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Rodrigues SSQ, Vasconcelos L, Leite A, Ferreira I, Pereira E, Teixeira A. Novel Approaches to Improve Meat Products' Healthy Characteristics: A Review on Lipids, Salts, and Nitrites. Foods 2023; 12:2962. [PMID: 37569231 PMCID: PMC10418592 DOI: 10.3390/foods12152962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 07/27/2023] [Accepted: 08/03/2023] [Indexed: 08/13/2023] Open
Abstract
Meat products are a staple of many diets around the world, but they have been subject to criticism due to their potential negative impact on human health. In recent years, there has been a growing interest in developing novel approaches to improve the healthy characteristics of meat products, with a particular focus on reducing the levels of harmful salts, lipids, and nitrites. This review aims to provide an overview of the latest research on the various methods being developed to address these issues, including the use of alternative salts, lipid-reducing techniques, and natural nitrite alternatives. By exploring these innovative approaches, we can gain a better understanding of the potential for improving the nutritional value of meat products, while also meeting the demands of consumers who are increasingly concerned about their health and well-being.
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Affiliation(s)
- Sandra S. Q. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lia Vasconcelos
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana Leite
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Iasmin Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Etelvina Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Alfredo Teixeira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (L.V.); (A.L.); (I.F.); (E.P.); (A.T.)
- Laboratório Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
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Li M, Zhang X, Yin Y, Li J, Qu C, Liu L, Zhang Y, Zhu Q, Wang S. Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing. Crit Rev Food Sci Nutr 2023:1-12. [PMID: 37216477 DOI: 10.1080/10408398.2023.2212287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
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 important factors affecting the activity of endogenous proteases, which in turn could affect proteolysis as well as the quality of dry-cured meat products. With the increasing emphasis on the relationship between diet and health, reducing sodium content without sacrificing quality and safety of products is a great challenge for dry-cured meat industry. In this review, the change of endogenous proteases activity during processing, the potential relationship between sodium reduction strategy, endogenous proteases activity, and quality were summarized and discussed. The results showed that sodium replacement strategy and mediated-curing had a complementary advantage in influencing endogenous proteases activity. In addition, mediated-curing had the potential to salvage the negative effects of sodium substitution by affecting endogenous proteases. Based on the results, a sodium reduction strategy that sodium replacement in conjunction with mediated-curing based on endogenous proteases was proposed for the future perspective.
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Affiliation(s)
- Mingming Li
- China Meat Research Center, Beijing, China
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Xin Zhang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Yantao Yin
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Jiapeng Li
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Chao Qu
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
| | - Linggao Liu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | | | - Qiujin Zhu
- School of Liquor & Food Engineering, Guizhou University/Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China
| | - Shouwei Wang
- China Meat Research Center, Beijing, China
- Beijing Academy of Food Sciences, Beijing, China
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Zhou CY, Xia Q, He J, Sun YY, Dang YL, Zhou GH, Geng F, Pan DD, Cao JX. Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham. Food Chem 2022; 388:133059. [PMID: 35483294 DOI: 10.1016/j.foodchem.2022.133059] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/22/2022] [Accepted: 04/21/2022] [Indexed: 11/04/2022]
Abstract
To investigate the effects of ultrasonic treatment on proteolysis and taste development of defective dry-cured ham, sensory attributes, enzyme activities, protein degradation and free amino acids were evaluated after different ultrasonic treatments. The ultrasonic treatment of 1000 W & 50 °C significantly increased the intensities of overall taste, umami, sweetness and richness, and decreased bitterness values compared with other groups. The residual activities of DPP I and cathepsin B + L in 1000 W & 50 °C maintained 48.71% and 24.94% of control group, respectively; the intense degradation of structural proteins was observed by label-free proteomics, accordingly. The contents of total free amino acids from 4522.64 mg/100 g muscles in control group increased to 5838.75 mg/100 g muscles in 1000 W & 50 °C; the largest increase of sweet and umami amino acids observed in 1000 W & 50 °C was responsible for the improvement of taste quality of defective dry-cured ham.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
| | - Qiang Xia
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Jun He
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Yang-Ying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Ya-Li Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, PR China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo 315211, PR China.
| | - Jin-Xuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, PR China.
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Xiao-Hui G, Jing W, Ye-Ling Z, Ying Z, Qiu-Jin Z, Ling-Gao L, Dan C, Yan-Pei H, Sha G, Ming-Ming L. Mediated curing strategy: An overview of salt reduction for dry-cured meat products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2029478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Gong Xiao-Hui
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Wan Jing
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Zhou Ye-Ling
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhou Ying
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Zhu Qiu-Jin
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
- Key Laboratory Mountain Plateau Animals Genetics and Breeding, Ministry of Education, Guiyang, Guizhou, China
| | - Liu Ling-Gao
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Chen Dan
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Huang Yan-Pei
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Gu Sha
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
| | - Li Ming-Ming
- School of Liquor & Food Engineering, Guizhou University, Guiyang, Guizhou, China
- Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing Guizhou University, Guiyang, China
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Volatile compounds in high-pressure-treated dry-cured ham: A review. Meat Sci 2021; 184:108673. [PMID: 34662747 DOI: 10.1016/j.meatsci.2021.108673] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 09/08/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
The use of high pressure processing (HPP) for the treatment of dry-cured ham and other meat products has considerably increased worldwide. Its well-documented lethal effect on pathogenic and spoilage bacteria ensures the microbial safety of dry-cured ham and extends its shelf life. However, the effects of HPP on the volatile compounds, odor and aroma of dry-cured ham are less known. In the present review, the effects of HPP on the enzymes and microorganisms responsible for the generation of volatile compounds in dry-cured ham and the changes in the levels of the main groups of volatile compounds resulting from different HPP treatments are discussed. Particular attention is devoted to the fate of odor-active compounds after HPP treatments and throughout further commercial storage. The use of efficient sensory techniques yielding odor and aroma outputs closer to those perceived by consumers is encouraged. Needs for future research on the volatile compounds, odor and aroma of HPP-treated dry-cured ham are highlighted.
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Zhou CY, Pan DD, Cao JX, Zhou GH. A comprehensive review on molecular mechanism of defective dry-cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Compr Rev Food Sci Food Saf 2021; 20:3838-3857. [PMID: 34118135 DOI: 10.1111/1541-4337.12779] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 04/14/2021] [Accepted: 05/03/2021] [Indexed: 02/01/2023]
Abstract
Excessive bitterness, pastiness, and adhesiveness are the main organoleptic and textural defects of dry-cured ham, which often cause a lot of financial losses to manufacturers and seriously damage the quality of the product. These sensory and textural defects are related to the protein degradation of dry-cured ham. Proteomics shows great potential to improve our understanding of the molecular mechanism of sensory and textural defects and identify biomarkers for monitoring their quality traits. This review presents some of the major achievements and considerations in organoleptic and textural defects of dry-cured ham by proteomics analysis in the recent decades and gives an overview about how to correct sensory and textural defects of dry-cured ham. Proteomics reveals that muscle proteins derived from myofibril and cytoskeleton and involved in metabolic enzymes and oxygen transport have been identified as potential biomarkers in defective dry-cured ham. Relatively high residual activities of cathepsin B and L are responsible for the excessive degradation of these protein biomarkers in defective dry-cured ham. Ultrasound-assisted mild thermal or high-pressure treatment shows a good correction for the organoleptic and textural defects of dry-cured ham by changing microstructure and conformation of muscle proteins by accelerating degradation of proteins and polypeptides into free amino acids.
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Affiliation(s)
- Chang-Yu Zhou
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
| | - Dao-Dong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Jin-Xuan Cao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China.,Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food & Pharmaceutical Sciences, Ningbo University, Ningbo, P.R. China
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, P.R. China
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Coll-Brasas E, Laguna L, Tárrega A, Arnau J, Claret A, Fulladosa E. Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111272] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Contreras M, Benedito J, Quiles A, Lorenzo J, Fulladosa E, Garcia-Perez J. Correction of defective textures in packaged dry-cured pork ham by applying conventional and ultrasonically-assisted mild thermal treatments. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Coll-Brasas E, Arnau J, Gou P, Lorenzo J, García-Pérez J, Fulladosa E. Effect of high pressure processing temperature on dry-cured hams with different textural characteristics. Meat Sci 2019; 152:127-133. [DOI: 10.1016/j.meatsci.2019.02.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 12/19/2018] [Accepted: 02/21/2019] [Indexed: 11/29/2022]
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10
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Pérez-Santaescolástica C, Fraeye I, Barba FJ, Gómez B, Tomasevic I, Romero A, Moreno A, Toldrá F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.011] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Contreras M, Benedito J, Bon J, Garcia-Perez J. Accelerated mild heating of dry-cured ham by applying power ultrasound in a liquid medium. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.10.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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12
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Martínez-Onandi N, Rivas-Cañedo A, Picon A, Nuñez M. Influence of compositional characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham after prolonged refrigerated storage. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Bosse Née Danz R, Müller A, Gibis M, Weiss A, Schmidt H, Weiss J. Recent advances in cured raw ham manufacture. Crit Rev Food Sci Nutr 2017; 58:610-630. [PMID: 27469301 DOI: 10.1080/10408398.2016.1208634] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety are needed. In the current review, an overview of European protected cured raw hams is presented. Furthermore, traditional methods for cured raw ham production together with recent advantages in the techniques for pretreatment (trimming, blade tenderization, and freeze-thawing), curing/salting (tumbling, vacuum impregnation, pulsed pressure, ultrasound, pulsed electric fields, simultaneous thawing/salting), drying/ripening (Quick-Dry-Slice-process, oil drop application, high temperature short time process) and postprocessing (vacuum and modified atmosphere packaging, high hydrostatic pressure, high pressure carbon dioxide, high pressure carbon dioxide with ultrasound) are described. Moreover, application techniques and effects of protective cultures and starter cultures, such as molds, yeasts, coagulase-negative staphylococci and lactic acid bacteria, on cured raw ham quality and safety are reviewed.
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Affiliation(s)
- Ramona Bosse Née Danz
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Anne Müller
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Monika Gibis
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Agnes Weiss
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Herbert Schmidt
- b Department of Food Microbiology and Hygiene , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
| | - Jochen Weiss
- a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany
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14
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Effect of salt and moisture content reduction on physical and microbiological properties of salted, pressed and freeze dried turkey meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.032] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Multiple spectroscopic approach to elucidate water distribution and water–protein interactions in dry-cured ham after high pressure processing. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.09.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Li F, Liu Z, Sun T, Ma Y, Ding X. Confocal three-dimensional micro X-ray scatter imaging for non-destructive detecting foreign bodies with low density and low-Z materials in food products. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.043] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. Meat Sci 2015; 100:91-6. [DOI: 10.1016/j.meatsci.2014.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 10/02/2014] [Accepted: 10/05/2014] [Indexed: 11/20/2022]
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