1. Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
2. Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense, Spain
3. Bioengineering Laboratory, Department of Chemical Engineering, Monash University, Clayton, Victoria, Australia
4. Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), Ourense, Spain
5. Department of Chemical Engineering, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
6. Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain