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Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

✍ Scribed by Trinidad Pérez-Palacios; Jorge Ruiz; Koen Dewettinck; Thien Trung Le; Teresa Antequera

Book ID
116737829
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
267 KB
Volume
84
Category
Article
ISSN
0309-1740

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Influence of pre-cure freezing on the pr
Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams
✍ Trinidad Pérez-Palacios; Jorge Ruiz; Diana Martín; Raúl Grau; Teresa Antequera 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 126 KB

## Abstract **BACKGROUND:** This work was designed to study the effect of pre‐cure freezing of raw thighs from Iberian pigs on the profile of volatile compounds during the processing of hams. **RESULTS:** Generation of volatile compounds during Iberian ham processing was similar in both pre‐cure f