High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham

Meat Science

Volumn 75, Issue 1, 2007, Pages 12-20

  Serra, X ^a   Sarraga C ^a   Grebol N ^a   Guardia M D ^a   Guerrero, L ^a   Gou, P ^a   Masoliver, P ^b   Gassiot, M ^b   Monfort, J M ^a   Arnau, J ^a  

^a IRTA   (Spain)

^b Esteban Espuña S A   (Spain)

Author keywords

Antioxidant enzymes; Dry cured ham; Freezing; High pressure; Proteolytic enzymes

Indexed keywords

EID: 33750060340     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.06.009     Document Type: Article

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