Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Meat Science

Volumn 88, Issue 4, 2011, Pages 786-790

  Marušić, Nives ^a   Petroví, Marinko ^a   Vidaček, Sanja ^a   Petrak, Tomislav ^a   Medić, Helga ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Aroma; Dry cured ham; GC MS; SPME

Indexed keywords

ACTIVE COMPOUNDS; AROMA; BICEPS FEMORIS; DRY-CURED HAM; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; HEADSPACE SOLID PHASE MICROEXTRACTION; MONOTERPENES; PHYSICAL AND CHEMICAL CHARACTERISTICS; PRODUCTION PROCESS; SESQUITERPENES; SPME; VOLATILE COMPOUNDS;

ALDEHYDES; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; CURING; ESTERS; EXTRACTION; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; MEATS; OLEFINS; PARAFFINS; SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUNDS;

DRYING;

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; SESQUITERPENE; TERPENE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; DESICCATION; ISOLATION AND PURIFICATION; LIPOLYSIS; MASS FRAGMENTOGRAPHY; MEAT; METHODOLOGY; ODOR; PHYSICAL CHEMISTRY; SOLID PHASE MICROEXTRACTION; SWINE; TASTE; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; ANIMALS; DESICCATION; ESTERS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LIPOLYSIS; MEAT; MONOTERPENES; ODORS; PHYSICOCHEMICAL PHENOMENA; SESQUITERPENES; SOLID PHASE MICROEXTRACTION; SWINE; TASTE; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

EID: 79955035019     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.033     Document Type: Article

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