Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth

Meat Science

Volumn 84, Issue 3, 2010, Pages 400-408

  Sanchez Molinero F ^a   Garcia Regueiro J A ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Microbiological analysis; Mites; Modified atmosphere; Physicochemical analysis

Indexed keywords

CHOLESTEROL; MUSCLE PROTEIN; OXYGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COLOR; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMIDITY; HYDROLYSIS; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; MITE; OXIDATION REDUCTION REACTION; PARASITOLOGY; SKELETAL MUSCLE; SUBCUTANEOUS FAT; SWINE;

ANIMALS; CHOLESTEROL; COLONY COUNT, MICROBIAL; COLOR; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMIDITY; HYDROLYSIS; MEAT; MITES; MUSCLE PROTEINS; MUSCLE, SKELETAL; OXIDATION-REDUCTION; OXYGEN; SUBCUTANEOUS FAT; SWINE;

ACARI;

EID: 73449145605     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.09.008     Document Type: Article

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