Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins-Reference-Cited by-同舟云学术

Immune-spaying as an alternative to surgical spaying in Iberian x Duroc females: Effect on the sensory traits and volatile organic compound profile of dry-cured shoulders and dry-cured loins

Published:2018-09 Issue: Volume:143 Page:237-241
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Gamero-Negrón Rafael,García Carmen,Reina Raquel,Sánchez del Pulgar José^ORCID

Funder

Zoetis

European Social Fund

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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2. Iberian ham headspace: Odorants of intermuscular fat and differences with lean;Carrapiso;Journal of the Science of Food and Agriculture,2004

3. Odor-active compounds of Iberian hams with different aroma characteristics;Carrapiso;Journal of Agricultural and Food Chemistry,2002

4. Characterization of the most odour-active compounds of bone tainted dry-cured Iberian ham;Carrapiso;Meat Science,2010

5. Sensory characteristics of Iberian ham: Influence of rearing system and muscle location;Cava;Food Science and Technology International,2000

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1. A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins;Animals;2024-02-27

2. Impact of gilt immunocastration on weight losses and instrumental and chemical characteristics of Teruel dry-cured ham;Meat Science;2023-05

3. Aroma enhancement in dry cured loins by the addition of nitrogen and sulfur precursors;Meat Science;2022-02

4. Analysis of lipids and lipid oxidation products;Meat Quality Analysis;2020