Effects of high pressure application (400 and 900MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham

Meat Science

Volumn 90, Issue 2, 2012, Pages 323-329

  Clariana, Maria ^a   Guerrero, Luis ^a   Sárraga, Carmen ^a   Garcia Regueiro, José A ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; High pressure processing; Oxidative stability; Physicochemical parameters; Sensory analysis

Indexed keywords

DRY-CURED HAM; HIGH PRESSURE PROCESSING; OXIDATIVE STABILITY; PHYSICOCHEMICAL PARAMETERS; SENSORY ANALYSIS;

COLOR; COLORIMETRY; CURING; HIGH PRESSURE EFFECTS; MEATS; OXIDATION RESISTANCE; OXYGEN; PRESSURIZATION; VACUUM;

DRYING;

ALPHA TOCOPHEROL; GLUTATHIONE PEROXIDASE; SCAVENGER; SUPEROXIDE DISMUTASE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; MEAT; METABOLISM; METHODOLOGY; OXIDATIVE STRESS; PHYSICAL CHEMISTRY; PRESSURE; SWINE; TASTE; VACUUM;

ANIMALS; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FREE RADICAL SCAVENGERS; GLUTATHIONE PEROXIDASE; MEAT PRODUCTS; OXIDATIVE STRESS; PHYSICOCHEMICAL PHENOMENA; PRESSURE; SUPEROXIDE DISMUTASE; SWINE; TASTE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; VACUUM; VITAMIN E;

EID: 80555126754     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.07.018     Document Type: Article

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