Factors affecting acceptability of dry-cured ham throughout extended maturation under "bodega" conditions

Meat Science

Volumn 69, Issue 4, 2005, Pages 789-795

  Cilla, Irene ^a   Martínez, Luis ^a   Beltrán, José Antonio ^a   Roncalés, Pedro ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Consumer acceptability; Dry cured ham; Ripening; Sensory analysis; Texture

Indexed keywords

CONSUMER ACCEPTABILITY; DRY-CURED HAM; RIPENING; SENSORY ANALYSIS; TEXTURE;

AMINO ACIDS; BIOCHEMISTRY; CURING; FOOD PROCESSING; LIPIDS; MATHEMATICAL MODELS; OILS AND FATS; OXIDATION; PH EFFECTS; PRINCIPAL COMPONENT ANALYSIS; PROTEINS; TISSUE;

MEATS;

EID: 12344269323     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.11.012     Document Type: Article

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