Mediterranean Products

Handbook of Fermented Meat and Poultry

Volumn , Issue , 2008, Pages 393-404

  Estévez, Mario ^a   Morcuende, David ^a   Ventanas, Jesüs ^a   Ventanas, Sonia ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry cured ham; Meat drying; Mediterranean meat products; Raw harm salting; Spanish dry cured hams

Indexed keywords

EID: 53749098322     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470376430.ch38     Document Type: Chapter

References (28)

1. AI Andres, R Cava, J Ruiz. 2002. Monitoring volatile compounds during dry-cured ham ripening by solidphase microextraction coupled to a new directextraction device. J Chrom A 963:83-88.
2. BOE. 2001. Real Decreto 1083/2001, de 5 de octubre, por el que se aprueba la norma de calidad para el jamón ibérico, paleta ibérica y caña de lomo ibérico elaborados en España. Boletín Oficial del Estado, 247, 15 de octubre, 37830-37833.
3. P Bosi, JA Cacciavillani, L Casini, DP Lo Fiego, M Marchetti, S Mattuzzi. 2000. Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry-cured Parma ham. Meat Sci 54:119-126.
4. S Buscailhon, JL Berdagué, J Bousset, M Cornet, G Gandemer, C Touraille, G Monin. 1994. Relations between compositional traits and sensory qualities of French dry-cured ham. Meat Sci 37:229-243.
5. S Buscailhon, G Gandemer, G Monin. 1994. Timerelated changes in intramuscular lipids of French dry-cured ham. Meat Sci 37:245-255.
6. AI Carrapiso, C García. 2005. Instrumental colour of Iberian ham subcutaneous fat and lean (biceps femoris): Influence of crossbreeding and rearing system. Meat Sci 71:284-290.
7. AI Carrapiso, A Jurado, M Timón, C García. 2002. Odor-active compounds of Iberian hams with different aroma characteristics. J Agric Food Chem 50: 6453-6458.
8. R Cava, J Ventanas, J F Tejeda, J Ruiz, T Antequera. 2000. Effect of free-range rearing and α-tocopherol and copper supplementation on fatty acid profiles and susceptibility to lipid oxidation of fresh meat from Iberian pigs. Food Chem 68:51-59.
9. A Daza, AI Rey, J Ruiz, CJ Lopez-Bote. 2005. Effects of feeding in free-range conditions or in confinement with different dietary MUFA/PUFA ratios and α-tocopheryl acetate, on antioxidants accumulation and oxidative stability in Iberian pigs. Meat Sci 69:151-163.
10. G Gandemer. 1998. Lipids and meat quality, lipolisis, oxidation and flavour. In: Proc of the 44th ICoMST, Barcelona, Spain, pp. 106-119.
11. G Gandemer. 2002. Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci 62:309-321.
12. DP Lo Fiego, P Macchioni, P Santoro, G Pastorelli, C Corino. 2005. Effect of dietary conjugated linoleic acid (CLA) supplementation on CLA isomers content and fatty acid composition of dry-cured Parma ham. Meat Sci 70:285-291.
13. C López-Bote. 1998. Sustained utilization of the Iberian pig breed. Meat Sci 49:S17-S27.
14. VM Moretti, G Madonia, C Diaferia, T Mentasti, MA Paleari, S Panseri, G Pirone, G Gandini. 2004. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions. Meat Sci 66:845-854.
15. G Pastorelli, S Magni, R Rossi, E Pagliarini, P Baldini, P Dirinck, F Van Opstaele, C Corino. 2003. Influence of dietary fat on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Sci 65: 571-580.
16. C Pugliese, R Bozzi, G Campodoni, A Acciaioli, O Franci, G Gandini. 2005. Performance of Cinta Senese pigs reared outdoors and indoors: 1. Meat and subcutaneous fat characteristics Meat Sci 69: 459-464.
17. C Pugliese, G Calagna, V Chiofalo, VM Moretti, S Margiotta, O Franci, G Gandini. 2004. Comparison of the performances of Nero Siciliano pigs reared indoors and outdoors: 2. Joints composition, meat and fat traits. Meat Sci 68:523-528.
18. N Robert, S Basly, C Dutertre. 2005. Efecto del proceso de maduración en la textura del Jamón IGP Bayonne. Proceedings of the 3th Mondial Congress of Drycured Ham, Teruel, 2005, pp. 411-412.
19. J Ruiz, E Muriel, CJ Lopez-Bote. 2002. The flavour of Iberian ham. In: F Toldrá, ed. Research Advances in the Quality of Meat and Meat Products. Trivandrum, India: Research Signpost, pp. 289-309.
20. J Ruiz-Carrascal, J Ventanas, R Cava, A I Andrés, C García. 2000. Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Res Int 33:91-95.
21. E Sabio, MC Vidal-Aragón, MJ Bernalte, JL Gata. 1998. Volatile compounds present in six types of drycured ham from south European countries. Food Chem 61:493-503.
22. P Sans, MJ Andrade, E Muriel, J Ruiz. 2004. Etude du profil des composes volatils de jambons secs issus de porcs de race Gasconne. Proceedings of the 5th International Symposium of the Mediterranean Pig, Tarbes, France, 2004, 66-67.
23. ML Timón, J Ventanas, AI Carrapiso, A Jurado, C García. 2001. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Sci 58:85-91.
24. F Toldrá. 1998. Proteolysis and lipolysis in flavour development of dry-cured meat products Meat Sci 49:S101-S110.
25. J Tovar, E Gilbert, C García, J Ventanas. 2005. Establecimiento de un perfil sensorial del jamón francés Noir de Bigorre. Proceedings of the 3th Mondial Congress of Dry-cured Ham, Teruel, 2005, pp. 419-420.
26. J Ventanas. 2001. Tecnología del Jamón Ibérico. Madrid: Ediciones Mundi-Prensa, pp. 15-45.
27. J Ventanas, JJ Cordoba, T Antequera, C García, C Lopez-Bote, MA Asensio. 1992. Hydrolysis and Maillard reactions during ripening of Iberian ham. J Food Sci 57:813-815.
28. S Ventanas, J Ventanas, J Ruiz, M Estévez. 2005. Iberian pigs for the development of high-quality cured products. In: SG Pandalai, ed. Recent Research Developments in Agricultural and Food Chemistry. Trivandrum, India: Research Signpost (6), pp. 27-53.