List of works - Xavier Serra

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

scientific article

Characterisation of young bulls of the Bruna dels Pirineus cattle breed (selected from old Brown Swiss) in relation to carcass, meat quality and biochemical traits ⬇️

scientific article published on February 1, 2004

Eating quality of young bulls from three Spanish beef breed-production systems and its relationships with chemical and instrumental meat quality

scientific article published on 28 August 2007

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 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 reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

scientific article published on 13 January 2014

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

scientific article published on 23 November 2012

Effects of breed-production system on collagen, textural, and sensory traits of 10 European beef cattle breeds

scientific article published on 22 July 2018

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

scientific article published on 07 December 2012

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

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

scientific article

Instrumental evaluation of defective texture in dry-cured hams

scientific article published on 26 January 2007

Microwave heating of cooked pork patties as a function of fat content

scientific article published on 01 March 2007

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

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

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

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

scientific article published on 02 June 2007

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

List of works by Xavier Serra