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International Journal of Food Microbiology, ISSN 0168-1605, 01/2019, Volume 289, pp. 200 - 208
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2017, Volume 97, Issue 2, pp. 659 - 668
BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum‐packed ham.... 
specific spoilage organisms (SSOs) | microbial deterioration of food | bacterial microbiome | microbial evaluation of food | MiSeq next‐generation sequencing (NGS) technology | MiSeq next-generation sequencing (NGS) technology | STORAGE | BACTERIA | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | COOKED HAM | CURED MEAT-PRODUCTS | SHELF-LIFE | MICROBIAL DIVERSITY | AGRICULTURE, MULTIDISCIPLINARY | PACKAGING FILM | CHEMISTRY, APPLIED | PCR | FOOD | Food Quality | Humans | Enterobacteriaceae - isolation & purification | Lactobacillaceae - growth & development | Micrococcaceae - isolation & purification | Molecular Typing | Lactobacillaceae - isolation & purification | Fast Foods - microbiology | Vacuum | Poland | Food Packaging | Principal Component Analysis | Enterobacteriaceae - growth & development | Enterobacteriaceae - classification | Micrococcaceae - classification | Sensation | Meat - analysis | Micrococcaceae - growth & development | Computational Biology | Food Storage | Lactobacillaceae - classification | Food Preservation | Fast Foods - analysis | Animals | High-Throughput Nucleotide Sequencing | Mechanical Phenomena | Refrigeration | Sus scrofa | Meat - microbiology | Hydrogen-Ion Concentration | Microbiology | Analysis | Methods | Food packaging | Food contamination & poisoning | Technology | Pork | Microorganisms | Communities | Spoilage | Ham | Deterioration | Bacteria | Organisms | Foods
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2016, Volume 190, pp. 54 - 60
The production of cooked ham on an industrial scale generates two liquid by-products: pork exudate (PE), collected before the salting, has 14% weight dry... 
Proteins | Emulsion | Foam | By-products | Cooked ham | Gel | QUALITY | FOOD SCIENCE & TECHNOLOGY | BOVINE BLOOD | HYDROPHOBICITY | MEAT | ENGINEERING, CHEMICAL | EXTRACTION | WASTE | Pork | Collagen
Journal Article
Food Chemistry, ISSN 0308-8146, 04/2016, Volume 196, pp. 76 - 82
The influence of intramuscular fat content (high – HI low – LI) and fatty acid composition on pork cooked cured ham flavour was analysed by gas... 
Odour-active aroma compounds | Sensory attributes | Cooked cured pork ham | Intramuscular fat | Animals | Cooking | Fatty Acids, Unsaturated - chemistry | Swine | Maillard Reaction | Female | Fatty Acids, Unsaturated - analysis | Red Meat - analysis | Odorants - analysis | Pork
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 08/2016, Volume 36, pp. 294 - 302
The food industry must develop effective methods to address the reduction of salt in meat products and contribute to the reduction of salt consumption... 
Phosphates | HPP | KCl | High pressure processing | Cooked ham | Salt reduction | PORK SAUSAGES | QUALITY | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | PRESSURIZATION | BATTERS | SODIUM CONTENT | MYOFIBRILLAR PROTEINS | TEXTURE | WATER | Raw materials | Meat
Journal Article
Food and Bioproducts Processing, ISSN 0960-3085, 07/2015, Volume 95, pp. 200 - 207
The feasibility of hyperbaric storage (HS) to substitute refrigeration as a lower energetic cost alternative to refrigeration, for sliced cooked ham... 
preservation | Refrigeration | Microbial growth inhibition | Cooked ham | Hyperbaric storage | Microorganisms | Preservation | Heating | Ham | Mesophiles | Bacteria | Energy storage
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 05/2019, Volume 119, pp. 761 - 768
The meat industry often applies hydrocolloids (not label-free) to improve quality attributes of meat products including reconstructed cooked ham. A new... 
Qualitative EPS analytics | Image analysis | CLSM | Lactobacillus ssp | Exopolysaccharides | Cooked ham | QUALITY | FOOD SCIENCE & TECHNOLOGY | EPS | DAIRY | STREPTOCOCCUS-THERMOPHILUS | TEMPERATURE | PRODUCTS | BIOSYNTHESIS | KINETICS | FERMENTATION | STARTER CULTURES | Proteins | Bacteria | Meat industry | Pork
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 01/2019, Volume 289, pp. 200 - 208
Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E),... 
16S rRNA gene profiling | Shelf life | Spoilage | MAP | Cooked ham
Journal Article
Food Research International, ISSN 0963-9969, 04/2019, Volume 118, pp. 4 - 12
The aim of the present study was to characterize the dynamics of the bolus formation that take place during mastication of commercial cooked ham samples. In... 
Bolus | Oral processing | Texture | Cooked ham | FOOD BOLUS | PARTICLE-SIZE DISTRIBUTION | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERIZATION | MEAT | IMPACT | HARDNESS | MASTICATION
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 08/2013, Volume 117, Issue 3, pp. 272 - 280
This study was carried out to investigate the ability of hyperspectral imaging technique in the NIR spectral region of 900–1700 nm for the prediction of water... 
PLS-DA | Spanish cooked ham | Chemical image | PLSR | Chemical attributes | Hyperspectral imaging | ATTRIBUTES | FOOD QUALITY | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | MEAT | ENGINEERING, CHEMICAL | SPECTROSCOPY NIRS | DISCRIMINANT-ANALYSIS | NEAR-INFRARED REFLECTANCE | BEEF | PORK | NONDESTRUCTIVE DETERMINATION | Proteins | Heating | Ham | Classification | Regression | Mathematical models | Spectra
Journal Article
Meat Science, ISSN 0309-1740, 05/2018, Volume 139, pp. 125 - 133
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of... 
Shelf-life | Sliced ham | Edible coatings | Whey protein isolate | Bifidobacterium and Lactobacillus | PHYSICAL-PROPERTIES | HIGH-PRESSURE | SALMONELLA SP | FOOD SCIENCE & TECHNOLOGY | CONTROLLING LISTERIA-MONOCYTOGENES | COOKED MEAT-PRODUCTS | EDIBLE FILMS | LACTIC-ACID BACTERIA | CHICKEN BREAST | ANTIMICROBIAL ACTIVITY | LACTOCOCCUS-LACTIS | Bacteria | Milk proteins | Coatings | Analysis | Food
Journal Article
Food Control, ISSN 0956-7135, 05/2015, Volume 51, pp. 122 - 128
The antimicrobial effect of high hydrostatic pressure (HHP) processing combined with reuterin, lactoperoxydase system (LPS) and lactoferrin (LF) on the... 
Food-borne pathogens | Lactoferrin | Reuterin | Lactoperoxidase | Cooked ham | High pressure | LISTERIA-MONOCYTOGENES | SYSTEM | BACTERIA | FOOD SCIENCE & TECHNOLOGY | ESCHERICHIA-COLI O157H7 | SALMONELLA-ENTERITIDIS | INHIBITION | DERIVATIVES | LACTOBACILLUS-REUTERI | ANTIMICROBIAL ACTIVITY | Escherichia coli | Pathogenic microorganisms | Lactoferrins
Journal Article