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Influence of brine concentration on swelling pressure of pork meat throughout salting

JOURNAL ARTICLE published November 2010 in Meat Science

Authors: M. Aliño | R. Grau | A. Fernández-Sánchez | A. Arnold | J.M. Barat

https://doi.org/10.1016/j.meatsci.2010.04.010 Actions

Effect of tiger nut fibre on quality characteristics of pork burger

JOURNAL ARTICLE published May 2010 in Meat Science

Authors: E. Sánchez-Zapata | C.M. Muñoz | E. Fuentes | J. Fernández-López | E. Sendra | E. Sayas | C. Navarro | J.A. Pérez-Alvarez

https://doi.org/10.1016/j.meatsci.2009.12.006 Actions

Meat products and consumption culture in the West

JOURNAL ARTICLE published September 2010 in Meat Science

Authors: H.J. Swatland

https://doi.org/10.1016/j.meatsci.2010.04.024 Actions

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

JOURNAL ARTICLE published July 2010 in Meat Science

Authors: F. Sánchez-Molinero | J. Arnau

https://doi.org/10.1016/j.meatsci.2010.02.010 Actions

Effect of the molecular weight and concentration of chitosan in pork model burgers

JOURNAL ARTICLE published August 2011 in Meat Science

Authors: E. Sayas-Barberá | J. Quesada | E. Sánchez-Zapata | M. Viuda-Martos | F. Fernández-López | J.A. Pérez-Alvarez | E. Sendra

https://doi.org/10.1016/j.meatsci.2011.03.007 Actions

Estimation of in vivo body composition of Iberian pigs using bioelectric impedance and ultrasonography techniques

JOURNAL ARTICLE published July 2024 in Meat Science

Authors: Consolación García-Contreras | Fernando Sánchez-Esquiliche | Manuel Lachica | Ignacio Fernández-Fígares | Fernando Gómez-Carballar | Gema Matos | Luis Lara | Rosa Nieto

https://doi.org/10.1016/j.meatsci.2024.109484 Actions

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

JOURNAL ARTICLE published November 2013 in Meat Science

Research funded by CYTED-IBEROFUN (110AC0386)

Authors: E. Sánchez-Zapata | V. Zunino | J.A. Pérez-Alvarez | J. Fernández-López

https://doi.org/10.1016/j.meatsci.2013.05.026 Actions

Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef

JOURNAL ARTICLE published October 2010 in Meat Science

Authors: Ofelia G. Meza-Márquez | Tzayhrí Gallardo-Velázquez | Guillermo Osorio-Revilla

https://doi.org/10.1016/j.meatsci.2010.05.044 Actions

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

JOURNAL ARTICLE published October 2008 in Meat Science

Authors: J. Fernández-López | E. Sendra | E. Sayas-Barberá | C. Navarro | J.A. Pérez-Alvarez

https://doi.org/10.1016/j.meatsci.2008.01.010 Actions

Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham

JOURNAL ARTICLE published December 2008 in Meat Science

Authors: F. Sánchez-Molinero | J. Arnau

https://doi.org/10.1016/j.meatsci.2008.04.029 Actions

Candidate SNPs for meat quality and carcass composition in free-range Iberian pigs

JOURNAL ARTICLE published January 2024 in Meat Science

Authors: Patricia Palma-Granados | María Muñoz | Miguel A. Delgado-Gutierrez | Cristina Óvilo | Yolanda Nuñez | Miguel A. Fernández-Barroso | Fernando Sánchez-Esquiliche | Luisa Ramírez | Juan M. García-Casco

https://doi.org/10.1016/j.meatsci.2023.109373 Actions

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth

JOURNAL ARTICLE published March 2010 in Meat Science

Authors: F. Sánchez-Molinero | J.A. García-Regueiro | J. Arnau

https://doi.org/10.1016/j.meatsci.2009.09.008 Actions

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

JOURNAL ARTICLE published July 2010 in Meat Science

Authors: M. Viuda-Martos | Y. Ruiz-Navajas | J. Fernández-López | J.A. Pérez-Álvarez

https://doi.org/10.1016/j.meatsci.2010.03.007 Actions

Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

JOURNAL ARTICLE published March 2010 in Meat Science

Authors: Juan Camilo Ospina-E | Adriana Cruz-S | José Angel Pérez-Álvarez | Juana Fernández-López

https://doi.org/10.1016/j.meatsci.2009.10.003 Actions

Effects of porcine MC4R and LEPR polymorphisms, gender and Duroc sire line on economic traits in Duroc×Iberian crossbred pigs

JOURNAL ARTICLE published May 2011 in Meat Science

Authors: G. Muñoz | E. Alcázar | A. Fernández | C. Barragán | A. Carrasco | E. de Pedro | L. Silió | J.L. Sánchez | M.C. Rodríguez

https://doi.org/10.1016/j.meatsci.2010.12.018 Actions

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham

JOURNAL ARTICLE published April 2010 in Meat Science

Authors: V. Parra | J. Viguera | J. Sánchez | J. Peinado | F. Espárrago | J.I. Gutierrez | A.I. Andrés

https://doi.org/10.1016/j.meatsci.2009.11.013 Actions

Changes in fatty acids and polar material of restructured low-fat or walnut-added steaks pan-fried in olive oil

JOURNAL ARTICLE published October 2008 in Meat Science

Authors: J. Librelotto | S. Bastida | A. Serrano | S. Cofrades | F. Jiménez-Colmenero | F.J. Sánchez-Muniz

https://doi.org/10.1016/j.meatsci.2008.01.006 Actions

Eating quality of beef from biotypes included in the PGI “Ternera Asturiana” showing distinct physicochemical characteristics and tenderization pattern

JOURNAL ARTICLE published October 2010 in Meat Science

Authors: V. Sierra | L. Guerrero | V. Fernández-Suárez | A. Martínez | P. Castro | K. Osoro | M.J. Rodríguez-Colunga | A. Coto-Montes | M. Oliván

https://doi.org/10.1016/j.meatsci.2010.05.007 Actions

The Effects of the Cecure® Antimicrobial1 Applied as an Electrostatic Spray on the Shelf-Life and Levels of Escherichia coli on Raw Beef Briskets

JOURNAL ARTICLE published 15 December 2010 in International Journal of Meat Science

Authors: P.E. Cook | K.L. Beers | T.F. Yeaman | O. Trujillo

https://doi.org/10.3923/ijmeat.2011.80.80 Actions
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