Article
Chemistry, Analytical
Shui Jiang, Chendie Ni, Gaole Chen, Yuan Liu
Summary: This study introduces a novel distance-probability classification (DPC) method for pattern recognition of multiple intelligent sensory technologies, achieving a high accuracy rate in classifying hams. Additionally, back propagation neural network (BPNN) models show satisfactory performance in predicting aging time and sensory attributes. The fusion of multiple intelligent sensory technologies data proves to be a promising method for food evaluation.
SENSORS AND ACTUATORS B-CHEMICAL
(2021)
Article
Food Science & Technology
Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, Alcineia de Lemos Souza Ramos, Roberta Hilsdorf Piccoli, Eduardo Mendes Ramos
Summary: This study evaluated the effects of the acidulant GdL and drying on the characteristics of boneless dry-cured lamb hams. The use of GdL reduced drying time and increased lactic acid bacteria counts. GdL did not affect water activity, lipid oxidation, and color and texture characteristics, but a higher drying rate resulted in greater hardness and chewiness.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Renyong Liao, Qiang Xia, Changyu Zhou, Fang Geng, Ying Wang, Yangying Sun, Jun He, Daodong Pan, Jinxuan Cao
Summary: The study revealed that spoiled ham has lower sensory quality and overall acceptance compared to normal ham, and metabolites derived from protein degradation are the key factors contributing to the unpleasant taste. The main metabolic pathways in spoiled ham include purine metabolism, pyrimidine metabolism, and protein degradation, shedding light on the formation mechanism of unpleasant taste in spoiled ham.
Article
Computer Science, Artificial Intelligence
Eva Cernadas, Manuel Fernandez-Delgado, Elena Fulladosa, Israel Munoz
Summary: Dry-cured ham is a popular Mediterranean meat product consumed worldwide. A complete automatic system combining color texture features and machine learning models has been proposed to predict the marbling degree of dry-cured ham slices. The system achieved a high accuracy in marbling prediction with a correlation of 0.92 and a mean absolute error of 0.46. This system has significant implications for the dry-cured ham industry.
EXPERT SYSTEMS WITH APPLICATIONS
(2022)
Article
Food Science & Technology
Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng
Summary: This study evaluated the rate of flavor release in the mouth from traditional dry-cured pork and found that oral processing behavior and salivary release have significant effects on the flavor release of dry-cured pork, which can lead to significant changes in sensory perception during oral processing.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Entomology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Santanu Kundu, Courtney A. Crist, J. Byron Williams, M. Wes Schilling
Summary: The research shows that chitosan-coated nets, combined with xanthan gum and propylene glycol, can help control mite growth on dry-cured hams, with no significant impact on the sensory attributes of the ham slices.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Food Science & Technology
Ping Li, Hui Zhou, Zhiqi Wang, Sam Al-Dalali, Wen Nie, Feiran Xu, Cong Li, Peijun Li, Kezhou Cai, Baocai Xu
Summary: Using HS-GC-IMS technology, this study investigated the flavor compounds present during the making of Jinhua dry-cured ham, identifying key volatile organic compounds at different stages and revealing the critical substances involved in flavor formation.
Article
Food Science & Technology
Xiaoguang Dong, Libing Gao, Haijun Zhang, Jing Wang, Kai Qiu, Guanghai Qi, Shugeng Wu
Summary: The study evaluated the sensory qualities of eggs from three commercial laying breeder strains, finding significant differences in smell profiles and successfully discriminating the breeds based on electronic nose data.
Article
Food Science & Technology
Beatriz Munoz-Rosique, Noelia Hernandez-Correas, Adela Abellan, Estefania Bueno, Rafael Gomez, Luis Tejada
Summary: This study evaluated the impact of salt reduction and pig genetic line on the bioactivity of boneless hams. The results showed that both pig genetic line and salt reduction have an influence on the bioactivity of the hams.
Article
Engineering, Chemical
Kang Qian, Yin Bao, Jianxi Zhu, Jun Wang, Zhenbo Wei
Summary: In this study, a portable e-nose equipped with a smartphone was developed to identify different grades of Chinese dry-cured ham using GC-IMS technology and a hybrid filter-wrapper method for feature optimization. SVM algorithm yielded the best prediction results, with an accuracy of 96.06% and a time consumption of 17.32 s. The filter-wrapper method performed well in optimizing feature data and enabling clear identification of ham grades.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Shui Jiang, Dong Xia, Xiaoming Wang, Yaozhou Zhu, Gaole Chen, Yuan Liu
Summary: This study characterized the volatile compounds of four Yunnan dry-cured hams using MMSE and GC-MS, identifying aldehydes and alkanes as the most abundant components. PCA revealed potential dominant compounds, while GC-O analysis showed key aroma-active compounds in Yunnan dry-cured hams.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
J. R. Lucas, J. A. Carcel, R. Velasco, J. Benedito, M. C. Cabeza
Summary: The heterogeneity of dry-cured ham size and fat layer thickness can affect the effectiveness of E-beam treatment in ensuring its microbiological and sensory quality. This study aimed to model the electron range in boned dry-cured ham based on these factors. The developed model, which explains 99.2% of the dose distribution variability, suggests that thicker subcutaneous fat layers lead to greater electron ranges and that a 2 kGy treatment can sanitize high-risk contamination areas during the deboning process.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Chemistry, Applied
Marta Gallego, Fidel Toldra, Leticia Mora
Summary: HILIC combined with tandem mass spectrometry was used to analyze seven dipeptides in dry-cured hams sampled at different processing times. The results showed an increase in concentration of certain dipeptides with processing time, while others decreased. In silico analyses revealed sensory characteristics and predicted properties of the dipeptides studied.
Article
Chemistry, Applied
Abraham Pajuelo, Soledad Sanchez, Trinidad Perez-Palacios, Daniel Caballero, Jesus Diaz, Teresa Antequera, Carlos F. Marcos
Summary: This study used 1H NMR spectroscopy to analyze the lipid profile of Iberian hams for the first time, revealing that fatty acid concentration and triacylglyceride hydrolysis products are key determinants of quality. Additionally, chemometric analysis allowed for classification of Iberian hams based on pig breed and feeding regime.
Article
Entomology
Jacqueline M. Maille, M. Wes Schilling, Thomas W. Phillips
Summary: The pests Tyrophagus putrescentiae and Necrobia rufipes are harmful to dry-cured hams. The banned fumigant methyl bromide was effective in controlling these pests, so alternative fumigants such as propylene oxide and ethyl formate were evaluated. Both fumigants were found to be effective in controlling the pests, but mite eggs were more difficult to control. The presence of food products did not significantly affect the efficacy of the fumigants.
Article
Food Science & Technology
Gennaro Catillo, Martina Zappaterra, Domenico Pietro Lo Fiego, Roberto Steri, Roberta Davoli
Summary: This study investigated the relationship between EUROP pig carcass grading and fatty acid composition, demonstrating the importance of saturated fatty acids and n-6 polyunsaturated fatty acids in distinguishing carcass classes.
Article
Food Science & Technology
Gabriella Giovanelli, Carola Cappa
Summary: The study demonstrated that HMF formation in bread is influenced by heat treatment intensity and browning indices, showing strong correlations between them.
Article
Chemistry, Multidisciplinary
Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego, Andrea Pulvirenti
Summary: This study showed that temperature has a major impact on the physicochemical properties of sous vide cooked chicken breast fillets, while cooking time plays a minor role. Increasing temperature led to higher cooking loss, lipid oxidation, and pH, while increasing time affected mainly moisture content, cooking loss, and color.
APPLIED SCIENCES-BASEL
(2021)
Article
Food Science & Technology
Anna Maria Belmonte, Paolo Macchioni, Giovanna Minelli, Corina Scutaru, Luisa Antonella Volpelli, Domenico Pietro Lo Fiego
Summary: The high linolenic acid diet supplementation did not affect carcass traits or meat chemical composition, but did improve fatty acid composition and oxidative stability of lipids, offering new opportunities for more consumer-friendly and eco-friendly products.
ITALIAN JOURNAL OF FOOD SCIENCE
(2021)
Review
Food Science & Technology
Martina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, Anna Maria Belmonte, Barbara Padalino, Roberta Davoli
Summary: The study described the multivariate structure of Semimembranosus muscle and backfat fatty acid composition in Italian Large White heavy pigs, and found that environmental factors and carcass characteristics can affect fatty acid variations. Slaughtering season was identified as a relevant factor shaping both backfat and muscle fatty acid composition, indicating the importance of considering environmental factors in understanding fatty acid metabolism and deposition in finishing pigs.
Article
Food Science & Technology
Martina Zappaterra, Gennaro Catillo, Domenico Pietro Lo Fiego, Giovanna Minelli, Barbara Padalino, Roberta Davoli
Summary: Most fatty acids in Semimembranosus muscle and backfat have a common genetic basis, but there are also tissue-specific genetic controls for certain fatty acids. The variations in fatty acid composition between the two tissues have low-to-medium heritability values, suggesting the presence of genetic mechanisms that differentiate fatty acid deposition between the two.
Article
Nutrition & Dietetics
Cristina Proserpio, Elvira Verduci, Gianvincenzo Zuccotti, Ella Pagliarini
Summary: The study found that overweight adolescents had poorer ability to correctly identify all tastes, and cross-modal interactions varied according to their body mass index, with odor addition significantly increasing sensory desirable characteristics.
Article
Food Science & Technology
Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini, Monica Laureati
Summary: The study found that consumers' overall liking of products enriched with tartary buckwheat decreased as the concentration of the ingredient increased, although the TB20 and TB30 samples were well accepted. Consumers showed varying behaviors in liking, with some showing increased preferences with higher amounts of tartary buckwheat. Keeping the concentration of tartary buckwheat up to 30% could lead to the development of new products that are accepted by consumers.
Article
Food Science & Technology
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Summary: This study aimed to explore the relationship between actual liking and sensory perception in four food models. The results showed that liking increased with sweetness responsiveness, decreased with sourness and pungency perception, and had an inverted U-shaped relationship with saltiness. The study also identified four clusters of consumers based on their responsiveness to target sensations. Unexpected indications were found, such as adding sugar to coffee or preferring spicy foods differentiated consumers with positive correlations from those with negative correlations.
Correction
Food Science & Technology
Isabella Endrizzi, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella, Sara Spinelli, Ella Pagliarini, Monica Laureati, Luisa Torri, Alessandra Bendini, Tullia Gallina Toschi, Fiorella Sinesio, Stefano Predieri, Flavia Gasperi
Article
Food Science & Technology
Noemi Sofia Rabitti, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati
Summary: The Rate-All-That-Apply method (RATA) with semi-trained judges was used to characterize a large and heterogeneous Italian wine sample. The judges showed high repeatability and good panel reliability. The multi-factor analysis revealed the discriminatory ability of the panel, with red wines described by bitterness, astringency, body, alcohol, and specific olfactory stimuli, while white wines were described by saltiness, sourness, and citrus, tropical fruits, and white flowers odors. The RATA method is a suitable and reliable alternative to gather information about the sensory perception of wines, even with limited availability of consumer panels.
Article
Food Science & Technology
Noemi Sofia Rabitti, Marta Appiani, Alessandra Marti, Susanna Buratti, Simona Benedetti, Giulia Chiodaroli, Cristina Proserpio, Monica Laureati
Summary: This study characterized gluten-free porridge-type formulations prepared using corn and buckwheat flour, finding that products containing Tartary buckwheat were darker, firmer, and had a higher intensity of bitter taste and astringency. The impact of buckwheat species was more significant at 30% and 40% levels, indicating that lower additions may mask the differences between the species. The gathered information could support the food industry in reformulating products with buckwheat.
Article
Food Science & Technology
Dea Korcari, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, Maria Grazia Fortina
Summary: This research evaluated the impact of adjunct cultures of selected lactic acid bacteria (LAB) on fermentation parameters, chemical composition, and sensory profile of fine cocoa and chocolate. The results showed that the addition of adjunct cultures influenced the proteolytic processes and the free amino acid profile, leading to an increase in the complexity of the flavor profile of the chocolate.
Article
Food Science & Technology
Katia D'Ambra, Giovanna Minelli, Domenico Pietro Lo Fiego
Summary: This study evaluated the effect of adding hazelnut skin and dry tomato peel to pork burgers against oxidation and found that hazelnut skin was more effective in inhibiting oxidation. Both by-products provided dietary fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/omega-3 ratio.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Giovanna Minelli, Katia D'Ambra, Paolo Macchioni, Domenico Pietro Lo Fiego
Summary: The effects of different dietary n-6/n-3 PUFA ratios and gender on carcass traits and lipid quality in medium-heavy pig tissues have been poorly studied. This study found that reducing the n-6/n-3 ratio in the diet can improve fatty acid composition and nutritional indices, while gender has minimal influence.
Article
Food Science & Technology
Xinxin Zhao, Xiankun Sun, Bangcheng Lai, Rui Liu, Mangang Wu, Qingfeng Ge, Hai Yu
Summary: This research investigates the effect of different ultrasonic powers on the quality of pork meatballs. The results show that pork meatballs cooked with ultrasound at 450 W have the most uniform and smooth structures. The water retention capacity of the meatballs first increased and then decreased with increasing ultrasonic powers. The study concludes that appropriate ultrasonic power can improve the physicochemical properties and microstructure of pork meatballs, making ultrasonic technology an effective method for improving meat product quality.
Article
Food Science & Technology
J. Tholen, J. Grosse-Kleimann, G. Schulze Althoff, L. Kreienbrock, M. Upmann
Summary: This study provides an up-to-date evaluation of visual contamination on the slaughter line in a German industrial slaughterhouse. The main contamination types were intestinal contents and the affected areas were mostly small.
Article
Food Science & Technology
Dante T. Valente Jr, Ira B. Mandell, Benjamin M. Bohrer, Justice B. Dorleku, Cheryl P. Campbell, Tadeu E. Silva, Edenio Detmann, Alysson Saraiva, Manuel Juarez, Marcio S. Duarte
Summary: The objective of this study was to assess the influence of carcass traits on consumer evaluation of pork eating quality. The results showed no significant correlations between carcass traits and pork eating quality traits. Tenderness and overall acceptability were negatively correlated with cooking loss and shear force.
Article
Food Science & Technology
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong
Summary: This study investigated the effect of high pressure pretreatment on the stability of pork loins during supercooling preservation. The results showed that high pressure pretreatment improved the stability of pork loins during supercooling preservation and reduced property changes compared to normal refrigeration.
Article
Food Science & Technology
Bulent Ekiz, P. Dilara Kecici, Y. Ziya Ograk, Hulya Yalcintan, Alper Yilmaz
Summary: The study suggests that the EUROP classification system may have different effectiveness in distinguishing carcass and meat quality in thin- and fat-tailed sheep breeds, and that varying levels of fatness and conformation classes significantly influence carcass characteristics.
Article
Food Science & Technology
Luciano Gutierrez, Roberto Lai, Giuseppe Nocella, Maria Sabbagh
Summary: Dry-aged beef provides a unique taste experience with superior qualities compared to traditional beef. This study analyzed the factors influencing consumers' intention to consume and willingness to pay for dry-aged beef, using an extended version of the Theory of Planned Behavior model that includes meat-eater identity. The results showed that meat-eater identity significantly influenced participants' intention to consume, with the most significant impact mediated by attitudes, subjective norms, and perceived behavioral control. Furthermore, the intention to consume strongly influenced the willingness to pay for dry-aged beef.
Article
Food Science & Technology
Patricia M. Ramos, Tracy L. Scheffler, Mariane Beline, Jocelyn Bodmer, David E. Gerrard, Saulo Luz Silva
Summary: The consumption of beef is expected to increase globally, which requires the use of Bos indicus cattle that are well-adapted to harsh climates. However, beef from these cattle is considered inferior due to lower tenderness values and reduced intramuscular fat content. Despite these drawbacks, the benefits of using Bos indicus genetics are significant and cannot be ignored.
Article
Food Science & Technology
Patricia Palma-Granados, Maria Munoz, Miguel A. Delgado-Gutierrez, Cristina Ovilo, Yolanda Nunez, Miguel A. Fernandez-Barrosso, Fernando Sanchez-Esquiliche, Luisa Ramirez, Juan M. Garcia-Casco
Summary: This study evaluated the effects of a set of 26 polymorphisms on premium cuts weights and meat quality in a larger population. The results suggest that these polymorphisms are associated with meat quality traits but may not have undesirable effects on carcass composition. Further research is needed to validate these findings.
Article
Food Science & Technology
Germani Adrian Munoz-Osorio, Cem Tirink, Thobela Louis Tyasi, Marco Antonio Ramirez-Bautista, Alvar Alonzo Cruz-Tamayo, Dany Alejandro Dzib-Cauich, Ricardo A. Garcia-Herrera, Alfonso J. Chay-Canul
Summary: The current study estimated carcass tissue composition in Black Belly ewe lambs using real-time ultrasound measurements and multivariate adaptive regression splines algorithms. The results showed that cold carcass weight and subcutaneous fat thickness were the most effective variables, while longissimus thoracis depth and area were the lowest variables for determining carcass composition.
Article
Food Science & Technology
Ruggero Menci, Giuseppe Luciano, Antonio Natalello, Alessandro Priolo, Fabrizio Mangano, Luisa Biondi, Marco Bella, Manuel Scerra, Massimiliano Lanza
Summary: This study aimed to assess the effect of dietary tara hydrolysable tannins on the performance and meat quality of finishing pigs. The results showed that the addition of tannins tended to reduce the content of certain fatty acids and cholesterol in meat, and delay lipid oxidation. The antioxidant and anti-inflammatory capacity of tara tannins may contribute to these positive effects.
Article
Food Science & Technology
Xiying Li, Minh Ha, Robyn D. Warner, Robert J. E. Hewitt, Darryl N. D'Souza, Frank R. Dunshea
Summary: Genetic lines have significant effects on carcass traits and pork quality. Terminal lines have lower backfat thickness, higher hardness and cohesiveness, and lower IMF content. Different muscles have different texture profiles, and collagen and IMF content greatly contribute to pork texture.
Review
Food Science & Technology
Gianni Battacone, Mondina Francesca Lunesu, Teresa Manso, Ceferina Vieira, Giuseppe Pulina, Anna Nudda
Summary: This paper examines the importance of feeding management practices in improving the nutritional properties of milk from dairy ewes and analyzes the relationship between dietary treatment of lactating ewes and the performance and meat quality of suckling lambs. The findings could be useful in developing production and communication strategies for the lamb meat industry.
Article
Food Science & Technology
B. M. Bohrer, Y. Wang, J. B. Dorleku, C. P. Campbell, I. B. Mandell
Summary: This study evaluated the pH and color of different muscles from pork carcasses and found that the longissimus thoracis had the lowest pH and the lightest and least red color. The pH and color values of the longissimus thoracis were not reliable predictors for other muscles, highlighting the importance of considering individual muscles of interest.
Article
Food Science & Technology
Maria Nobile, Luca Maria Chiesa, Francesco Arioli, Sara Panseri
Summary: This study focuses on the use of biodegradable packaging material (polylactic acid, PLA) for sliced salami as an alternative to the current material (polyethylene terephthalate, PET). The results show that the PLA packaged salami maintains its red color and stable pH throughout the shelf life, with only a slight difference in sensory markers at the end. Consumers still appreciate the product.
Article
Food Science & Technology
Wenxiang Wang, Tianliu Zhang, Lili Du, Keanning Li, Lupei Zhang, Haipeng Li, Xue Gao, Lingyang Xu, Junya Li, Huijiang Gao
Summary: This study compared different types of muscles through transcriptomic analysis and identified differences in gene expression. Several gene modules associated with muscle fiber diameter were also identified. The findings of this study provide insights for breeding to improve meat yield.
