Non-destructive determination of fat content in green hams using ultrasound and X-rays

Author:

de Prados M.,Fulladosa E.,Gou P.,Muñoz I.,Garcia-Perez J.V.,Benedito J.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)

Universitat Politècnica de València (UPV

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Official method 2007.04, determination of fat, moisture, and protein in meat and meat products;Association of Official Analytical Chemists,2007

2. Composition assessment of raw meat mixture using ultrasonics;Benedito;Meat Science,2001

3. Comparison of five types of pig crosses. I. Growth and carcass traits;Blasco;Livestock Production Science,1994

4. Assessment of meat fat content using dual energy X-ray absorption;Brienne;Meat Science,2001

5. Factors in pig production that impact the quality of dry-cured ham: A review;Čandek-Potokar;Animal,2012

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