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Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

✍ Scribed by Jorge Ruiz; Jesús Ventanas; Ramón Cava; Ana Andrés; Carmen Garcı́a

Book ID
117497339
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
171 KB
Volume
52
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