Microstructural changes in Teruel dry-cured ham during processing

Meat Science

Volumn 76, Issue 3, 2007, Pages 574-582

  Larrea, V ^a   Perez Munuera I ^a   Hernando, I ^a   Quiles, A ^a   Llorca, E ^a   Lluch, M A ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cryo scanning electron microscopy; Dry cured ham; Microstructure; Scanning electron microscopy; Transmission electron microscopy

Indexed keywords

EID: 34247176223     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.013     Document Type: Article

References (27)

1. Aguilera, J. M. & Stanley, D. (1999). Microstructural principles of food processing and engineering. Elsevier Applied Food Science Series.
2. Álvarez-Parrilla E., Puig A., and Lluch M.A. Preparation, chemical and microstructural charactrization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus). Food Science and Technology International 3 (1997) 49-60
3. Arnau J., Guerrero L., Casademont G., and Gou P. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing. Food Chemistry 52 (1995) 63-69
4. Boletín Oficial del Estado (1993). Orden de 3 de Noviembre de 1993 por la que se ratifica el Reglamento de la Denominación de Origen "Jamón de Teruel", y su consejo Regulador, B.O.E, 286, 30-11-93, pp. 33977-33984.
5. Chiung Y., Stromer M., and Robson R. Effect of electrical stimulation on postmortem titin, nebulina, desmin, and troponin-T degradation and ultrastructural changes in bovine longissimus muscle. Journal of Animal Science 74 (1996) 1563-1575
6. Córdoba J.J., Antequera T., Ventanas J., López-Bote C., García C., and Asensio M.A. Hydrolysis and loss of extractibility of proteins during ripening of Iberian Ham. Meat Science 37 (1994) 217-227
7. Fritz J.D., and Greaser M.L. Changes in titin and nebulin in postmortem bovine muscle revealed by gel electrophoresis, western blotting and immunofluorescence microscopy. Journal of Food Science 56 3 (1991) 607-610 615
8. Fritz J.D., Mitchell M.C., Marsh B.B., and Greaser M.L. Titin content of beef in relation to tenderness. Meat Science 33 1 (1993) 41-50
9. Gil M., Guerrero L., and Sárraga C. The effect of meat quality, salt and ageing time on biochemical parameters of dry-cured Longissimus dorsi muscle. Meat Science 51 (1999) 329-337
10. Gordon A., and Barbut S. Effect of chemical modifications on the stability, texture and microstructure of cooked meat batters. Food Structure 11 (1992) 133-146
11. Guamis B., Trujillo J.A., Ferragut V., Chiralt A., Andres A., and Fito P. Ripening control of Manchego type ewe's cheese salted by brine vacuum impregnation. International Dairy Journal 7 (1997) 185-192
12. Katsaras K., and Budras K.-D. Microstructure of fermented sausage. Meat Science 31 2 (1992) 121-134
13. Katsaras K., and Budras K.-D. The relationship of the microstructure of cooked ham to its properties and quality. Lebensmittel Wissenschaft und Technologie 26 (1993) 229-234
14. Koohmaraie M., Whipple G., Kretchmar D., Crouse J.D., and Mersmann H. Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. Journal of Animal Science 66 (1991) 617-624
15. Larrea V., Hernando I., Quiles A., Lluch M.A., and Pérez-Munuera I. Changes in proteins during Teruel dry-cured ham processing. Meat Science 74 (2006) 586-593
16. Larrea V., Pérez-Munuera I., Hernando I., Quiles A., and Lluch M.A. Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham. Food Chemistry 101 (2007) 1327-1336
17. Lluch, M. A., Pérez-Munuera, I., & Hernando, I. (2001). Proteins in Food Structures. In Skorski, Z. (Ed.), Chemical and functional properties of food proteins. Chemical and functional properties of food components series, p. 16.
18. Monin G., Marinova P., Talmant A., Martín J.F., Cornet M., Lanore D., et al. Chemical and structural changes in dry-cured hams (Bayones Hams) during processing and effects of the dehairing technique. Meat Science 47 1/2 (1997) 29-47
19. Pascual-Albero M.J., Pérez-Munuera I., and Lluch M.A. Cotyledon structure of almond side (Prunus amigdalus, L.) raw, soked and toasted. Food Science and Technology International 4 (1998) 187-197
20. Pérez-Munuera I., Esteves M., and Lluch M.A. Estudio de algunos quesos típicos españoles por Microscopía Electrónica de Barrido. Principales modificaciones estructurales por la congelación. Food Science and Technology International 5 6 (1999) 515-521
21. Pérez-Munuera, I., Sotelo, I., Hernando, I., & Lluch, M. A. (1999b). Degradación postmortem en músculo de conejo: Evolución de la microestructura. Alimentaria, Diciembre, 19-24.
22. Sárraga C., Gil M., Arnau J., Monfort J.M., and Cusso R. Effect of curing salt and phosphate on the activity of porcine muscle proteases. Meat Science 25 (1989) 241-249
23. Sayas-Barberá, M. E., Pérez-Álvarez, J. A., Lopez-Antón, N., Ferrer, J. M., & Aranda-Catalá, V. (1990). Ultrastructure analysis in Spanish dry-cured ham: Dry cured effect upon principal muscles in ham during postsalting stage. In 36th International congress of meat science and technology, Vol. III. Havana, Cuba, pp. 913-919.
24. Silva T.J.P., Orcutt M., Forrest J., Bracker C.E., and Judge M.D. Effect of heating rate on shortening, ultrastructure and fracture behavior of prerigor beef muscle. Meat Science 33 (1993) 1-24
25. Sotelo I., Pérez-Munuera I., Quiles A., Hernando I., Larrea V., and Lluch M.A. Microstructural changes in rabbit meat wrapped with Pteridium aquilinum during postmortem storage. Meat Science 66 (2004) 823-829
26. Taylor R., Geesink G., Thompson V., Koohmaraie M., and Goll D. Is z-disk degradation responsible for postmortem tenderization?. Journal of Animal Science 73 (1995) 1351-1367
27. Toldrá F., and Aristoy M.C. Availability of essential amino acids in dry-cured ham. International Journal of Food Sciences and Nutrition 44 (1993) 215-219