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  • Title: Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content.
    Author: Serra X, Ruiz-Ramírez J, Arnau J, Gou P.
    Journal: Meat Sci; 2005 Feb; 69(2):249-54. PubMed ID: 22062815.
    Abstract:
    Instrumental texture parameters of m. biceps femoris (BF) samples from six commercial dry-cured hams, dried to a different degree, were related to water activity and water content. Samples were carved into cubes and Texture Profile Analysis (compression 50%, 10 mm high samples), water activity (a(w) 25 °C) and water content analyses were performed. A negative non-linear relationship between hardness and water content and water activity was observed. From this relationship, critical X and a(w) values, below which there is a dramatic increase in hardness, can be found (around 0.55 kg H(2)O/kg dry matter and around 0.70, respectively). Cohesiveness and springiness showed a positive linear relationship with water content and water activity.
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