Effect of prefreezing hams on endogenous enzyme activity during the processing of Iberian dry-cured hams

Author:

Flores M.,Aristoy M.C.,Antequera T.,Barat J.M.,Toldrá F.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Deproteinization techniques for HPLC amino acids analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991

2. Arnau, J., (1998). Tecnologia del jamón curado en distintos países. El jamón curado, tecnología y análisis de consumo. In simposio especial 44th ICoMst (pp. 10–21). Barcelona: Estrategias Alimentarías.

3. The effects of freezing, meat ph and storage-temperature on the formation of white film and tyrosine crystals in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1994

4. Pre-cure freezing affects proteolysis in dry-cured hams;Bañón;Meat Science,1999

5. The effect of using PSE meat in the manufacture of dry-cured ham;Bañón;Zeitschrift fur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology,1998

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