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Girona, Spain
Spray injection: Influence of the brine pressure
Massage
Marinado de carne fresca por efecto spray: influencia en la calidad
Cooking of whole muscle cooked meat products
Stuffing and moulding
Rentabilidad de las líneas de jamón cocido
Marinado por spray: mejorando la textura de la carne
Effects of a pre-massage stage (sequence of pressure impacts)
Cocción de productos cárnicos de músculo entero
Computerized massaging of meat
Spray marinating: improving meat texture
Optimización del rendimiento del loncheado por medio de la tenderización
Fast-drying of dry-cured meat products: Quick-Dry-Slice Technology process
Secado rápido de productos cárnicos: Tecnología Quick-Dry-Slice
Compacting of meat during the ham stuffing process
The impact of tenderization on increased slicing yield
Embutición y moldeo
Aditivos e ingredientes
Inyección y tenderización
Inyección de "trimmings"
Masajeo computerizado
Marination of fresh meats by means of spray effect: influence on the quality
Inyección con efecto spray: influencia de la presión de lnyección
Stuffing of whole muscle products
