Researching new technologies is essential for current business development. METALQUIMIA has published its articles in numerous specialized magazines, and has collected them in an indispensable reference book.

Manufacturing process for whole muscle cooked meat products-i: the selection of a process

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Additives and ingredients in the manufacture of whole muscle cooked meat products

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Manufacturing process for whole muscle cooked meat products-ii : injection and tenderization

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Meat injection with spray effect: the influence of injection pressure on the quality

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SprayPlus System, evolution of injection of cooked meat products

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Very high-yield cooked products: TRIPLEX, the Exponential Injection

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Manufacturing process for whole muscle cooked meat products: injecting trimmings

The impact of tenderization on increased slicing yield

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High yield thawing: D - Icer

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Manufacturing process for whole muscle cooked meat products-iii: massage

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Computerized meat massaging

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Profitability of cooked ham production lines: adaptation to different maturation cycles

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Effects of maturation time on the quality of “Delikatessen” type cooked and smoked meat products

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Reduction in process time for cooked meat products by means of Intensive Accelerated Massage (IAM)

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Effects of a premassaging stage (sequence of pressure impacts) in the manufacture of cooked products

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Manufacturing process for whole muscle cooked meat products-iv: stuffing and moulding

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Stuffing of whole muscle products

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Compacting of meat during the ham stuffing process: a new step forward in the automation

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Sous vide: A revolution in industrial cooking

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Manufacturing process for whole muscle cooked meat products-v : cooking

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Spray marinating: a definitive solution for improving meat texture

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Marination of fresh meats by means of spray effect

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QDS: Development of new formats and products

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Impact of the dryness level on the quality of fermented sausages produced by means of QDS Process

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Validation of the QDS Process of Pepperoni sausages through a challenge test

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Shelf Life Stability of fermented sausages produced with the QDS Process tecnology

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257 QDS Process® technology as an exponential accelerator of R+D in cured meats

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QDS Process: from Technology to Business Models

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Salami Sticks & QDSnacks®: The natural (R)evolution

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Veggie snacks: health, flavour and new trends

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QDSnacks®: the future of meat snacks now

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New food industry HMI

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