Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Identification and quantification of corncob as adulterant in corn dough and tortilla by MIR–FTIR spectroscopy and multivariate analysis

(2013) Andrés Piña-Barrera et al.   CyTA-Journal of Food

Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

(2012) M. Utrera et al.   MEAT SCIENCE

Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions

(2012) C. Kapper et al.   MEAT SCIENCE

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

(2012) Tomasz Lesiów et al.   MEAT SCIENCE

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

(2012) Vladimir M. Tomović et al.   MEAT SCIENCE

Low-frequency dielectric spectrum to determine pork meat quality

(2010) Marta Castro-Giráldez et al.   Innovative Food Science & Emerging Technologies

The prevalence of PSE characteristics in pork and cooked ham — Effects of season and lairage time

(2010) V. Van de Perre et al.   MEAT SCIENCE

The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams

(2010) Gabriel Hugenschmidt et al.   MEAT SCIENCE

Application of near infrared reflectance spectroscopy to predict meat and meat products quality: A review

(2009) N. Prieto et al.   MEAT SCIENCE

Application of NIR and MIR spectroscopy in quality control of potato chips

(2008) Cecilia Shiroma et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Meat quality assessment using biophysical methods related to meat structure

(2008) Jean-Louis Damez et al.   MEAT SCIENCE

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE