Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
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DOI: 10.1016/j.jfoodeng.2019.109690
Abstract: Abstract The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different… read more here.
Keywords: pastiness; cured pork; pork ham; dry cured ... See more keywords