Relevant bibliographies by topics / Dry-cured

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Dry-cured'

Author: Grafiati
Published: 4 June 2021
Last updated: 18 February 2022

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Journal articles on the topic "Dry-cured"

1

Reina, Raquel, José Sánchez del Pulgar, Jorge Tovar, Pascual López-Buesa, and Carmen García. "Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder." Journal of Food Science 78, no. 8 (2013): S1282—S1289. http://dx.doi.org/10.1111/1750-3841.12203.

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Vestergaard, Christian S., Cristina Schivazappa, and Roberta Virgili. "Lipolysis in dry-cured ham maturation." Meat Science 55, no. 1 (2000): 1–5. http://dx.doi.org/10.1016/s0309-1740(99)00095-9.

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Marra, Ana I., Aurora Salgado, Bernardo Prieto, and Javier Carballo. "Biochemical characteristics of dry-cured lacón." Food Chemistry 67, no. 1 (1999): 33–37. http://dx.doi.org/10.1016/s0308-8146(99)00104-1.

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Berdague, Jean Louis, Christian Denoyer, Jean Luc Le Quere, and Etienne Semon. "Volatile components of dry-cured ham." Journal of Agricultural and Food Chemistry 39, no. 7 (1991): 1257–61. http://dx.doi.org/10.1021/jf00007a012.

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Barbieri, Germana, Luciana Bolzoni, Giovanni Parolari, et al. "Flavor compounds of dry-cured ham." Journal of Agricultural and Food Chemistry 40, no. 12 (1992): 2389–94. http://dx.doi.org/10.1021/jf00024a013.

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Romero de Ávila, M. D., L. Hoz, J. A. Ordóñez, and M. I. Cambero. "Dry-cured ham restructured with fibrin." Food Chemistry 159 (September 2014): 519–28. http://dx.doi.org/10.1016/j.foodchem.2014.03.051.

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Toldrá, Fidel, M. Carmen Miralles, and José Flores. "Protein extractability in dry-cured ham." Food Chemistry 44, no. 5 (1992): 391–94. http://dx.doi.org/10.1016/0308-8146(92)90273-5.

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Marriott, N. G., P. P. Graham, C. K. Shaffer, and S. K. Phelps. "Accelerated production of dry cured hams." Meat Science 19, no. 1 (1987): 53–64. http://dx.doi.org/10.1016/0309-1740(87)90099-4.

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Ramirez, M. R., and R. Cava. "Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality." Food Science and Technology International 13, no. 6 (2007): 485–95. http://dx.doi.org/10.1177/1082013207088371.

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The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between rec
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Malanoski, Anthony J., Wertice J. Smith, and Thomas Phillipo. "Comparison of Three Methods for Determination of /V-Nitrosopyrrolidine in Fried Dry-Cured and Pump-Cured Bacon." Journal of AOAC INTERNATIONAL 71, no. 3 (1988): 504–8. http://dx.doi.org/10.1093/jaoac/71.3.504.

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Abstract Three methods, the mineral oil distillation (MOD), the dry column (DC), and a low temperature vacuum distillation (LTVD), for the determination of iV-nitrosopyrrolidine in dry-cured and pump-cured bacon were compared. Each method uses the thermal energy analyzer for the determinative step. The coefficients of variation for repeatability were 10.3% (MOD), 7.2% (DC), and 9.1% (LTVD) for the dry-cured bacon study and 8.7% (MOD), 8.5% (DC), and 7.1% (LTVD) for the pump-cured bacon study. The pooled coefficients of variation for between-method reproducibility were 11.8% for the drycured ba
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Dissertations / Theses on the topic "Dry-cured"

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Santos, Garcés Eva. "Applications of computed tomography in dry-cured meat products." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/83672.

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Computed Tomography and Microcomputed Tomography are X-ray based technologies. They were tested in this thesis as potential tools for the optimization of the processing of dry-cured meat products. On one hand, several prediction models and Computed Tomography analytical tools were developed for the non-destructive analysis of water activity, salt content and water content distribution within dry-cured hams during processing and were successfully applied to three case studies. On the other hand, Microcomputed Tomography were used to characterize, evaluate and correlate the changes in the micros
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Wells, Sarah J. "Effect of breed on palatability of dry-cured ham." Connect to resource, 2007. http://hdl.handle.net/1811/29467.

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McNeil, Jennifer Michelle. "THE EVALUATION OF PATHOGEN SURVIVAL IN DRY CURED CHARCUTERIE STYLE SAUSAGES." UKnowledge, 2019. https://uknowledge.uky.edu/animalsci_etds/102.

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The objective of this study was to evaluate the survival of non-O157:H7 STEC, Salmonella spp., and S. aureus in dry fermented sausages. Chorizo and Landjager sausages were inoculated with individual bacterial cocktails and stuffed into natural casings. Temperature, relative humidity, pH, and water activity were monitored through fermentation, drying, and storage. Bacterial counts were determined by serial dilution and plated in triplicates on selective media. Plates were incubated at 37°C for 24 hours and colony forming units per gram (CFU/g) were observed. Results of the first study validate
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Abbar, Salehe. "Methods for management of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) in dry-cured ham facilities." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34466.

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Doctor of Philosophy<br>Department of Entomology<br>Thomas W. Phillips<br>Robert "Jeff" J. Whitworth<br>Dry-cured ham is protected from infestations of Tyrophagus putrescentiae (Schrank) (Sarcoptiformes: Acaridae) with the fumigant methyl bromide. Developing feasible alternatives to methyl bromide is necessary due to the phase out of methyl bromide. The effectiveness of food-safe compounds for preventing infestations of T. putrescentiae on dry-cured hams was evaluated by dipping ham pieces in solutions of various food additives. Propylene glycol (1, 2-propanediol), lard, ethoxyquin and butylat
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Pham, Alessandra Julian. "RELATIONSHIPS BETWEEN VOLATILE FLAVOR COMPOUNDS, SENSORY DESCRIPTORS AND CONSUMER ACCEPTABILITY OF AMERICAN DRY-CURED HAM." MSSTATE, 2008. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11092007-114934/.

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The relationships between volatile flavor compounds, sensory descriptors and consumer acceptability were determined for eight commercial American dry-cured hams using external preference and flavor mapping. The majority of consumers preferred (p<0.05) hams that had more intense caramelized, smoky, savory and molasses aromas as well as more intense sweet and savory flavors. Sixteen aroma impact compounds were identified from the headspace volatiles of dry-cured hams. The consumers with the highest acceptability scores preferred (p<0.05) hams that were characterized by 4-methyl-2-methoxyphenol (
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Rubio, Celorio Marc. "Technologies to determine quality parameters and the effect of high pressure processing on dry-cured ham." Doctoral thesis, Universitat de Girona, 2015. http://hdl.handle.net/10803/319951.

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The research for new technologies able to determine quality parameters as well as study the effect of High Pressure Processing (HPP) on dry-cured ham is of scientific interest because the information obtained is useful for understanding the changes to which the product is subjected. Besides, this information is valuable for the dry-cured ham industry, as it could provide products which are better characterized for consumers and of higher quality. The main objective of this thesis was to study the potential of different technologies to determine quality parameters of dry-cured ham and elucidat
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Zhen, Zongyuan. "Effects of breed and PRKAG3 and CAST genetic polymorphisms on the quality of serrano dry-cured ham." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/84175.

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Two pieces of complementary research dealing with the study of the importance of genetic factors on the quality of the Spanish dry-cured ham Jamón Serrano were carried out for this thesis. The first one compared Serrano dry-cured hams made from typical commercial lines of four representative breeds (Duroc, Landrace, Large White and Piétrain) subjected to the current standard industrial process. Most of the differences in raw material, final composition and rheology were between Piétrain and the other three breeds. Duroc breed showed the most important differences in instrumental colour and app
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Foret, Sylvain. "Etude d'un nouveau procédé de fractionnement des co-produits de fabrication de jambon sec et des propriétés physico-chimiques et fonctionnelles des extraits et raffinats." Thesis, Toulouse, INPT, 2011. http://www.theses.fr/2011INPT0075/document.

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Le coproduit de fabrication de jambon sec est issu de l'opération de désossage de la cuisse de porc parée, salée, séchée et affinée. Il est constitué à plus de 85 % d'os et de tissus associés (cartilages, ligaments, tendons). Le concassage au broyeur à marteau permet d'homogénéiser le coproduit en morceaux de taille inférieure à 8 cm (&gt; 90 % compris entre 40 et 80 mm). La composition chimique de la matière sèche du mélange (77 ± 3 % de MS) est de 33 ± 5 % en protéines (89 % de collagène, 14 % de protéines hydrosolubles, 6 % d'acide aminés libres), 31 ± 3 % en lipides (triglycérides : 70 % ;
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Stollewerk, Katharina. "Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/96264.

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With the objective to study food safety aspects of innovative meat technologies and combinations among them, QDS (Quick-dry-slice), NaCl-free processing and high pressure were integrated in the production of two types of sliced dry-cured meat products. Dry fermented sausages (chorizo) were produced at acid (4,8) and low acid (5,2) pH and hurdles such as acidification and smoking were introduced in the production of dry-cured hams. The food safety was evaluated by challenge tests with Listeria monocytogenes and Salmonella. Pathogenic microorganisms could not grow in any of the products, however
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Sekhon, Ramandeep Kaur. "EFFECTS OF VARIOUS FUMIGANTS AND ALTERNATIVE PROCESSING METHODS ON THE SAFETY, VOLATILE COMPOSITION, AND SENSORY QUALITY OF DRY CURED HAM." MSSTATE, 2009. http://sun.library.msstate.edu/ETD-db/theses/available/etd-11052009-143259/.

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Randomized complete block designs with three replications were utilized to evaluate the effects of fumigation with sulfuryl fluoride (SF) (0, 12, 24, 36 and 72 mg/L), phosphine (PH<sub>3</sub>) (0, 200 and 1000 ppm at 48 hr), methyl bromide (MB) (0, 4, 8, 16, and 32 mg/L for 48 hr), carbon dioxide (CO<sub>2</sub>) (0, 60% at 48 hr and 60% at 96 hr) and ozone (O<sub>3</sub>) (0 ppm and 175 ppm for 48 hr) on the volatile flavor compound concentrations in dry cured ham. Fluoride and SF concentrations increased (P < 0.05) in dry cured hams as SF fumigation concentration increased, but all samples
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Books on the topic "Dry-cured"

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Toldr, Fidel, ed. Dry-Cured Meat Products. Food & Nutrition Press, Inc., 2004. http://dx.doi.org/10.1002/9780470385111.

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Toldra, Fidel. Dry-Cured Meat Products (Publications in Food Science and Nutrition). Blackwell Publishing Limited, 2004.

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Parker, Philip M. The 2007-2012 World Outlook for Sweet-Pickled, Dry Salt, and Dry-Cured Pork Made from Purchased Carcasses. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Sweet-Pickled, Dry Salt, and Dry-Cured Pork Made from Purchased Carcasses in India. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Sweet-Pickled, Dry Salt, and Dry-Cured Pork Made from Purchased Carcasses in Japan. ICON Group International, Inc., 2006.

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Horner, William Frederic Anthony. Water sorption and shelf-life of dry-cured cod muscle in humid environments. 1991.

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Parker, Philip M. The 2007-2012 Outlook for Sweet-Pickled, Dry Salt, and Dry-Cured Pork Made from Purchased Carcasses in Greater China. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 Outlook for Sweet-Pickled, Dry Salt, and Dry-Cured Pork Made from Purchased Carcasses in the United States. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Sweet-Pickled and Dry-Cured Pork Made from Purchased Carcasses. ICON Group International, Inc., 2006.

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Parker, Philip M. The 2007-2012 World Outlook for Sweet-Pickled or Dry-Cured Pork Made in Slaughtering Plants. ICON Group International, Inc., 2006.

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Book chapters on the topic "Dry-cured"

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Mora, Leticia, and Fidel Toldrá. "Dry-Cured Ham." In Proteomics in Foods. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5626-1_9.

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Pérez-Santaescolástica, Cristina, Paulo E. S. Munekata, Mirian Pateiro, et al. "Dry-Cured Ham." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-2-2.

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Purriños, Laura, Roberto Bermúdez, Daniel Franco, José M. Lorenzo, and Javier Carballo. "Dry-Cured Shoulder Lacón." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-3-3.

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Pérez-Álvarez, José Ángel, Manuel Viuda-Martos, and Juana Fernández-López. "Salchichón (Spanish Dry-Cured Sausage)." In Pork. CRC Press, 2021. http://dx.doi.org/10.1201/9780429324031-13-13.

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Carrapiso, Ana I., and M. Rosa Carrapiso. "Precursors for Dry-Cured Ham Flavor." In ACS Symposium Series. American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0905.ch005.

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Stecchini, M. L., A. Fabbro, M. Spaziani, E. Venir, and G. Lippe. "Actin Proteolysis in San Daniele Dry-Cured Ham." In Trends in Veterinary Sciences. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-36488-4_28.

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Iacumin, Lucilla, Marisa Manzano, Milena Osualdini, Carlo Cantoni, and Giuseppe Comi. "Control of Listeria monocytogenes in San Daniele Dry Cured Ham by Different Technologies: Reduction of L. Monocytogenes in Dry Cured Ham." In Detection of Bacteria, Viruses, Parasites and Fungi. Springer Netherlands, 2010. http://dx.doi.org/10.1007/978-90-481-8544-3_9.

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Widiyanto, Sigit, Xavier Cufí, Marc Rubio, Israel Muñoz, Elena Fulladosa, and Robert Martí. "Automatic Intra Muscular Fat Analysis on Dry-Cured Ham Slices." In Pattern Recognition and Image Analysis. Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-38628-2_103.

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Paredi, Gianluca, Samanta Raboni, Anna Pinna, Giovanna Saccani, Roberta Virgili, and Andrea Mozzarelli. "The proteomic insight of the Italian dry cured ham manufacturing." In Farm animal proteomics. Wageningen Academic Publishers, 2012. http://dx.doi.org/10.3920/978-90-8686-751-6_32.

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Blank, I., S. Devaud, L. B. Fay, C. Cerny, M. Steiner, and B. Zurbriggen. "Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham." In ACS Symposium Series. American Chemical Society, 2001. http://dx.doi.org/10.1021/bk-2001-0794.ch002.

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Conference papers on the topic "Dry-cured"

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Fuentes, Ana, S. Verdú, C. Fuentes, R. Grau, and J. M. Barat. "Production of dry-cured pork loin using water vapour permeable bags." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7626.

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The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain a dry-cured pork loin product. The dry-cured pork loins obtained by this mew process showed an adequate hygienic quality and good sensory acceptance. The salting-curing process using water permeable bags requires less manipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products and minimizing the enviro
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Fuentes, Ana, S. Verdú, C. Fuentes, R. Grau, and J. M. Barat. "Reducing sodium content in dry-cured pork loin. A novel process using water vapour permeable bags." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7627.

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The objective of the present study was to test the feasibility of a new salting-curing process using water vapour permeable bags to obtain a reduced sodium dry-cured loin. The process was applied with and without partial substitution of sodium chloride by potassium chloride. The developed methodology allows to obtain a dry-cured pork loin with partial sodium substitution similar to the product without reduced sodium content, regarding to their physicochemical parameters, texture and colour. The results indicated that the new process allowed to obtain a cured meat product with 50% less sodium a
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Gumulya, Y., R. Ortega, L. Fernandez, and M. Hernandez. "In-vitro experiment of Listeria reduction in ready-to-eat dry cured sausages." In Ninth International Conference on the Epidemiology and Control of Biological, Chemical and Physical Hazards in Pigs and Pork. Iowa State University, Digital Press, 2011. http://dx.doi.org/10.31274/safepork-180809-645.

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Bakhtazad, Aref, Rayyan Manwar, and Sazzadur Chowdhury. "Cavity formation in bonded silicon wafers using partially cured dry etch bisbenzocyclobutene (BCB)." In 2014 IEEE 5th Latin American Symposium on Circuits and Systems (LASCAS). IEEE, 2014. http://dx.doi.org/10.1109/lascas.2014.6820298.

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Alvarez-Arenas, Tomas Gomez, Jose Benedito, and Edith Corona. "Non-contact ultrasonic assessment of the properties of vacuum-packaged dry-cured ham." In 2009 IEEE International Ultrasonics Symposium. IEEE, 2009. http://dx.doi.org/10.1109/ultsym.2009.5441742.

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Jorgensen, H. J. "Changes in insulation condition of dry cured XLPE cables over a 6-year period." In 20th International Conference and Exhibition on Electricity Distribution (CIRED 2009). IET, 2009. http://dx.doi.org/10.1049/cp.2009.0523.

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Takahashi, Toshihiro, Takashi Kurihara, Tsuguhiro Takahashi, and Tatsuki Okamoto. "Water Trees as a Dominant Deterioration Cause of 60 kV Class Dry Cured XLPE Cables." In 2019 IEEE Conference on Electrical Insulation and Dielectric Phenomena (CEIDP). IEEE, 2019. http://dx.doi.org/10.1109/ceidp47102.2019.9009853.

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Domínguez, B. Martínez, and B. Rubio Hernando. "Effect of storage temperature on survival of Listeria monocytogenes inoculated on dry cured iberian meat products." In MICROBES IN APPLIED RESEARCH - Current Advances and Challenges. WORLD SCIENTIFIC, 2012. http://dx.doi.org/10.1142/9789814405041_0051.

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Abbar, Salehe. "Edible gels as methyl bromide alternatives to protect dry cured hams from infestation byTyrophagus putrescentiae(Acari: Acaridae)." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.112847.

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Amoah, Barbara A. "Development and validation of sequential sampling plans for the ham mite, Tyrophagus putrescentiae(Shrank) (Acari: Acaridae) on dry-cured ham." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.114889.

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Reports on the topic "Dry-cured"

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Zhu, Chao-Zhi, Joseph G. Sebranek, and Dong U. Ahn. Antioxidant Peptides in Commercial Dry-Cured Hams. Iowa State University, 2016. http://dx.doi.org/10.31274/ans_air-180814-1388.

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Ramos, A. M., N. T. Nguyen, Kenneth J. Stalder, and Max F. Rothschild. Molecular Markers Associated with Improved Yield and Quality of Dry-Cured Hams. Iowa State University, 2005. http://dx.doi.org/10.31274/ans_air-180814-1067.

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Stalder, Kenneth J., S. J. Moeller, and Max F. Rothschild. Associations between two gene markers and traits affecting Fresh and Dry-Cured Ham Processing Quality. Iowa State University, 2004. http://dx.doi.org/10.31274/ans_air-180814-689.

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Xiao, Shan, Wangang Zhang, and Dong U. Ahn. Changes of Hormone Sensitive Lipase, Adipose Tissue Triglyceride Lipase, and Free Fatty Acids in Subcutaneous Adipose Tissues throughout the Ripening Process of Dry-cured Ham. Iowa State University, 2011. http://dx.doi.org/10.31274/ans_air-180814-1025.

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