Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing-Reference-Cited by-同舟云学术

Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

Published:2015-08-19 Issue:5 Volume:118 Page:744-752
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Salazar Eva¹,Abellán Adela¹,Cayuela José María¹,Poto Ángel²,Tejada Luis¹

Affiliation:

1. Departamento de Tecnología de la Alimentación y NutriciónUniversidad Católica San AntonioGuadalupeMurciaSpain

2. Equipo de Mejora Genética AnimalInstituto Murciano de Investigación y Desarrollo Agrario y Alimentario (IMIDA)La AlbercaMurciaSpain

Funder

Consejería de Agriculture y Agua of Murcia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201500150

Reference50 articles.

1. Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

2. Characteristics of the carcass and meat of the Chato murciano pig;Peinado B.;Livest. Prod. Sci.,2004

3. Chato Murciano pig and its crosses with Iberian and Large White pigs, reared outdoors. Comparative study of the carcass and meat characteristics

4. Comparison of muscle proteolytic and lipolytic enzyme levels in raw hams from Iberian and White pigs

Cited by 7 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. Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation;Food Science of Animal Resources;2024-01

2. Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage;Animals;2021-08-04

3. Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham;Foods;2020-08-25

4. An integration analysis based on genomic, transcriptomic and QTX information reveals credible candidate genes for fat‐related traits in pigs;Animal Genetics;2020-06-18

5. Rustic Chato Murciano pig breed: Effect of the weight on carcass and meat quality;Meat Science;2019-10