Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

Food Science and Technology International

Volumn 20, Issue 4, 2014, Pages 275-285

  Jimenez, Edith Corona ^a   García Pérez, Jose Vicente ^a   Canillas, Sonia Ventanas ^b   Fort, Jose Javier Benedito ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

meat products; modeling; non destructive testing; Ultrasonics

Indexed keywords

CURING; FATTY ACIDS; MEATS; MODELS; NONDESTRUCTIVE EXAMINATION; ULTRASONIC MEASUREMENT; ULTRASONIC VELOCITY; ULTRASONICS;

DRY-CURED MEAT PRODUCTS; FATTY ACID COMPOSITION; LINEAR RELATIONSHIPS; MEAT PRODUCTS; NON DESTRUCTIVE TESTING; SEMIEMPIRICAL EQUATION; TEMPERATURE DEPENDENCE; ULTRASONIC CHARACTERIZATION;

DRYING;

FATTY ACID; LARD; SUNFLOWER OIL; VEGETABLE OIL;

ANIMAL; ARTICLE; DESICCATION; FAT INTAKE; FEASIBILITY STUDY; FOOD HANDLING; FREEZING; HEAT; MEAT; METHODOLOGY; STATISTICS; SWINE; ULTRASOUND;

ANIMALS; DESICCATION; DIETARY FATS; FATTY ACIDS; FEASIBILITY STUDIES; FOOD HANDLING; FREEZING; HOT TEMPERATURE; MEAT PRODUCTS; PLANT OILS; SWINE; ULTRASONICS;

EID: 84900523013     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213482915     Document Type: Article

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