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  1. Article

    Open Access

    Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

    The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For ...

    Antonio Jiménez, Alberto González-Mohino… in European Food Research and Technology (2022)

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  2. No Access

    Chapter

    Spectrophotometric Analysis of Protein Carbonyls

    Oxidation of proteins is a major threat to their functionality and to the sensory properties and nutritional value of meat and meat products. Moreover, the intake of protein oxidation products may also involve...

    Francesca Soglia, Giulia Baldi… in Methods to Assess the Quality of Meat Prod… (2022)