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Articles by Guillermo Ripoll
Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance
1 Introduction Curing is an ancient preservation technique used to extend the shelf life of food products. Specific curing processes exhibit regional variations across Europe (Flores 1997). Mediterranean fermented dry-cured pork sausages are produced from a mixture of lean pork, pork fat, sugar, salt, nitrite and/or nitrate curing salts, and spices (Pérez-Alvarez et al. 2022).
Reducing Dietary Protein Levels with Amino Acid Supplementation in Duroc Sire Line Finishing Pigs: Growth Performances, Carcass and Meat Traits and Nitrogen Balance in Males and Females
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Foods | Free Full-Text | A Machine Learning Approach Investigating Consumers’ Familiarity with and Involvement in the Just Noticeable Color Difference and Cured Color Characterization Scale
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
Nutritional Quality of Meat from Barren Merino Ewes in Comparison to Meat from Traditional Lambs
3. Results and Discussion 3.1. Subcutaneous Fat Color The values found for the subcutaneous fat color are shown in Table 1. The values are comparable to those collected by other authors in Merino breed animals of similar weights [16,17]. Differences among types of animals were found only for luminosity (L*), which was higher in ewes than in lambs, which could be related to the fatty acid profile.
Relationship between Consumers’ Perceptions about Goat Kid Meat and Meat Sensory Appraisal
3.4. Importance of Meat Attributes Table 7 shows the importance of the meat attributes for the four clusters of consumers. Only those in which there were differences between clusters are shown. There was a significant difference among clusters on the importance of animal breeding (χ2 < 0.10), although, in general, it was not a factor that was considered very important (around 70% of the respondents positioned it at level 1 or 2 of the scale).
Foods | Free Full-Text | Sex Does Not Affect the Colour, Shear Stress, and Lipid Oxidation of Pork Meat, but Feed-Added Plant-Derived Extracts, Storage Time and Packaging Type Do
Abstract : Essential plant oils added to products, packaging or animal feed are used as a method of preserving food quality because they extend the shelf-life of meat due their antioxidant and/or antimicrobial capacity. This action can be achieved with the correct packaging that preserves the meat’s quality and safety. This study investigates the effects of plant-derived extracts (PDE) on the meat quality and shelf-life of pork packaged in vacuum or modified atmosphere packaging (MAP).
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