Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

Meat Science

Volumn 97, Issue 4, 2014, Pages 468-474

  Fuentes, Verónica ^a   Utrera, Mariana ^a   Estévez, Mario ^a   Ventanas, Jesús ^a   Ventanas, Sonia ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

AAS; GGS; High pressure; IMF; Lipid oxidation; Sliced dry cured ham

Indexed keywords

CARBONYLATION; CURING; HYDROSTATIC PRESSURE; MEATS; OXIDATION; OXIDATION RESISTANCE; PROTEINS; VACUUM;

AAS; DRY-CURED HAM; GGS; HIGH PRESSURE; IMF; LIPID OXIDATION;

DRYING;

PROTEIN INTAKE;

ADIPOSE TISSUE; ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DIET; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMAN; LIPID PEROXIDATION; MEAT; METABOLISM; PIG; PRESSURE; PROCEDURES; PROTEIN CARBONYLATION; PROTEIN INTAKE; SKELETAL MUSCLE; VACUUM;

ADIPOSE TISSUE; ANIMALS; COLOR; DIET; DIETARY PROTEINS; FOOD HANDLING; FOOD PACKAGING; FOOD PRESERVATION; HUMANS; LIPID PEROXIDATION; MEAT; MUSCLE, SKELETAL; PRESSURE; PROTEIN CARBONYLATION; SWINE; VACUUM;

EID: 84899503126     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.018     Document Type: Article

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