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Dry-cured ham cuts and slices were stored at 4±2°C for 8 months under vacuum and modified atmosphere (20% CO(2)+80% N(2)), respectively. Instrumental colour and texture, pH, non-protein nitrogen, total volatile basic nitrogen, acidity, lipid oxidation, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The(More)
Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputación de Teruel, DU2; DanBred, DU3) were analyzed for carcass and meat quality. Carcass leanness and fat parameters were measured at the last rib and at the space between the 3rd and 4th last ribs counting from the last one.(More)
This paper reports the effects of different concentrations of carbon dioxide and the presence of low levels of carbon monoxide on quality attributes throughout storage of fresh pork sausages. Four pork forelegs (initial pH 5.5-5.7) were used to prepare a total of 120 fresh sausages, which were packaged in different atmospheres containing(More)
The paper investigates the degree of convergence between trained panelists and consumers with regard to overall quality assessment and acceptability, respectively. In particular, the main sensory drivers used by both groups of assessors in their valuations, are investigated: first, a Principal Component Analysis (PCA) is applied to identify main dimensions(More)
The evolution of biochemical, instrumental colour and texture, sensory parameters and consumer acceptability of 12-month dry-cured hams maintained up to 26 months under "bodega" conditions (18°C, 75% relative humidity) was assessed, in order to investigate the influence of extended ripening on their sensory characteristics and acceptability. Results(More)
The effects of rosemary, in combination with ascorbic acid, red beet root, and sodium lactate, as well as their mixtures, on the inhibition of both lipid and pigment oxidation of fresh pork sausages packaged in a modified atmosphere were studied. Sausages (240) were packaged in a 80% O2 + 20% CO2 gas mixture and analyzed for CIE a, metmyoglobin, TBARS,(More)
The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4±2°C; 8 months) or freezing (-18±1°C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile(More)
Pork forelegs were used for manufacturing fresh sausages, treated with different natural antioxidants (rosemary, ascorbic acid and black pepper), packaged in 80% O(2)+20% CO(2) atmosphere and displayed at 2±1°C under different lightings (darkness, standard fluorescent, low-UV colour-balanced lamp and standard fluorescent plus a UV-filter). Two packs for(More)
Two panels of assessors from France and Spain assessed 41 dry-cured hams from diverse geographical origins, pig breedings and feedings. Univariate (Kolmogorov-Smirnov test and t-test) and multivariate (canonical correlation and principal component analysis) statistical procedures have been used to explain the agreement and disagreement between panels(More)
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