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The influence of meat pH on mechanical and sensory textural properties of dry-cured ham
The influence of meat pH on mechanical and sensory textural properties of dry-cured ham
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The influence of meat pH on mechanical and sensory textural properties of dry-cured ham

Guerrero, L ; Gou, P ; Arnau, J

Meat science, 1999-07, Vol.52 (3), p.267-273 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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2
Evaluation by NIRS technology of curing process of ham with low sodium content
Evaluation by NIRS technology of curing process of ham with low sodium content
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Evaluation by NIRS technology of curing process of ham with low sodium content

Campos, M. Isabel ; Debán, Luis ; Antolín, Gregorio ; Pardo, Rafael

Meat science, 2020-05, Vol.163, p.108075, Article 108075 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry
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Analysis of volatile compounds in Chinese dry-cured hams by comprehensive two-dimensional gas chromatography with high-resolution time-of-flight mass spectrometry

Wang, Wenli ; Feng, Xi ; Zhang, Danni ; Li, Bei ; Sun, Baoguo ; Tian, Hongyu ; Liu, Yuan

Meat science, 2018-06, Vol.140, p.14-25 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing
Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing
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Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing

Heres, Alejandro ; Li, Qian ; Toldrá, Fidel ; Lametsch, René ; Mora, Leticia

Meat science, 2023-12, Vol.206, p.109323-109323, Article 109323 [Periódico revisado por pares]

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5
Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation
Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation
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Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation

González-Casado, Antonio ; Jiménez-Carvelo, Ana María ; Cuadros-Rodríguez, Luis

Meat science, 2019-03, Vol.149, p.149-155 [Periódico revisado por pares]

Elsevier Ltd

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6
A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham
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A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham

Shi, Yanan ; Li, Xiang ; Huang, Aixiang

Meat science, 2019-12, Vol.158, p.107904-107904, Article 107904 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time
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Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time

Gou, P. ; Morales, R. ; Serra, X. ; Guàrdia, M.D. ; Arnau, J.

Meat science, 2008-12, Vol.80 (4), p.1333-1339 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging
Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging
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Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

Shao, Wenjie ; Campbell, Yan L. ; Phillips, Thomas W. ; Freeman, Charles ; Zhang, Xue ; Hendrix, Jasmine D. ; To, K. Virell ; Dinh, Thu ; Rogers, William D. ; Schilling, M. Wes

Meat science, 2023-06, Vol.200, p.109139-109139, Article 109139 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis
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Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Petričević, Sandra ; Marušić Radovčić, Nives ; Lukić, Katarina ; Listeš, Eddy ; Medić, Helga

Meat science, 2018-03, Vol.137, p.217-227 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams
Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams
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Impact of innovative rearing strategies for the Italian heavy pigs: Technological traits and chemical composition of dry–cured hams

Toscano, Alessandro ; Giannuzzi, Diana ; Malgwi, Isaac Hyeladi ; Halas, Veronika ; Carnier, Paolo ; Gallo, Luigi ; Schiavon, Stefano

Meat science, 2023-10, Vol.204, p.109266-109266, Article 109266 [Periódico revisado por pares]

England: Elsevier Ltd

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