343 related articles for article (PubMed ID: 23425117)
21. Effects of dry-ageing on pork quality characteristics in different genotypes.
Juárez M; Caine WR; Dugan ME; Hidiroglou N; Larsen IL; Uttaro B; Aalhus JL
Meat Sci; 2011 May; 88(1):117-21. PubMed ID: 21195561
[TBL] [Abstract][Full Text] [Related]
22. Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs.
Yim DG; Jung JH; Ali MM; Nam KC
J Anim Sci Technol; 2019 Jan; 61(1):35-40. PubMed ID: 31333859
[TBL] [Abstract][Full Text] [Related]
23. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.
Pérez-Palacios T; Ruiz J; Barat JM; Aristoy MC; Antequera T
Meat Sci; 2010 May; 85(1):121-6. PubMed ID: 20374875
[TBL] [Abstract][Full Text] [Related]
24. Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile.
Pérez-Santaescolástica C; Carballo J; Fulladosa E; Garcia-Perez José V; Benedito J; Lorenzo JM
Food Res Int; 2018 Dec; 114():140-150. PubMed ID: 30361010
[TBL] [Abstract][Full Text] [Related]
25. Analysis of raw meat to predict proteolysis in Parma ham.
Schivazappa C; Degni M; Nanni Costa L; Russo V; Buttazzoni L; Virgili R
Meat Sci; 2002 Jan; 60(1):77-83. PubMed ID: 22063108
[TBL] [Abstract][Full Text] [Related]
26. Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes.
Ramírez R; Cava R
J Agric Food Chem; 2007 Mar; 55(5):1923-31. PubMed ID: 17288443
[TBL] [Abstract][Full Text] [Related]
27. Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham.
Schivazappa C; Virgili R
J Sci Food Agric; 2020 Jun; 100(8):3370-3377. PubMed ID: 32141082
[TBL] [Abstract][Full Text] [Related]
28. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content.
Benedini R; Parolari G; Toscani T; Virgili R
Meat Sci; 2012 Feb; 90(2):431-7. PubMed ID: 21955982
[TBL] [Abstract][Full Text] [Related]
29. Pre-cure freezing effect on physicochemical, texture and sensory characteristics of Iberian ham.
Pérez-Palacios T; Ruiz J; Martín D; Barat JM; Antequera T
Food Sci Technol Int; 2011 Apr; 17(2):127-33. PubMed ID: 21441388
[TBL] [Abstract][Full Text] [Related]
30. Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product.
Scannell AG; Kenneally PM; Arendt EK
Int J Food Microbiol; 2004 Jun; 93(2):219-30. PubMed ID: 15135960
[TBL] [Abstract][Full Text] [Related]
31. Carcass and ham quality characteristics of heavy pigs from different genetic groups intended for the production of dry-cured hams.
Peloso JV; Lopes PS; Gomide LA; Guimarães SE; Carneiro PL
Meat Sci; 2010 Oct; 86(2):371-6. PubMed ID: 20561753
[TBL] [Abstract][Full Text] [Related]
32. Factors in pig production that impact the quality of dry-cured ham: a review.
Candek-Potokar M; Skrlep M
Animal; 2012 Feb; 6(2):327-38. PubMed ID: 22436192
[TBL] [Abstract][Full Text] [Related]
33. 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.
Lebret B; Lenoir H; Fonseca A; Riquet J; Mercat MJ
Animal; 2021 Aug; 15(8):100305. PubMed ID: 34294546
[TBL] [Abstract][Full Text] [Related]
34. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.
Armenteros M; Aristoy MC; Barat JM; Toldrá F
Meat Sci; 2012 Feb; 90(2):361-7. PubMed ID: 21871742
[TBL] [Abstract][Full Text] [Related]
35. Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
Petrova I; Tolstorebrov I; Mora L; Toldrá F; Eikevik TM
Meat Sci; 2016 Nov; 121():243-249. PubMed ID: 27371871
[TBL] [Abstract][Full Text] [Related]
36. Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham.
Rivas-Cañedo A; Martínez-Onandi N; Gaya P; Nuñez M; Picon A
Meat Sci; 2021 Feb; 172():108349. PubMed ID: 33120177
[TBL] [Abstract][Full Text] [Related]
37. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams.
Wang W; Li Y; Zhou X; Li C; Liu Y
Meat Sci; 2021 Jan; 171():108290. PubMed ID: 32949821
[TBL] [Abstract][Full Text] [Related]
38. Influence of dietary protein content on the chemico-physical profile of dry-cured hams produced by pigs of two breeds.
Carcò G; Schiavon S; Casiraghi E; Grassi S; Sturaro E; Dalla Bona M; Novelli E; Gallo L
Sci Rep; 2019 Dec; 9(1):19068. PubMed ID: 31836819
[TBL] [Abstract][Full Text] [Related]
39. Factors affecting dry-cured ham consumer acceptability.
Morales R; Guerrero L; Aguiar AP; Guàrdia MD; Gou P
Meat Sci; 2013 Nov; 95(3):652-7. PubMed ID: 23816516
[TBL] [Abstract][Full Text] [Related]
40. Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.
Pagliarini E; Laureati M; Dinnella C; Monteleone E; Proserpio C; Piasentier E
J Sci Food Agric; 2016 Feb; 96(3):798-806. PubMed ID: 25716874
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
