Lorenzo JM - Search Results

1

Do ultrasound form spontaneously nitrous pigments in nitrite-free pork meat batter?

Leães YSV, Lorenzo JM, Seibt ACMD, Pinton MB, Robalo SS, Mello RO, Wagner R, Barin JS, De Menezes CR, Campagnol PCB, Cichoski AJ. Leães YSV, et al. Among authors: lorenzo jm. Meat Sci. 2023 Sep;203:109231. doi: 10.1016/j.meatsci.2023.109231. Epub 2023 May 27. Meat Sci. 2023. PMID: 37263032

2

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: lorenzo jm. Meat Sci. 2011 Apr;87(4):436-42. doi: 10.1016/j.meatsci.2010.11.022. Epub 2010 Dec 7. Meat Sci. 2011. PMID: 21168978

3

Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.

Franco D, Rodríguez E, Purriños L, Crecente S, Bermúdez R, Lorenzo JM. Franco D, et al. Among authors: lorenzo jm. Meat Sci. 2011 Jun;88(2):292-8. doi: 10.1016/j.meatsci.2011.01.004. Epub 2011 Jan 16. Meat Sci. 2011. PMID: 21295922

4

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".

Lorenzo JM, Purriños L, Bermudez R, Cobas N, Figueiredo M, García Fontán MC. Lorenzo JM, et al. Meat Sci. 2011 Sep;89(1):105-9. doi: 10.1016/j.meatsci.2011.03.017. Epub 2011 Mar 26. Meat Sci. 2011. PMID: 21501932

5

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

Lorenzo JM, Martínez S, Franco I, Carballo J. Lorenzo JM, et al. Meat Sci. 2007 Oct;77(2):287-93. doi: 10.1016/j.meatsci.2007.03.020. Epub 2007 Apr 2. Meat Sci. 2007. PMID: 22061602

6

Effect of packaging conditions on shelf-life of fresh foal meat.

Gómez M, Lorenzo JM. Gómez M, et al. Among authors: lorenzo jm. Meat Sci. 2012 Aug;91(4):513-20. doi: 10.1016/j.meatsci.2012.03.007. Epub 2012 Mar 15. Meat Sci. 2012. PMID: 22475722

7

Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.

Lorenzo JM, Montes R, Purriños L, Franco D. Lorenzo JM, et al. Meat Sci. 2012 Aug;91(4):506-12. doi: 10.1016/j.meatsci.2012.03.006. Epub 2012 Mar 15. Meat Sci. 2012. PMID: 22498135

8

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

Bermúdez R, Franco I, Franco D, Carballo J, Lorenzo JM. Bermúdez R, et al. Among authors: lorenzo jm. Meat Sci. 2012 Dec;92(4):394-9. doi: 10.1016/j.meatsci.2012.05.001. Epub 2012 May 18. Meat Sci. 2012. PMID: 22682688 Clinical Trial.

9

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".

Purriños L, Franco D, Carballo J, Lorenzo JM. Purriños L, et al. Among authors: lorenzo jm. Meat Sci. 2012 Dec;92(4):627-34. doi: 10.1016/j.meatsci.2012.06.010. Epub 2012 Jun 16. Meat Sci. 2012. PMID: 22749430

10

Shelf life of fresh foal meat under MAP, overwrap and vacuum packaging conditions.

Lorenzo JM, Gómez M. Lorenzo JM, et al. Meat Sci. 2012 Dec;92(4):610-8. doi: 10.1016/j.meatsci.2012.06.008. Epub 2012 Jun 16. Meat Sci. 2012. PMID: 22749431

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