Meat processing involves different transformations in the animal muscle after slaughtering,
which results in changes in tenderness, aroma and colour, determining the quality of the …

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 …

To investigate the effects of ultrasound on the taste profile of unsmoked bacon, metabolite
identification, metabolite analysis and metabolic pathway analysis were performed by 1 H …

Panxian ham, a traditional Chinese dry-cured ham, is protected by national geographical
indication. Similar to other fermented foods, the microbial population of dry-cured ham is …

This study assessed the ZnPP content, heme content, salt content, and instrumental color in
the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry …

In order to distinguish the taste styles of dry-cured hams (Jinhua, Xuanwei, Country, Parma
and Bama), we established a 1 H nuclear magnetic resonance spectroscopy method to …

Boneless dry-cured hams were processed by raw material treatment (deboned and
tumbled), salting (vacuum packed; 4° C and 60–70% RH for 3.5 months), resting (vacuum …

The effects of changes in lipids on the formation of Zn-protoporphyrin (ZnPP) during the
processing of Nuodeng ham were analyzed using a lipidomics approach based on UHPLC …

The aim of this study was to characterize the chemical composition of flavor precursor for five
kinds of Yunnan dry-cured hams (Xuanwei, Nuodeng, Sanchuan, Heqing, and Saba ham) …

Abstract Mate (Ilex paraguariensis A. St.-Hil.) is generally recognized as safe (GRAS status)
and has a high content of alkaloids, saponins, and phenolic acids. Addition of mate extract to …