Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System

Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives

(2013) Valérie Lengard Almli et al.   AQUACULTURE INTERNATIONAL

The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking

(2013) Laure Bombrun et al.   MEAT SCIENCE

The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

(2013) Margit Dall Aaslyng et al.   MEAT SCIENCE

The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams

(2013) Z. Pietrasik et al.   MEAT SCIENCE

Development and application of “The Two Image” method for accurate object recognition and color analysis

(2012) Zayde Alçiçek et al.   JOURNAL OF FOOD ENGINEERING

Salt in food processing; usage and reduction: a review

(2011) William Albarracín et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Trends in application of imaging technologies to inspection of fish and fish products

(2011) John Reidar Mathiassen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Genetic parameters of meat quality traits in two pig breeds measured by rapid methods

(2010) E. Gjerlaug-Enger et al.   Animal

Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters

(2010) Emanuela Zanardi et al.   MEAT SCIENCE

Prediction of beef palatability from colour, marbling and surface texture features of longissimus dorsi

(2009) Patrick Jackman et al.   JOURNAL OF FOOD ENGINEERING

Classification of pre-sliced pork and Turkey ham qualities based on image colour and textural features and their relationships with consumer responses

(2009) Abdullah Iqbal et al.   MEAT SCIENCE

Texture appearance characterization of pre-sliced pork ham images using fractal metrics: Fourier analysis dimension and lacunarity

(2008) Nektarios A. Valous et al.   FOOD RESEARCH INTERNATIONAL

Analysis and classification of commercial ham slice images using directional fractal dimension features

(2008) Fernando Mendoza et al.   MEAT SCIENCE

Prediction of beef eating qualities from colour, marbling and wavelet surface texture features using homogenous carcass treatment

(2008) Patrick Jackman et al.   PATTERN RECOGNITION

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE