Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS

Meat Science

Volumn 93, Issue 3, 2013, Pages 420-428

  Sanchez del Pulgar J ^a,b   Soukoulis, C ^a   Carrapiso, A I ^b   Cappellin, L ^a   Granitto, P ^c   Aprea, E ^a   Romano, A ^a   Gasperi, F ^a   Biasioli, F ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UPCAM ^*  (Argentina)

Author keywords

Dry cured ham; Proton transfer reaction mass spectrometry; Rearing system; Switchable reagent ions; Time of flight

Indexed keywords

DRY-CURED HAM; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; REARING SYSTEM; SWITCHABLE; TIME OF FLIGHT;

ALDEHYDES; CHARGE TRANSFER; CURING; IONS; KETONES; MASS SPECTROMETRY; MEATS; SULFUR; VOLATILE ORGANIC COMPOUNDS;

DRYING;

SUIDAE;

ALDEHYDE; ION; KETONE; OLEIC ACID; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ANIMAL FOOD; ANIMAL HUSBANDRY; ARTICLE; COMPARATIVE STUDY; DIET; FAT INTAKE; MASS SPECTROMETRY; MEAT; METABOLISM; METHODOLOGY; NUT; OAK; POACEAE; SUBCUTANEOUS FAT; SWINE;

ALDEHYDES; ANIMAL FEED; ANIMAL HUSBANDRY; ANIMALS; DIET; DIETARY FATS; IONS; KETONES; MASS SPECTROMETRY; MEAT; NUTS; OLEIC ACID; POACEAE; QUERCUS; SUBCUTANEOUS FAT; SULFUR COMPOUNDS; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84870276639     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.10.003     Document Type: Article

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