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The object of the investigation was the Lucanian dry sausage appearance, meant as color and visible fat ratio. The study was carried out on dry sausages produced in 10 different salami factories and seasoned for 18days on average. We studied the effect of the raw material origin (5 producers used meat bought from the market and other 5 producers used meat from pigs bred in their farms) and of the...
In recent years, computed tomography (CT) has been proposed as a method for the non-destructive prediction of salt content, water content and water activity (a w ) in dry-cured ham. However, fat produces an important disturbance in the predictions. The aim of this study was to determine the effect of including an intramuscular fat content (IMF) estimate in the predictive models on the model...
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