MRI-based analysis, lipid composition and sensory traits for studying Iberian dry-cured hams from pigs fed with different diets

Food Research International

Volumn 43, Issue 1, 2010, Pages 248-254

  Pérez Palacios, Trinidad ^a   Antequera, Teresa ^a   Durán, Ma Luisa ^a   Caro, Andrés ^a   Rodríguez, Pablo G ^a   Ruiz, Jorge ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Iberian dry cured hams; Lipid composition; MRI; Pig feeding; Sensory features

Indexed keywords

CURING; MAGNETIC RESONANCE IMAGING; MAMMALS; MONOUNSATURATED FATTY ACIDS; POLYUNSATURATED FATTY ACIDS; SATURATED FATTY ACIDS; SENSORY ANALYSIS;

DRY-CURED HAM; FATTY ACID PROFILES; LIPID COMPOSITION; MAGNETIC RESONANCE IMAGING (MRI); SENSORY FEATURES; TEXTURE FEATURES;

DRYING;

SUIDAE;

EID: 72149106161     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.09.020     Document Type: Article

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