The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut

Meat Science

Volumn 100, Issue , 2015, Pages 58-68

  Pugliese, Carolina ^a   Sirtori, Francesco ^a   Škrlep, Martin ^b   Piasentier, Edi ^c   Calamai, Luca ^a   Franci, Oreste ^a   Čandek Potokar, Marjeta ^b  

^a Food and Environmental Science ^*  (Italy)

^b AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

^c UNIVERSITY OF UDINE   (Italy)

Author keywords

Dry cured ham; Fatty acid composition; Sensorial profile; TPA

Indexed keywords

CURING; DRYING; HARDNESS; KETONES; MUSCLE; PROTEOLYSIS; VOLATILE ORGANIC COMPOUNDS;

DECAY COEFFICIENTS; DRY-CURED HAM; FATTY ACID COMPOSITION; SEMIMEMBRANOSUS MUSCLES; SENSORIAL PROFILE; SENSORIAL PROPERTIES; TPA; VOLATILE COMPOUNDS;

FATTY ACIDS;

SODIUM CHLORIDE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEMISTRY; DESICCATION; FLOW KINETICS; FOOD HANDLING; HARDNESS; HUMAN; MEAT; ODOR; PIG; PROCEDURES; PROTEIN DEGRADATION; SKELETAL MUSCLE;

ANIMALS; DESICCATION; FOOD HANDLING; HARDNESS; HUMANS; MEAT; MUSCLE, SKELETAL; ODORS; PROTEOLYSIS; RHEOLOGY; SODIUM CHLORIDE; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84907978083     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2014.09.012     Document Type: Article

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