Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Author:

Contreras M.,Benedito J.,Quiles A.,Lorenzo J.M.,Fulladosa E.,Gou P.,Garcia-Perez J.V.

Funder

Spanish Ministerio de Economía y Competitividad

MINECO

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

INIA

European Regional Development Fund

ERDF

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Official Method 950.46, Official Methods of Analysis;AOAC,1997

2. American Society for Testing and Materials. Guidelines for the Selection and Training of Sensory Panel Members;ASTM STP 758,1981

3. Sonoelasticity to monitor mechanical changes during rigor and ageing;Ayadi;Meat Sci.,2007

4. Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content;Benedini;Meat Sci.,2012

5. Composition assessment of raw meat mixtures using ultrasonics;Benedito;Meat Sci.,2001

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