These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
103 related articles for article (PubMed ID: 22062983)
41. High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham. Serra X; Grèbol N; Guàrdia MD; Guerrero L; Gou P; Masoliver P; Gassiot M; Sárraga C; Monfort JM; Arnau J Meat Sci; 2007 Jan; 75(1):21-8. PubMed ID: 22063407 [TBL] [Abstract][Full Text] [Related]
42. Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs. Xandé X; Mourot J; Archimède H; Gourdine JL; Renaudeau D Meat Sci; 2009 May; 82(1):106-12. PubMed ID: 20416785 [TBL] [Abstract][Full Text] [Related]
43. Accelerated dry curing of hams. Marriott NG; Kelly RF; Shaffer CK; Graham PP; Boling JW Meat Sci; 1985; 15(1):51-62. PubMed ID: 22056076 [TBL] [Abstract][Full Text] [Related]
44. Investigation of candidate genes for glycolytic potential of porcine skeletal muscle: Association with meat quality and production traits in Italian Large White pigs. Fontanesi L; Davoli R; Nanni Costa L; Beretti F; Scotti E; Tazzoli M; Tassone F; Colombo M; Buttazzoni L; Russo V Meat Sci; 2008 Nov; 80(3):780-7. PubMed ID: 22063597 [TBL] [Abstract][Full Text] [Related]
45. Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus. Reardon W; Mullen AM; Sweeney T; Hamill RM Meat Sci; 2010 Oct; 86(2):270-5. PubMed ID: 20510534 [TBL] [Abstract][Full Text] [Related]
47. Production and processing studies on calpain-system gene markers for tenderness in Brahman cattle: 2. Objective meat quality. Cafe LM; McIntyre BL; Robinson DL; Geesink GH; Barendse W; Pethick DW; Thompson JM; Greenwood PL J Anim Sci; 2010 Sep; 88(9):3059-69. PubMed ID: 20495132 [TBL] [Abstract][Full Text] [Related]
48. Moisture diffusivity in the lean tissue of dry-cured ham at different process times. Gou P; Comaposada J; Arnau J Meat Sci; 2004 Jun; 67(2):203-9. PubMed ID: 22061315 [TBL] [Abstract][Full Text] [Related]
49. Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture. García-Garrido JA; Quiles-Zafra R; Tapiador J; Luque de Castro MD Meat Sci; 2000 Sep; 56(1):1-6. PubMed ID: 22061763 [TBL] [Abstract][Full Text] [Related]
50. Performance of Cinta Senese pigs and their crosses with Large White 2. Physical, chemical and technological traits of Tuscan dry-cured ham. Franci O; Pugliese C; Acciaioli A; Bozzi R; Campodoni G; Sirtori F; Pianaccioli L; Gandini G Meat Sci; 2007 Aug; 76(4):597-603. PubMed ID: 22061234 [TBL] [Abstract][Full Text] [Related]
51. Proteomic identification of actin-derived oligopeptides in dry-cured ham. Sentandreu MA; Armenteros M; Calvete JJ; Ouali A; Aristoy MC; Toldrá F J Agric Food Chem; 2007 May; 55(9):3613-9. PubMed ID: 17371039 [TBL] [Abstract][Full Text] [Related]
52. Zn-porphyrin formation in cured meat products: Effect of added salt and nitrite. Adamsen CE; Møller JK; Laursen K; Olsen K; Skibsted LH Meat Sci; 2006 Apr; 72(4):672-9. PubMed ID: 22061879 [TBL] [Abstract][Full Text] [Related]
53. Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process. Morales R; Arnau J; Serra X; Guerrero L; Gou P Meat Sci; 2008 Oct; 80(2):231-8. PubMed ID: 22063327 [TBL] [Abstract][Full Text] [Related]
54. Volatile hydrocarbon profile of Iberian dry-cured hams. A possible tool for authentication of hams according to the fattening diet. Narváez-Rivas M; Vicario IM; Alcalde MJ; León-Camacho M Talanta; 2010 Jun; 81(4-5):1224-8. PubMed ID: 20441888 [TBL] [Abstract][Full Text] [Related]
55. The influence of dietary lysine restriction during the finishing period on growth performance and carcass, meat, and fat characteristics of barrows and gilts intended for dry-cured ham production. Rodríguez-Sánchez JA; Sanz MA; Blanco M; Serrano MP; Joy M; Latorre MA J Anim Sci; 2011 Nov; 89(11):3651-62. PubMed ID: 21642490 [TBL] [Abstract][Full Text] [Related]
56. Contribution of a selected fungal population to the volatile compounds on dry-cured ham. Martín A; Córdoba JJ; Aranda E; Córdoba MG; Asensio MA Int J Food Microbiol; 2006 Jul; 110(1):8-18. PubMed ID: 16564595 [TBL] [Abstract][Full Text] [Related]
57. The increase of slaughter weight in gilts as a strategy to optimize the production of Spanish high quality dry-cured ham. Latorre MA; Ripoll G; García-Belenguer E; Ariño L J Anim Sci; 2009 Apr; 87(4):1464-71. PubMed ID: 19028845 [TBL] [Abstract][Full Text] [Related]
58. Beliefs and attitudes of butchers and consumers towards dry-cured ham. Morales R; Guerrero L; Claret A; Guàrdia MD; Gou P Meat Sci; 2008 Dec; 80(4):1005-12. PubMed ID: 22063829 [TBL] [Abstract][Full Text] [Related]
59. The insulin-like growth factor 2 (IGF2) gene intron3-g.3072G>A polymorphism is not the only Sus scrofa chromosome 2p mutation affecting meat production and carcass traits in pigs: evidence from the effects of a cathepsin D (CTSD) gene polymorphism. Fontanesi L; Speroni C; Buttazzoni L; Scotti E; Dall'Olio S; Nanni Costa L; Davoli R; Russo V J Anim Sci; 2010 Jul; 88(7):2235-45. PubMed ID: 20382874 [TBL] [Abstract][Full Text] [Related]
60. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Pham AJ; Schilling MW; Mikel WB; Williams JB; Martin JM; Coggins PC Meat Sci; 2008 Nov; 80(3):728-37. PubMed ID: 22063590 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]