Manufacturing process for whole muscle cooked meat products I: the selection of a process
Read the articleDownload (3.16 MB)
Additives and ingredients in the manufacture of whole muscle cooked meat products
Read the articleDownload (3.23 MB)
Manufacturing process for whole muscle cooked meat products II: injection and tenderization
Download (6.3 MB)
Meat injection with spray effect: the influence of injection pressure on the quality
Download (4.4 MB)
Spray Plus System®, evolution of injection of cooked meat products
Download (2.47 MB)
Very high-yield cooked products: TRIPLEX, the Exponential Injection
Download (2.98 MB)
Manufacturing process for whole muscle cooked meat products - injection of trimmings
Download (3.19 MB)
Manufacturing process for whole muscle cooked meat products III: Massage
Read the articleDownload (5.08 MB)
Computerized massaging of meat
Download (3.84 MB)
Profitability of cooked ham production lines: adaptation to different maturation cycles
Read the articleDownload (2.34 MB)
Effects of maturation time on the quality of “Delikatessen” type cooked and smoked meat products
Download (2.36 MB)
Reduction in process time for cooked meat products by means of Intensive Accelerated Massage (IAM)
Read the articleDownload (2.52 MB)
Effects of a premassaging stage (sequence of pressure impacts) in the manufacture of cooked products
Download (2.34 MB)
Manufacturing process for whole muscle cooked meat products IV: stuffing and moulding
Read the articleDownload (2.98 MB)
Compacting of meat during the ham stuffing process: a new step forward in the automation
Read the articleDownload (2.37 MB)
Sous vide: A revolution in industrial cooking
Download (4.73 MB)
Manufacturing process for whole muscle cooked meat products V: Cooking
Download (4.55 MB)
Spray marinating: a definitive solution for improving meat texture
Download (3.63 MB)
Marination of fresh meats by means of spray effect
Download (4.19 MB)
Impact of the dryness level on the quality of fermented sausages produced by means of QDS Process
Download (4.9 MB)
Validation of the QDS Process of Pepperoni sausages through a challenge test
Download (2.05 MB)
Shelf Life Stability of fermented sausages produced with the QDS Process tecnology
Download (6.09 MB)
QDS Process® technology as an exponential accelerator of R+D in cured meats
Download (5.17 MB)
QDS Process: from Technology to Business Models
Download (2.78 MB)
Salami Sticks & QDSnacks®: The natural (R)evolution
Download (3.86 MB)
Veggie snacks: health, flavour and new trends
Download (2.88 MB)
QDSnacks®: the future of meat snacks now
Download (4.92 MB)
New food industry HMI
Download (1.16 MB)
QDSBake® - a new door to ALT-MEAT and READY-TO-EAT products
Download (7.91 MB)
Digital transformation of cooked ham lines
Download (2.82 MB)
