PROPERTIES OF DRY-CURED HAM: TEMPERATURE AND pH INFLUENCE DURING SALTING STAGE

Journal of Muscle Foods ◽

10.1111/j.1745-4573.1997.tb00635.x ◽

1997 ◽

Vol 8 (3) ◽

pp. 315-327 ◽

Author(s):

J.A. PÉREZ-ALVAREZ ◽

J. FERNÁNDEZ-LÓPEZ ◽

M.A. GAGO-GAGO ◽

C. RUÍZ-PELUFFO ◽

M. ROSMINI ◽

...

Keyword(s):

Ph Influence ◽

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Fresh Ham Storage as Related to Dry-Cured Ham Properties

Journal of Animal Science ◽

10.2527/jas1974.383520x ◽

1974 ◽

Vol 38 (3) ◽

pp. 520-524 ◽

Author(s):

James D. Kemp ◽

B. E. Langlois

Keyword(s):

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Finishing season and feeding resources influence the quality of products from extensive-system Gascon pigs. Part 2: muscle traits and sensory quality of dry-cured ham

animal ◽

10.1016/j.animal.2021.100305 ◽

2021 ◽

pp. 100305

Author(s):

B. Lebret ◽

H. Lenoir ◽

A. Fonseca ◽

J. Riquet ◽

M.J. Mercat

Keyword(s):

Sensory Quality ◽

Extensive System ◽

Dry Cured Ham ◽

Quality Of Products ◽

Feeding Resources

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Mixtures of chelating agents to enhance photo-Fenton process at natural pH: Influence of wastewater matrix on micropollutant removal and bacterial inactivation

The Science of The Total Environment ◽

10.1016/j.scitotenv.2021.147416 ◽

2021 ◽

pp. 147416

Author(s):

N. López-Vinent ◽

A. Cruz-Alcalde ◽

J. Giménez ◽

S. Esplugas

Keyword(s):

Chelating Agents ◽

Bacterial Inactivation ◽

Fenton Process ◽

Ph Influence ◽

Micropollutant Removal

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Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models

LWT ◽

10.1016/j.lwt.2021.112379 ◽

2021 ◽

Vol 152 ◽

pp. 112379

Author(s):

J.R. Lucas ◽

R. Velasco ◽

M.L. García ◽

M.D. Selgas ◽

M.C. Cabeza

Keyword(s):

Binding Capacity ◽

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Establishment of a model experiment system to elucidate the mechanism by which Zn–protoporphyrin IX is formed in nitrite-free dry-cured ham

Meat Science ◽

10.1016/j.meatsci.2004.03.014 ◽

2004 ◽

Vol 68 (2) ◽

pp. 313-317 ◽

Author(s):

J Wakamatsu ◽

J Okui ◽

Y Ikeda ◽

T Nishimura ◽

A Hattori

Keyword(s):

Model Experiment ◽

Protoporphyrin Ix ◽

Experiment System ◽

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PH influence on enzymic activity: The involvement of two active ionized forms of either substrate or enzyme in the reaction

Journal of Theoretical Biology ◽

10.1016/0022-5193(78)90229-1 ◽

1978 ◽

Vol 75 (2) ◽

pp. 181-188 ◽

Author(s):

Umberto Mura ◽

Carlo Bauer

Keyword(s):

Enzymic Activity ◽

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Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

Food Chemistry ◽

10.1016/j.foodchem.2009.11.036 ◽

2010 ◽

Vol 120 (4) ◽

pp. 978-983 ◽

Author(s):

Chiara Dall’Asta ◽

Gianni Galaverna ◽

Terenzio Bertuzzi ◽

Alessandra Moseriti ◽

Amedeo Pietri ◽

...

Keyword(s):

Ochratoxin A ◽

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

Meat Science ◽

10.1016/j.meatsci.2009.10.029 ◽

2010 ◽

Vol 84 (4) ◽

pp. 585-593 ◽

Author(s):

F. Jiménez-Colmenero ◽

J. Ventanas ◽

F. Toldrá

Keyword(s):

Nutritional Composition ◽

Healthy Diet ◽

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Evaluation of dry-cured ham pastiness through rheological measurements of aqueous extracts obtained in vitro mimicking the mastication process

LWT ◽

10.1016/j.lwt.2021.111272 ◽

2021 ◽

pp. 111272

Author(s):

E. Coll-Brasas ◽

L. Laguna ◽

A. Tárrega ◽

J. Arnau ◽

A. Claret ◽

...

Keyword(s):

Aqueous Extracts ◽

Rheological Measurements ◽

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Quality parameters and shelf-life of smoked Dalmatian dry-cured ham packed in bio-based and plastic bilayer pouches

Journal of Stored Products Research ◽

10.1016/j.jspr.2021.101889 ◽

2021 ◽

Vol 94 ◽

pp. 101889

Author(s):

Mia Kurek ◽

Ivna Poljanec ◽

Nives Marušić Radovčić ◽

Kata Galić ◽

Helga Medić

Keyword(s):

Quality Parameters ◽

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