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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking.
Hemeryck, Lieselot Y; Wauters, Jella; Dewulf, Lore; Decloedt, Anneleen I; Aluwé, Marijke; De Smet, Stefaan; Fraeye, Ilse; Vanhaecke, Lynn.
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  • Hemeryck LY; Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium.
  • Wauters J; Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium.
  • Dewulf L; Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium.
  • Decloedt AI; Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium.
  • Aluwé M; Animal Sciences Unit, Institute of Agricultural and Fisheries Research (ILVO), Scheldeweg, 68, B-9090 Melle, Belgium.
  • De Smet S; Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Faculty of Bioscience Engineering, Ghent University, Coupure Links, 653, B-9000 Ghent, Belgium.
  • Fraeye I; Research Group for Technology and Quality of Animal Products, Department M(2)S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Ghent Technology Campus, Gebroeders De Smetstraat, 1, B-9000 Ghent, Belgium.
  • Vanhaecke L; Laboratory of Chemical Analysis, Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan, 133, B-9820 Merelbeke, Belgium; Institute for Global Food Security, School of Biological Sciences, Molecular Biosciences, Queen's University, Univ
Food Chem ; 330: 126897, 2020 Nov 15.
Article en En | MEDLINE | ID: mdl-32569929
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Texto completo: 1 Colección: 01-internacional Asunto principal: Carne Roja / Productos de la Carne Límite: Animals Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Bélgica
Texto completo
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Texto completo: 1 Colección: 01-internacional Asunto principal: Carne Roja / Productos de la Carne Límite: Animals Idioma: En Revista: Food Chem Año: 2020 Tipo del documento: Article País de afiliación: Bélgica