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Journal Abstract Search

140 related items for PubMed ID: 22063883

  • 1. Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles.
    Ruiz-Ramírez J, Arnau J, Serra X, Gou P.
    Meat Sci; 2005 Aug; 70(4):579-87. PubMed ID: 22063883
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  • 10. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content.
    Fulladosa E, Serra X, Gou P, Arnau J.
    Meat Sci; 2009 Jun; 82(2):213-8. PubMed ID: 20416756
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  • 11. Instrumental evaluation of defective texture in dry-cured hams.
    Morales R, Guerrero L, Serra X, Gou P.
    Meat Sci; 2007 Jul; 76(3):536-42. PubMed ID: 22060997
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  • 12. Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts.
    Cilla I, Martínez L, Beltrán JA, Roncalés P.
    Meat Sci; 2006 May; 73(1):12-21. PubMed ID: 22062049
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  • 13. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique.
    Monin G, Marinova P, Talmant A, Martin JF, Cornet M, Lanore D, Grasso F.
    Meat Sci; 1997 Sep; 47(1-2):29-47. PubMed ID: 22062616
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  • 16. Fresh meat and further processing characteristics of ham muscles from finishing pigs fed ractopamine hydrochloride.
    Boler DD, Holmer SF, Duncan DA, Carr SN, Ritter MJ, Stites CR, Petry DB, Hinson RB, Allee GL, McKeith FK, Killefer J.
    J Anim Sci; 2011 Jan; 89(1):210-20. PubMed ID: 20817858
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  • 18. Use of MRI as a predictive tool for physicochemical and rheologycal features during cured ham manufacturing.
    García-García AB, Fernández-Valle ME, Castejón D, Escudero R, Cambero MI.
    Meat Sci; 2019 Feb; 148():171-180. PubMed ID: 30388482
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