Recent advances in cured raw ham manufacture
R Bosse, A Müller, M Gibis, A Weiss… - Critical Reviews in …, 2018 - Taylor & Francis
Cured raw hams are a valuable and popular group of meat products. The consumption and
international trade have increased during the last years, therefore new technologies to …
international trade have increased during the last years, therefore new technologies to …
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)
N Zhang, C Ayed, W Wang, Y Liu - Journal of Agricultural and …, 2019 - ACS Publications
To investigate key taste-active components in Takifugu obscurus, 28 putative taste
compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal …
compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal …
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent
the problems related to high sodium intake (ie the hypertension). One of the possibilities to …
the problems related to high sodium intake (ie the hypertension). One of the possibilities to …
The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham …
C Pugliese, F Sirtori, M Škrlep, E Piasentier, L Calamai… - Meat Science, 2015 - Elsevier
The effect of two ripening times (12 or 16 months) on the chemical, physical, volatile and
sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraški …
sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraški …
Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts
Dry-cured ham consumption is restricted by hypertensive consumers due to its high sodium
content. This constitutes an important matter for this industry, being relevant due to the …
content. This constitutes an important matter for this industry, being relevant due to the …
Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride
The reduction of added sodium chloride in dry-cured ham has been proposed to reduce
dietary sodium intake in Mediterranean countries. The effect of substituting sodium chloride …
dietary sodium intake in Mediterranean countries. The effect of substituting sodium chloride …
Effect of modified atmosphere packaging and temperature on the shelf life of sliced pastirma produced from frozen/thawed meat
Pastirma is a dry‐cured meat product and is categorized as an intermediate moisture food.
Nonsliced pastirma can be stored without refrigeration. Pastirma is consumed sliced without …
Nonsliced pastirma can be stored without refrigeration. Pastirma is consumed sliced without …
[图书][B] Advanced technologies for meat processing
LML Nollet, F Toldrá - 2006 - taylorfrancis.com
In recent years, the meat industry has incorporated important technological advances that, to
this point, have not been addressed in a single source. Comprehensive and authoritative …
this point, have not been addressed in a single source. Comprehensive and authoritative …
Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process
The reduction of added sodium chloride in dry-cured ham has been proposed to decrease
the amount of sodium in the diet. The effect of substituting sodium chloride by potassium …
the amount of sodium in the diet. The effect of substituting sodium chloride by potassium …
Comparison of active non-volatile taste components in the viscera and adductor muscles of oyster (Ostrea rivularis Gould)
Y Liu, C Zhang, S Chen - Food Science and Technology Research, 2013 - jstage.jst.go.jp
Active non-volatile taste components, including free amino acids, the flavor of the 5'-
nucleotides, lactic acid, succinic acid and 4 kinds of inorganic ions (chloride, sodium …
nucleotides, lactic acid, succinic acid and 4 kinds of inorganic ions (chloride, sodium …