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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Spray Plus 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 - injection of trimmings
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Manufacturing process for whole muscle cooked meat products III: Massage
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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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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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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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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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QDSBake® - a new door to ALT-MEAT and READY-TO-EAT products
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Digital transformation of cooked ham lines
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