Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process

被引：0
|
作者：
L. Nanni Costa
F. Tassone
M. Comellini
M. C. Ielo
D. P. Lo Fiego
V. Russo
机构：
[1] University of Bologna,Department of Protection and Valorisation of Agro
[2] University of Modena and Reggio Emilia,food – Section of Animal Husbandry – Faculty of Agriculture
[3] Facoltà di Agraria,Department of Agricultural Science, Faculty of Agriculture
来源：
Veterinary Research Communications | 2008年 / 32卷
关键词：
Defects; Heavy pig; Raw ham; Red skin; Veining;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：351 / 353
页数：2
相关论文
共 50 条
  • [1] Effect of the slaughterhouse on the incidence of defects in raw pig ham destined to the dry-curing process
    Costa, L. Nanni
    Tassone, F.
    Comellini, M.
    Ielo, M. C.
    Lo Fiego, D. P.
    Russo, V.
    VETERINARY RESEARCH COMMUNICATIONS, 2008, 32 (Suppl 1) : S351 - S353
  • [2] Nutritional pork meat compounds as affected by ham dry-curing
    Marusic, Nives
    Aristoy, M-Concepcion
    Toldra, Fidel
    MEAT SCIENCE, 2013, 93 (01) : 53 - 60
  • [3] Changes in the fatty acid and triacylglycerol profiles in the subcutaneous fat of Iberian ham during the dry-curing process
    Narvaez-Rivas, Monica
    Vicario, Isabel A.
    Constante, E. Graciani
    Leon-Camacho, Manuel
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (16) : 7131 - 7137
  • [4] Toxoplasma gondii in raw and dry-cured ham: The influence of the curing process
    Herrero, Laura
    Jesus Gracia, Maria
    Perez-Arquillue, Consuelo
    Lazaro, Regina
    Herrera, Antonio
    Bayarri, Susana
    FOOD MICROBIOLOGY, 2017, 65 : 213 - 220
  • [5] CHANGES IN FATTY-ACIDS DURING HAM DRY-CURING PROCESS .1. LEAN MEAT LIPIDS
    FLORES, J
    NIETO, P
    BERMELL, S
    ALBEROLA, J
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1987, 27 (04): : 599 - 607
  • [6] Monitoring dry-curing of S. Daniele ham by magnetic resonance imaging
    Manzocco, Lara
    Anese, Monica
    Marzona, Stefania
    Innocente, Nadia
    Lagazio, Corrado
    Nicoli, Maria Cristina
    FOOD CHEMISTRY, 2013, 141 (03) : 2246 - 2252
  • [7] EFFECTS OF FROZEN STORAGE AND DRY-CURING ON HAM TRIGLYCERIDE FATTY-ACIDS
    KINGSLEY, GR
    GRAHAM, PP
    YOUNG, RW
    JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 479 - &
  • [8] CHANGES IN FATTY-ACIDS DURING HAM DRY-CURING PROCESS .2. ADIPOSE SUBCUTANEOUS TISSUE
    FLORES, J
    NIETO, P
    BERMELL, S
    ALBEROLA, J
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (01): : 90 - 96
  • [9] Changes in the concentrations of free fatty acid, monoacylglycerol, and diacylglycerol in the subcutaneous fat of Iberian ham during the dry-curing process
    Narvaez-Rivas, Monica
    Vicario, Isabel M.
    Constante, E. Graciani
    Leon-Camacho, Manuel
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (26) : 10953 - 10961
  • [10] A study of volatile flavour substances in Dalmatian traditional smoked ham: Impact of dry-curing and frying
    Jerkovic, Igor
    Mastelic, Josip
    Tartaglia, Snjezana
    FOOD CHEMISTRY, 2007, 104 (03) : 1030 - 1039
12345