✦ LIBER ✦

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

✍ Scribed by Kathrine Holmgaard Bak; Gunilla Lindahl; Anders H. Karlsson; Elsa Lloret; Gabriele Ferrini; Jacint Arnau; Vibeke Orlien

Book ID: 116738467
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 554 KB
Volume: 90
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2011.10.015

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Reduction of NaCl content in restructure

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

✍ A. Costa-Corredor; X. Serra; J. Arnau; P. Gou 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 275 KB

Effects of potassium lactate and high pr

Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content

✍ E. Fulladosa; X. Serra; P. Gou; J. Arnau 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 183 KB

The effect of green ham pH and NaCl conc

The effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams

✍ Arnau, Jacint; Guerrero, Luis; Sárraga, Carmen 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 181 KB 👁 2 views

There is a tendency to reduce the amount of NaCl in the manufacturing process of Spanish dry-cured ham. NaCl, pH and temperature determine the stability of this product. This study was concerned with the evaluation of green ham pH and sodium chloride concentration on cathepsin activities, physico-ch

High pressure applied to frozen ham at d

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham

✍ X. Serra; N. Grèbol; M.D. Guàrdia; L. Guerrero; P. Gou; P. Masoliver; M. Gassiot 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 157 KB

The effect of NaCl-free processing and h

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham

✍ Katharina Stollewerk; Anna Jofré; Josep Comaposada; Jacint Arnau; Margarita Garr 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 424 KB

High pressure applied to frozen ham at d

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

✍ X. Serra; C. Sárraga; N. Grèbol; M.D. Guàrdia; L. Guerrero; P. Gou; P. Masoliver 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 170 KB