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Title: Development of a long-life vacuum-packaged ready-to-eat meat product based on a traditional Portuguese seasoned meat

Journal Article · · International Journal of Food Science and Technology
DOI:https://doi.org/10.1111/ijfs.13067· OSTI ID:1401184
 [1];  [2];  [3];  [4];  [4];  [5]
  1. Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal
  2. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal
  3. Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal, Departamento de Medicina Veterinária, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal
  4. CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon Portugal
  5. Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal, Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94 7006-554 Évora Portugal

Sponsoring Organization:
USDOE Office of Nuclear Energy (NE), Fuel Cycle Technologies (NE-5)
Grant/Contract Number:
PEst-OE/AGR/UI0115/2014
OSTI ID:
1401184
Journal Information:
International Journal of Food Science and Technology, Journal Name: International Journal of Food Science and Technology Vol. 51 Journal Issue: 5; ISSN 0950-5423
Publisher:
Wiley-BlackwellCopyright Statement
Country of Publication:
United Kingdom
Language:
English
Citation Metrics:
Cited by: 4 works
Citation information provided by
Web of Science

References (16)

Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product journal December 2014
Effect of vacuum-packaging storage on the quality level of ripened sausages journal October 2006
Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products journal March 2015
Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage journal February 2013
Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat journal December 2008
Total antioxidant capacities of raw and cooked meats journal January 2012
Characterisation of a lard cured with spices and aromatic herbs journal August 2004
Effects of fatty acids on meat quality: a review journal January 2004
Effects of the type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops journal November 2004
Lipid and colour stability of Milano-type sausages: effect of packing conditions journal May 2002
Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol journal May 2008
Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants journal February 2004
Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases journal September 2014
The effect on turkey meat shelf life of modified-atmosphere packaging with an argon mixture journal August 2009
Advances in ingredient and processing systems for meat and meat products journal September 2010
Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products: Use of natural antioxidants for meat… journal August 2015