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This study evaluated the potential of fluorescence as an indicator of pork quality by determining the effects of various conditions on fluorescence signatures (excitation at 420nm, emission at 550–750nm).Storage of porcine musculus longissimus dorsi in PE bags led to a clear increase in porphyrin fluorescence intensity after approx. 10d post mortem. Modified gas atmosphere (70% O 2 , 30% CO...
The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49days of ripening. The final a w was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P<0.001) during...
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