Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content-Reference-Cited by-同舟云学术

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Sensory and texture properties of Italian typical dry-cured hams as related to maturation time and salt content

Published:2012-02 Issue:2 Volume:90 Page:431-437
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Benedini Riccardo,Parolari Giovanni,Toscani Tania,Virgili Roberta

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010

2. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions;Andrés;Meat Science,2004

3. Crude protein in meat. Official method 981.10;AOAC,2002

4. Moisture in meat. Official method 950.46;AOAC,2002

5. Salt (chlorine as sodium chloride) in meat. Official method 935.47;AOAC,2002

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1. Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham;Foods;2024-05-20

2. Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile;Polish Journal of Food and Nutrition Sciences;2024-04-18

3. Effect of prolonged cold storage in a vacuum package on the quality of dry-cured ham;Food Packaging and Shelf Life;2024-03

4. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement;Journal of Agricultural and Food Chemistry;2023-12-29

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