Chemical and color characteristics of Spanish dry-cured ham at the end of the aging process

Journal of Muscle Foods

Volumn 10, Issue 2, 1999, Pages 195-201

  Pérez Alvarez, José Angel ^a   Sayas Barbera M E ^b   Fernandez Lopez J ^b   Gago Gago, M A ^b   Pagan Moreno M J ^b   Aranda Catala V ^b  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041125584     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1999.tb00395.x     Document Type: Article

References (18)

1. ARNAU, J., GUERRERO, L, CASADEMONT, G. and GOU, P. 1995. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing. Food Chem. 52, 63-69.
2. BMDP, 1993. User Digest. BMDP. Statistical Software Inc. Los Angeles.
3. BRUGGEN, K.A. 1994. Dry-sausages technology. I. Meat Science School. Viskase Corporation, Chicago.
4. st Int. Congr. Meat Sci. Technol. Vol. 2. pp. 410-411, San Antonio.
5. FERNÁNDEZ-LÓPEZ, J. 1998. Estudio del color por métodos objetivos en sistemas modelo de pastas de embutidos crudo-curados. Ph.D. Thesis. Universidad de Murcia, Murcia, Spain.
6. th Int. Congr. Meat Sci. Technol. File: W-VIA.25. The Hague, The Netherlands.
7. th Ann. Recip. Meat Conf. pp. 41-46, National Live Stock and Meat Board, Chicago.
8. Institute Nacional de Racionalización. 1981. Nomenclatura cromática española. IRANOR, Madrid.
9. ISO. 1970. Meat and meat products. Determination of Chloride content. R 1841 International Organization of Standardization. Geneva, Switzerland.
10. ISO. 1975a. Meat and meat products. Determination of Moisture content. R 1442 International Organization of Standardization. Geneva, Switzerland.
11. ISO. 1975b. Meat and meat products. Determination of Nitrite content. R 2918 International Organization of Standardization. Geneva, Switzerland.
12. th Int. Congr. Meat Sci. Technol. pp. 394-397, Kulmbach, Germany.
13. JUDGE, M., ABERLE, E., FORREST, J. HEDRICH, H. and MERKEL, R. 1989. Principles of Meat Science, pp. 135-178, Kendall/Hunt Publishing Co., Dubuque.
14. LEISTNER, L. 1991. Fermented and intermediate moisture meat products. Outlook on Agriculture. 20, 113-119.
15. th Int. Congr. Meat Sci. Technol. File: W-VIA.05. The Hague, The Netherlands.
16. PÉREZ-ALVAREZ, J.A., FERNÁNDEZ-LO;PEZ, J., GAGO-GAGO, M.A., RUÍ Z-PELUFFO, M.C., ROSMINI, M.R., PAGÁN-MORENO, M.J., LÔPEZ-SANTOVEN∑A, F. and ARANDA-CATALÂ, V. 1997. Properties of dry-cured ham: Temperature and pH influence during salting stage. J. Muscle Foods 8 (3), 315-328.
17. SAYAS-BARBERA, M.E. 1997. Contribuciones al proceso tecnolóico del jamón curado: Aspectos fisicos, fisicoquímicos y ultraestructurales en los procesos de curado tradicional y rápido. Ph.D. Thesis. Universidad Politécnica de Valencia, Valencia, Spain.
18. WARREN, K.E, HUNT, M.C. and KROPF, D. 1996. Myoglobin oxidative state affects internal cooked color development in ground beef patties. J. Food Sci. 61, 513-515, 519.