X. Serra

A comparison of carcass, meat quality and histochemical characteristics of Iberian (Guadyerbas line) and Landrace pigs

X. Serra, Gil F, Miguel Pérez‐Enciso et al. · Livestock Production Science · 1998 · 192 citations

Animal Physiology, Animal Study, Animal Science +3

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

E. Fulladosa, X. Serra, P. Gou et al. · Meat Science · 2009 · 130 citations

Biomanufacturing, Reduced Salt Content, High Pressure +5

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Jorge Ruiz-Ramírez, J. Arnau, X. Serra et al. · Meat Science · 2005 · 130 citations

Animal Physiology, Muscle Physiology, Muscle Function +10

Technologies to shorten the drying period of dry-cured meat products

J. Arnau, X. Serra, Josep Comaposada et al. · Meat Science · 2007 · 117 citations

Meat Packaging, Agricultural Economics, Food Preservation +7

Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Jorge Ruiz-Ramírez, J. Arnau, X. Serra et al. · Meat Science · 2005 · 116 citations

Muscle Function, Kinesiology, Body Composition +9