Volatile profile and microbiological characterization of hollow defect in dry-cured ham

Meat Science

Volumn 86, Issue 3, 2010, Pages 801-807

  Fulladosa, E ^a   Garriga, M ^a   Martin B ^a   Guardia M D ^a   Garcia Regueiro J A ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Hollow defect; Microbial analysis; Staphylococci; Volatile compounds

Indexed keywords

DRY-CURED HAM; HOLLOW DEFECTS; MICROBIAL ANALYSIS; STAPHYLOCOCCI; VOLATILE COMPOUNDS;

BIOMATERIALS; CURING; DRYING; ENZYME INHIBITION; ESTERIFICATION; ESTERS; LACTIC ACID; MEATS; MUSCLE; SULFUR; VOLATILE ORGANIC COMPOUNDS;

DEFECTS;

ESTER; VOLATILE ORGANIC COMPOUND; WATER;

ANIMAL; ARTICLE; BACTERIUM; FOOD CONTROL; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; PH; SWINE;

ANIMALS; BACTERIA; ESTERS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; SWINE; VOLATILE ORGANIC COMPOUNDS; WATER;

BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; POSIBACTERIA; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS NEPALENSIS; STAPHYLOCOCCUS XYLOSUS;

EID: 84755161154     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.06.025     Document Type: Article

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