A comprehensive review on lipid oxidation in meat and meat products

R Domínguez, M Pateiro, M Gagaoua, FJ Barba… - Antioxidants, 2019 - mdpi.com
Meat and meat products are a fundamental part of the human diet. The protein and vitamin
content, as well as essential fatty acids, gives them an appropriate composition to complete …

The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment

C Perez-Santaescolastica, A De Winne… - Trends in Food Science …, 2022 - Elsevier
Background Sensory properties are essential in introducing a new food since they largely
determine consumer acceptance. In previous years, edible insects were the focus of …

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

G Gandemer - Meat science, 2002 - Elsevier
Dry-cured meat products represent a large part of the meat products on the European
market. The technologies develop for these products lead to the production of a large scale …

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4 C

D Georgantelis, I Ambrosiadis, P Katikou, G Blekas… - Meat science, 2007 - Elsevier
The effect of rosemary extract, chitosan and α-tocopherol, added individually or in
combination, on microbiological parameters and lipid oxidation of fresh pork sausages …

Sustained utilization of the Iberian pig breed

CJ Lopez-Bote - Meat science, 1998 - Elsevier
The Iberian pig is one of the scarce non-improved swine breeds which survives the modern
techniques of pig production based on improved genotypes. This is attributed both to its …

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

J Ruiz, J Ventanas, R Cava, A Andrés, C Garcı́a - Meat science, 1999 - Elsevier
Volatile compounds from 10 dry-cured Iberian hams ripened for two different processing
times, a prolonged traditional one (600 days) and a shortened process (420 days), were …

Use of volatiles as indicators of lipid oxidation in muscle foods

CF Ross, DM Smith - … reviews in food science and food safety, 2006 - Wiley Online Library
Lipid oxidation has long been recognized as a leading cause of quality deterioration in
muscle foods and is often the decisive factor in determining food product storage life. Lipid …

Analysis of protein carbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography–electrospray ionisation–mass …

M Armenteros, M Heinonen, V Ollilainen, F Toldrá… - Meat Science, 2009 - Elsevier
Liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) was
applied as an advanced methodology to study the suitability of using α-aminoadipic …

Nutritional composition of dry-cured ham and its role in a healthy diet

F Jiménez-Colmenero, J Ventanas, F Toldrá - Meat Science, 2010 - Elsevier
Dry-cured ham is a traditional product with a strong presence in markets in the
Mediterranean area. It is very popular with European consumers and is of enormous …

High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham

Y Wang, F Li, J Chen, Z Sun, F Wang, C Wang, L Fu - Food Microbiology, 2021 - Elsevier
Our purpose was to investigate the main bacterial microbiota and volatile profiles in the
Chinese traditional dry-cured product—Jinhua ham during different processing stages and …