Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)
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DOI: 10.3390/foods10091983
Abstract: The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a… read more here.
Keywords: cured loins; apply cata; iberian dry; dry cured ... See more keywords
Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins
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DOI: 10.3390/foods11060796
Abstract: Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been… read more here.
Keywords: pork loins; color; cured pork; nitrite free ... See more keywords