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Items: 1 to 20 of 119

1.

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Bak KH, Lindahl G, Karlsson AH, Lloret E, Gou P, Arnau J, Orlien V.

Meat Sci. 2013 Oct;95(2):433-43. doi: 10.1016/j.meatsci.2013.05.004.

PMID:
23747640
2.

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.

Bak KH, Lindahl G, Karlsson AH, Lloret E, Ferrini G, Arnau J, Orlien V.

Meat Sci. 2012 Mar;90(3):690-6. doi: 10.1016/j.meatsci.2011.10.015.

PMID:
22100713
3.

Effects of illumination and packaging on non-heme iron and color attributes of sliced ham.

Li H, Li CB, Xu XL, Zhou GH.

Meat Sci. 2012 Aug;91(4):521-6. doi: 10.1016/j.meatsci.2012.03.008.

PMID:
22465509
4.

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

Gratacós-Cubarsí M, Sárraga C, Castellari M, Valero A, García Regueiro JA, Arnau J.

Food Chem. 2013 Dec 1;141(3):3207-14. doi: 10.1016/j.foodchem.2013.06.016.

PMID:
23871079
5.

Effects of dark storage and retail display on beef chuck and round muscles enhanced with ammonium hydroxide, salt, and carbon monoxide.

Hamling AE, Jenschke BE, Calkins CR.

J Anim Sci. 2008 Apr;86(4):972-81. doi: 10.2527/jas.2007-0394.

6.

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.

Bak KH, Lindahl G, Karlsson AH, Orlien V.

Meat Sci. 2012 Dec;92(4):374-81. doi: 10.1016/j.meatsci.2012.02.002.

PMID:
22749540
7.
8.

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.

Garcia-Gil N, Muñoz I, Santos-Garcés E, Arnau J, Gou P.

Meat Sci. 2014 Jan;96(1):65-72. doi: 10.1016/j.meatsci.2013.06.012.

PMID:
23896138
9.

Mild protein oxidation enhanced hydration and myofibril swelling capacity of fresh ground pork muscle packaged in high oxygen atmosphere.

Delles RM, Xiong YL, True AD.

J Food Sci. 2011 Jun-Jul;76(5):C760-7. doi: 10.1111/j.1750-3841.2011.02195.x.

PMID:
22417424
10.

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.

Fuentes V, Utrera M, Estévez M, Ventanas J, Ventanas S.

Meat Sci. 2014 Aug;97(4):468-74. doi: 10.1016/j.meatsci.2013.12.018.

PMID:
24769145
11.
12.

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

Stollewerk K, Jofré A, Comaposada J, Arnau J, Garriga M.

Meat Sci. 2012 Feb;90(2):472-7. doi: 10.1016/j.meatsci.2011.09.009.

PMID:
22000500
13.

Effects of high pressure application (400 and 900 MPa) and refrigerated storage time on the oxidative stability of sliced skin vacuum packed dry-cured ham.

Clariana M, Guerrero L, Sárraga C, Garcia-Regueiro JA.

Meat Sci. 2012 Feb;90(2):323-9. doi: 10.1016/j.meatsci.2011.07.018.

PMID:
21856090
14.

The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.

Bilska A, Danyluk B, Kowalski R.

Acta Sci Pol Technol Aliment. 2012 Jan-Mar;11(1):27-36.

PMID:
22230972
15.

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.

Håseth TT, Sørheim O, Høy M, Egelandsdal B.

Meat Sci. 2012 Mar;90(3):858-64. doi: 10.1016/j.meatsci.2011.11.029.

PMID:
22154569
16.

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I.

Meat Sci. 2010 Jun;85(2):339-46. doi: 10.1016/j.meatsci.2010.02.001.

PMID:
20374909
17.

Modified atmosphere packaging and vacuum packaging for long period chilled storage of dry-cured Iberian ham.

Parra V, Viguera J, Sánchez J, Peinado J, Espárrago F, Gutierrez JI, Andrés AI.

Meat Sci. 2010 Apr;84(4):760-8. doi: 10.1016/j.meatsci.2009.11.013.

PMID:
20374854
18.

K-lactate and high pressure effects on the safety and quality of restructured hams.

Fulladosa E, Sala X, Gou P, Garriga M, Arnau J.

Meat Sci. 2012 May;91(1):56-61. doi: 10.1016/j.meatsci.2011.12.006.

PMID:
22226361
19.

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing.

Garcia-Gil N, Santos-Garcés E, Muñoz I, Fulladosa E, Arnau J, Gou P.

Meat Sci. 2012 Feb;90(2):386-92. doi: 10.1016/j.meatsci.2011.08.003.

PMID:
21885206
20.

Dry-cured ham restructured with fibrin.

Romero de Ávila MD, Hoz L, Ordóñez JA, Cambero MI.

Food Chem. 2014 Sep 15;159:519-28. doi: 10.1016/j.foodchem.2014.03.051.

PMID:
24767091
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