Application of Food Grade Coatings to Prevent Mite Infestion in Dry Cured Ham Processing Facilities
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چکیده
منابع مشابه
Volatile compounds and sensorial traits of "Toscano" dry-cured ham
The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
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Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides...
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متن کاملIdentification and control of moulds responsible for black spot spoilage in dry-cured ham.
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2017
ISSN: 2575-985X
DOI: 10.22175/rmc2016.051