218 related articles for article (PubMed ID: 31809914)
1. Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.
Pinna A; Saccani G; Schivazappa C; Simoncini N; Virgili R
Meat Sci; 2020 Mar; 161():107994. PubMed ID: 31809914
[TBL] [Abstract][Full Text] [Related]
2. The effect of salting time and sex on chemical and textural properties of dry cured ham.
Tomažin U; Škrlep M; Prevolnik Povše M; Batorek Lukač N; Karolyi D; Červek M; Čandek-Potokar M
Meat Sci; 2020 Mar; 161():107990. PubMed ID: 31710886
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.
Garcia-Gil N; Santos-Garcés E; Muñoz I; Fulladosa E; Arnau J; Gou P
Meat Sci; 2012 Feb; 90(2):386-92. PubMed ID: 21885206
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Inactivation of Listeria monocytogenes during dry-cured ham processing.
Montiel R; Peirotén Á; Ortiz S; Bravo D; Gaya P; Martínez-Suárez JV; Tapiador J; Nuñez M; Medina M
Int J Food Microbiol; 2020 Apr; 318():108469. PubMed ID: 31837591
[TBL] [Abstract][Full Text] [Related]
7. Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex.
Candek-Potokar M; Monin G; Zlender B
J Anim Sci; 2002 Apr; 80(4):988-96. PubMed ID: 12002336
[TBL] [Abstract][Full Text] [Related]
8. Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham.
Pérez-Santaescolástica C; Carballo J; Fulladosa E; Munekata PES; Bastianello Campagnol PC; Gómez B; Lorenzo JM
Food Res Int; 2019 Feb; 116():49-56. PubMed ID: 30716972
[No Abstract] [Full Text] [Related]
9. Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams.
Dall'Olio S; Aboagye G; Nanni Costa L; Gallo M; Fontanesi L
Meat Sci; 2020 Apr; 162():108012. PubMed ID: 31816517
[TBL] [Abstract][Full Text] [Related]
10. Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.
Håseth TT; Sørheim O; Høy M; Egelandsdal B
Meat Sci; 2012 Mar; 90(3):858-64. PubMed ID: 22154569
[TBL] [Abstract][Full Text] [Related]
11. Evaluation by NIRS technology of curing process of ham with low sodium content.
Campos MI; Debán L; Antolín G; Pardo R
Meat Sci; 2020 May; 163():108075. PubMed ID: 32045723
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effects of slaughter weight and backfat depth on trimming, curing, and deboning losses and quality traits of Italian dry-cured ham.
Schiavon S; Toscano A; Giannuzzi D; Carnier P; Faggion S; Cecchinato A; Malgwi IH; Halas V; Gallo L
Food Res Int; 2024 Jul; 188():114450. PubMed ID: 38823835
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham.
Luo J; Nasiru MM; Zhuang H; Zhou G; Zhang J
Food Res Int; 2021 Feb; 140():110001. PubMed ID: 33648234
[TBL] [Abstract][Full Text] [Related]
16. [Technology for the production of cured ham].
Arnau J
Microbiologia; 1993 Feb; 9 Spec No():3-9. PubMed ID: 8484915
[TBL] [Abstract][Full Text] [Related]
17. Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum.
Torres-Baix E; Muñoz I; Gou P; Fulladosa E; Bover-Cid S
Meat Sci; 2023 Aug; 202():109221. PubMed ID: 37207553
[TBL] [Abstract][Full Text] [Related]
18. High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
Bak KH; Lindahl G; Karlsson AH; Lloret E; Ferrini G; Arnau J; Orlien V
Meat Sci; 2012 Mar; 90(3):690-6. PubMed ID: 22100713
[TBL] [Abstract][Full Text] [Related]
19. Proteolysis and sensory properties of dry-cured bacon as affected by the partial substitution of sodium chloride with potassium chloride.
Wu H; Zhang Y; Long M; Tang J; Yu X; Wang J; Zhang J
Meat Sci; 2014 Mar; 96(3):1325-31. PubMed ID: 24342182
[TBL] [Abstract][Full Text] [Related]
20. Substituting sodium by various metal ions affects the cathepsins activity and proteolysis in dry-cured pork butts.
Zhang X; Yang J; Gao H; Zhao Y; Wang J; Wang S
Meat Sci; 2020 Aug; 166():108132. PubMed ID: 32244143
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]