Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham-Reference-Cited by-同舟云学术

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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham

Published:2020-06 Issue: Volume:164 Page:108093
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Steen Liselot,Neyrinck Ellen,De Mey Eveline,De Grande Annatachja,Telleir Danny,Raes Katleen,Paelinck Hubert,Fraeye Ilse

Funder

Flemish government agency for Innovation by Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Science,1988

2. The effects of low salt concentrations on the mechanism of adhesion between two pieces of pork semimembranosus muscle following tumbling and cooking;Bombrun;Meat Science,2014

3. The effect of high postportem temperature on the development of pale, soft and exudative pork – Interaction with ultimate pH;Fernandez;Meat Science,1994

4. Influence of PSE pork on the quality and economics of cooked, cured ham and fermented dry sausage manufacture;Honkavaara;Meat Science,1988

5. The effects of early post-mortem pH and ultimate pH on level and amount of destructured zones in cooked cured hams;Hugenschmidt;Meat Science,2010

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insight into the effects of ultrasound-assisted intermittent tumbling on the gelation properties of myofibrillar proteins: Conformational modifications, intermolecular interactions, rheological properties and microstructure;Ultrasonics Sonochemistry;2024-11

2. Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction;Journal of the Science of Food and Agriculture;2023-10-09

3. Phosphate alternatives for meat processing and challenges for the industry: A critical review;Food Research International;2023-04

4. Study on quality-based protocol for meat and meat products;Food and Life;2022-11-30

5. Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork;Ultrasonics Sonochemistry;2021-11

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