Chemical and fatty acid composition of "Lacón gallego" (dry-cured pork foreleg): Differences between external and internal muscles

Journal of Food Composition and Analysis

Volumn 16, Issue 2, 2003, Pages 121-132

  Veiga, Adán ^a   Cobos, Ángel ^a   Ros, Cristina ^a   Díaz, Olga ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chemical composition; Dry cured foreleg; Fatty acids; Lipolysis

Indexed keywords

ACYLGLYCEROL; CHOLESTEROL; FAT; FATTY ACID; NITRATE; NITRITE; PHOSPHOLIPID; POLYUNSATURATED FATTY ACID; PROTEIN; SODIUM CHLORIDE; THIOBARBITURIC ACID; WATER;

ANIMAL TISSUE; ARTICLE; ASH; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FATTY ACID OXIDATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FORELIMB; LEG MUSCLE; LIPID ANALYSIS; LIPID COMPOSITION; LIPOLYSIS; MEAT; NONHUMAN; PH; PHYSICAL CHEMISTRY; SPAIN; STATISTICAL ANALYSIS;

LACON; SUS SCROFA;

EID: 0038416050     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0889-1575(02)00162-X     Document Type: Article

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