Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum-Reference-Cited by-同舟云学术

Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum

Published:2023-08 Issue: Volume:202 Page:109221
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Torres-Baix E.,Muñoz I.,Gou P.,Fulladosa E.,Bover-Cid S.

Funder

Agència de Gestió d'Ajuts Universitaris i de Recerca

Generalitat de Catalunya

Publisher

Elsevier BV

Subject

Food Science

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4. Automatic marbling prediction of sliced dry-cured ham using image segmentation, texture analysis and regression;Cernadas;Expert Systems with Applications,2022

5. Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters;Costa-Corredor;Meat Science,2009

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1. Comparative assessment of plate count and PMA-qPCR methods for modeling the growth of lactic acid bacteria in smoked Turkey ham;Food Control;2025-02

2. Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment;Meat Science;2024-09

3. Modelling of salt uptake for salt content standardization in dry-cured ham;Meat Science;2024-08