J Arnau, J Comaposada - Food Chemistry, 2011 - Elsevier
This paper describes the ability of near infra-red reflectance (NIR) spectroscopy to predict
moisture, water activity (aw) and NaCl content at the surface of dry-cured ham during the …
moisture, water activity (aw) and NaCl content at the surface of dry-cured ham during the …