List of works - Pere Gou

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

scientific article

Beliefs and attitudes of butchers and consumers towards dry-cured ham

scientific article published on 23 April 2008

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles.

scientific article published on 15 March 2013

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

scientific article published on 15 March 2013

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

scientific article published on 20 March 2006

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

scientific article published on 20 June 2008

Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period

scientific article

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

scientific article published on 24 August 2005

Effect of sodium chloride replacement on some characteristics of fermented sausages.

scientific article published on October 2003

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

scientific article published on 01 February 2015

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

scientific article published on 01 December 2003

Estimation of dry-cured ham composition using dielectric time domain reflectometry

scientific article published on 07 December 2012

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

scientific article published on 16 May 2013

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

scientific article published on 20 November 2012

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

scientific article published on 10 February 2010

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

scientific article published on 10 November 2018

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

scientific article published on 9 August 2006

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

scientific article published on 9 August 2006

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

scientific article published on 28 September 2013

Instrumental evaluation of defective texture in dry-cured hams

scientific article published on 26 January 2007

K-lactate and high pressure effects on the safety and quality of restructured hams

scientific article published on 14 December 2011

Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C ⬇️

scientific article published on 01 May 2002

Moisture diffusivity in the lean tissue of dry-cured ham at different process times

scientific article published on 01 June 2004

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

scientific article published on 28 June 2012

NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

scientific article published on 01 January 2003

Non-destructive determination of fat content in green hams using ultrasound and X-rays

scientific article published on 7 February 2015

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

scientific article

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

scientific article published on 19 June 2012

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing ⬇️

scientific article published on June 23, 2012

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin ⬇️

scientific article published on 01 January 1996

Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

scientific article published on 01 March 2005

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

scientific article published on 28 February 2011

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

scientific article published on 11 June 2009

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

scientific article published on 23 March 2005

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

scientific article published on 16 June 2013

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

scientific article published on 12 August 2011

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

scientific article published on 21 October 2015

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

scientific article published on 3 June 2008

Sex and crossbreed effects on the characteristics of dry-cured ham ⬇️

scientific article published on 01 January 1995

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

scientific article published on 02 June 2007

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

scientific article published on 02 June 2007

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

scientific article published on 01 September 1996

Technologies to shorten the drying period of dry-cured meat products ⬇️

scientific article published on March 24, 2007

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

scientific article published on 04 December 2007

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

scientific article published on 01 February 2005

Tools for studying dry-cured ham processing by using computed tomography

scientific article published on 23 December 2011

Water transfer analysis in pork meat supported by NMR imaging.

scientific article

List of works by Pere Gou

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

Beliefs and attitudes of butchers and consumers towards dry-cured ham

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 1. Microscopic analysis of muscles.

Characterization of Longissimus thoracis, Semitendinosus and Masseter muscles and relationships with technological quality in pigs. 2. Composition of muscles.

Consumer attitude towards sodium reduction in meat products and acceptability of fermented sausages with reduced sodium content

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

Effect of air relative humidity on ham rind and subcutaneous salted fat during the resting period

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Effect of sodium chloride replacement on some characteristics of fermented sausages.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

Estimation of dry-cured ham composition using dielectric time domain reflectometry

Feasibility of NIR interactance hyperspectral imaging for on-line measurement of crude composition in vacuum packed dry-cured ham slices

Feasibility of X-ray microcomputed tomography for microstructure analysis and its relationship with hardness in non-acid lean fermented sausages.

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

Instrumental evaluation of defective texture in dry-cured hams

K-lactate and high pressure effects on the safety and quality of restructured hams

Meat pH and meat fibre direction effects on moisture diffusivity in salted ham muscles dried at 5 °C ⬇️

Moisture diffusivity in the lean tissue of dry-cured ham at different process times

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

NaCl content and temperature effects on moisture diffusivity in the Gluteus medius muscle of pork ham

Non-destructive determination of fat content in green hams using ultrasound and X-rays

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—III. Associations in Slovenian dry-cured ham Kraški pršut and their dependence on processing ⬇️

Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin ⬇️

Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

Sex and crossbreed effects on the characteristics of dry-cured ham ⬇️

Softness in dry-cured porcine biceps femoris muscles in relation to meat quality characteristics and processing conditions

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

Technologies to shorten the drying period of dry-cured meat products ⬇️

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Tools for studying dry-cured ham processing by using computed tomography

Water transfer analysis in pork meat supported by NMR imaging.