Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

Journal of Food Science and Technology

Volumn 52, Issue 8, 2015, Pages 4808-4818

  Pateiro, M ^a   Franco, D ^a   Carril, J A ^b   Lorenzo, J M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

^b ASOPORCEL Asociación de Criadores de Ganado Porcino Celta   (Spain)

Author keywords

Celta pig breed; Dry cured loin; Free fatty acid; Physico chemical properties; Volatile compounds

Indexed keywords

CHEMICAL COMPOUNDS; CHEMICAL PROPERTIES; CURING; DRYING; FLOOD CONTROL; MANUFACTURE; OXIDATION; VOLATILE FATTY ACIDS;

CELTA PIG BREED; COLOUR PARAMETERS; FREE FATTY ACID; MANUFACTURING PROCESS; MICROBIAL ACTIVITIES; PHYSICOCHEMICAL PROPERTY; TECHNOLOGICAL CHARACTERISTICS; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

SUIDAE;

EID: 84938422320     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1561-x     Document Type: Article

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