Portal Investigación UEx

REVISTA

MEAT SCIENCE

ISSN

0309-1740

EISSN

1873-4138

JCR 2023: 5.7

Mejor cuartil: Q1

SJR 2023: 1.367

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis (2024)

Pork Belly Quality Variation And Its Association With Fatness Level (2024)

Tailor-Made Packaging Strategies Of Fresh Pork Belly With Different Fat Content: Enhancing Shelf Life While Minimizing Environmental Impact (2024)

The Utilisation Of Agricultural By-Products In Processed Meat Products: Effects On Physicochemical, Nutritional And Sensory Quality – Invited Review (2024)

Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction (2023)

Pomegranate Peel As A Source Of Antioxidants For The Control Of Lipid And Protein Oxidation During The Ripening Of Iberian Dry Uncured Sausages (2023)

The Effect Of Immunocastration Of Male And Female Duroc Pigs On The Morphological, Mechanical And Compositional Characteristics Of Pork Belly (2023)

The Pro-Oxidant Action Of High-Oxygen Map On Beef Patties Can Be Counterbalanced By Antioxidant Compounds From Common Hawthorn And Rose Hips (2023)

Cooking Affects Pork Proteins In Vitro Rate Of Digestion Due To Different Structural And Chemical Modifications (2022)

What Effect Does The Presence Of Sustainability And Traceability Certifications Have On Consumers Of Traditional Meat Products? The Case Of Iberian Cured Products In Spain (2022)

Consumption Of Fresh Iberian Pork: Two-Stage Cluster For The Identification Of Segments Of Consumers According To Their Habits And Lifestyles (2021)

Critical Overview Of The Use Of Plant Antioxidants In The Meat Industry: Opportunities, Innovative Applications And Future Perspectives (2021)

Do Animal Slaughter Age And Pre-Cure Freezing Have A Significant Impact On The Quality Of Iberian Dry-Cured Pork Loin? (2021)

Evaluation Of Fresh Meat Quality By Hyperspectral Imaging (Hsi), Nuclear Magnetic Resonance (Nmr) And Magnetic Resonance Imaging (Mri): A Review (2021)

High-Pressure Processing And Storage Temperature On Listeria Monocytogenes, Microbial Counts And Oxidative Changes Of Two Traditional Dry-Cured Meat Products (2021)

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review (2021)

Effect Of The Genetic Line And Oleic Acid-Enriched Mixed Diets On The Subcutaneous Fatty Acid Composition And Sensory Characteristics Of Dry-Cured Shoulders From Iberian Pig (2020)

Evaluating The Use Of Fish Oil Microcapsules As Omega-3 Vehicle In Cooked And Dry-Cured Sausages As Affected By Their Processing, Storage And Cooking (2020)

Quality Traits Of Fresh And Dry-Cured Loin From Iberian X Duroc Crossbred Pig In The Montanera System According To Slaughtering Age (2020)

Reduction Of Nitrate And Nitrite In Iberian Dry Cured Loins And Its Effects During Drying Process (2020)

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review (2020)

Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System (2019)

Emotional Responses To The Consumption Of Dry-Cured Hams By Spanish Consumers: A Temporal Approach (2019)

Is Production System A Relevant Attribute In Consumers' Food Preferences? The Case Of Iberian Dry-Cured Ham In Spain (2019)

Fast And Dynamic Descriptive Techniques (Flash Profile, Time-Intensity And Temporal Dominance Of Sensations) For Sensory Characterization Of Dry-Cured Loins (2018)

Immune-Spaying As An Alternative To Surgical Spaying In Iberian X Duroc Females: Effect On The Sensory Traits And Volatile Organic Compound Profile Of Dry-Cured Shoulders And Dry-Cured Loins (2018)

Prolonging Shelf Life Of Lamb Cutlets Packed Under High-Oxygen Modified Atmosphere By Spraying Essential Oils From North-African Plants (2018)

Cheese Powder As An Ingredient In Emulsion Sausages: Effect On Sensory Properties And Volatile Compounds (2017)

Food By-Products As Potential Antioxidant And Antimicrobial Additives In Chill Stored Raw Lamb Patties (2017)

Avocado Waste For Finishing Pigs: Impact On Muscle Composition And Oxidative Stability During Chilled Storage (2016)

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems (2016)

Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham (2016)

Intensive Vs. Free-Range Organic Beef. A Preference Study Through Consumer Liking And Conjoint Analysis (2016)

Reporting The Sensory Properties Of Dry-Cured Ham Using A New Language: Time Intensity (Ti) And Temporal Dominance Of Sensations (Tds) (2016)

The Application Of Natural Antioxidants Via Brine Injection Protects Iberian Cooked Hams Against Lipid And Protein Oxidation (2016)

Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages (2015)

Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Carcass Traits And Meat Quality Characteristics (2015)

Immune-Spaying As An Alternative To Surgical Spaying In Iberian×duroc Females: Effect On Quality Characteristics And Fatty Acid Profile In Dry-Cured Shoulders And Loins (2015)

Immune-Spaying As An Alternative To Surgical Spaying In Iberian × Duroc Females: Effect On The Voc Profile Of Dry-Cured Shoulders And Dry-Cured Loins As Detected By Ptr-Tof-Ms (2015)

Sift-Ms Analysis Of Iberian Hams From Pigs Reared Under Different Conditions (2015)

Salt And Intramuscular Fat Modulate Dynamic Perception Of Flavour And Texture In Dry-Cured Hams (2015)

Volatile Compound Profile Of Sous-Vide Cooked Lamb Loins At Different Temperature-Time Combinations (2015)

A Novel Approach To Assess Temporal Sensory Perception Of Muscle Foods: Application Of A Time-Intensity Technique To Diverse Iberian Meat Products (2014)

Amino Acid And Nucleotide Contents And Sensory Traits Of Dry-Cured Products From Pigs With Different Genotypes (2014)

Effect Of Added Phosphate And Type Of Cooking Method On Physico-Chemical And Sensory Features Of Cooked Lamb Loins (2014)

Impact Of High Pressure Treatment And Intramuscular Fat Content On Colour Changes And Protein And Lipid Oxidation In Sliced And Vacuum-Packaged Iberian Dry-Cured Ham (2014)

Nitrite Promotes Protein Carbonylation And Strecker Aldehyde Formation In Experimental Fermented Sausages: Are Both Events Connected? (2014)

Protein Oxidation During Frozen Storage And Subsequent Processing Of Different Beef Muscles (2014)

Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays (2014)

Temperature Of Frozen Storage Affects The Nature And Consequences Of Protein Oxidation In Beef Patties (2014)

The Genetic Background Affects Composition, Oxidative Stability And Quality Traits Of Iberian Dry-Cured Hams: Purebred Iberian Versus Reciprocal Iberian×duroc Crossbred Pigs (2014)

Effect Of Igf-Ii Genotype And Pig Rearing System On The Final Characteristics Of Dry-Cured Iberian Hams (2013)

Effect Of Different Temperature-Time Combinations On Physicochemical, Microbiological, Textural And Structural Features Of Sous-Vide Cooked Lamb Loins (2013)

Effect Of Intramuscular Fat Content And Serving Temperature On Temporal Sensory Perception Of Sliced And Vacuum Packaged Dry-Cured Ham (2013)

Effect Of The Pig Rearing System On The Final Volatile Profile Of Iberian Dry-Cured Ham As Detected By Ptr-Tof-Ms (2013)

Avocado, Sunflower And Olive Oils As Replacers Of Pork Back-Fat In Burger Patties: Effect On Lipid Composition, Oxidative Stability And Quality Traits (2012)

Dog Rose (Rosa Canina L.) As A Functional Ingredient In Porcine Frankfurters Without Added Sodium Ascorbate And Sodium Nitrite (2012)

Effect Of Igf-Ii (Insulin-Like Growth Factor-Ii) Genotype On The Quality Of Dry-Cured Hams And Shoulders (2012)

Effect Of Exposure To Light On Physico-Chemical Quality Attributes Of Sliced Dry-Cured Iberian Ham Under Different Packaging Systems (2012)

Effect Of Solvent To Sample Ratio On Total Lipid Extracted And Fatty Acid Composition In Meat Products Within Different Fat Content (2012)

Innovations And Trends In Meat Consumption: An Application Of The Delphi Method In Spain (2012)

Isolation And Identification Of Low Molecular Weight Antioxidant Compounds From Fermented Chorizo Sausages (2012)

Physico-Chemical, Textural And Structural Characteristics Of Sous-Vide Cooked Pork Cheeks As Affected By Vacuum, Cooking Temperature, And Cooking Time (2012)

Pre-Freezing Raw Hams Affects Quality Traits In Cooked Hams: Potential Influence Of Protein Oxidation (2012)

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage (2012)

Study Of Variability In Antioxidant Composition And Fatty Acids Profile Of Longissimus Dorsi And Serratus Ventralis Muscles From Iberian Pigs Reared In Two Different Montanera Seasons (2012)

The Effects Of Two Alleles Of Igf2 On Fat Content In Pig Carcasses And Pork (2012)

Avocado By-Products As Inhibitors Of Color Deterioration And Lipid And Protein Oxidation In Raw Porcine Patties Subjected To Chilled Storage (2011)

Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products (2011)

Evaluation Of Two Natural Extracts (Rosmarinus Officinalis L. And Melissa Officinalis L.) As Antioxidants In Cooked Pork Patties Packed In Map (2011)

Fluorescent Hplc For The Detection Of Specific Protein Oxidation Carbonyls - Α-Aminoadipic And Γ-Glutamic Semialdehydes - In Meat Systems (2011)

Protein Carbonyls In Meat Systems: A Review (2011)

Ultrasonic Characterisation Of B. Femoris From Iberian Pigs Of Different Genetics And Feeding Systems (2011)

Characterisation Of The Most Odour-Active Compounds Of Bone Tainted Dry-Cured Iberian Ham (2010)

Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón (2010)

Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening (2010)

Influence Of Pre-Cure Freezing Of Iberian Ham On Proteolytic Changes Throughout The Ripening Process (2010)

Lipid And Protein Oxidation And Sensory Properties Of Vacuum-Packaged Dry-Cured Ham Subjected To High Hydrostatic Pressure (2010)

Modified Atmosphere Packaging And Vacuum Packaging For Long Period Chilled Storage Of Dry-Cured Iberian Ham (2010)

Muscle Individual Phospholipid Classes Throughout The Processing Of Dry-Cured Ham: Influence Of Pre-Cure Freezing (2010)

Protein Oxidation In Emulsified Cooked Burger Patties With Added Fruit Extracts: Influence On Colour And Texture Deterioration During Chill Storage (2010)

Temporal Changes Of Flavour And Texture In Cooked Bologna Type Sausages As Affected By Fat And Salt Content (2010)

Ultrasonic Assessment Of The Melting Behaviour In Fat From Iberian Dry-Cured Hams (2010)

Analysis Of Protein Carbonyls In Meat Products By Using The Dnph-Method, Fluorescence Spectroscopy And Liquid Chromatography-Electrospray Ionisation-Mass Spectrometry (Lc-Esi-Ms) (2009)

Consumers' Preferences For Iberian Dry-Cured Ham And The Influence Of Mast Feeding: An Application Of Conjoint Analysis In Spain (2009)

Effect Of Different Cooking Methods On Lipid Oxidation And Formation Of Free Cholesterol Oxidation Products (Cops) In Latissimus Dorsi Muscle Of Iberian Pigs (2009)

Effect Of Prefreezing Hams On Endogenous Enzyme Activity During The Processing Of Iberian Dry-Cured Hams (2009)

Safety And Functional Aspects Of Pre-Selected Lactobacilli For Probiotic Use In Iberian Dry-Fermented Sausages (2009)

Subcutaneous And Intramuscular Lipid Traits As Tools For Classifying Iberian Pigs As A Function Of Their Feeding Background (2009)

Volatile Compounds Of Fresh And Dry-Cured Loin As Affected By Dietary Conjugated Linoleic Acid And Monounsaturated Fatty Acids (2009)

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