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Dissertations / Theses on the topic 'Dry-cured'

Author: Grafiati

Published: 4 June 2021

Last updated: 18 February 2022

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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 (> 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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9

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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10

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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11

Bergamin, Filho Walter. "Processamento de presunto cru com carne desossada, curada, e moldada com transglutaminase (Activa TG-B Marca Registrada) : desenvolvimento e analises fisico-quimicas." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255371.

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Orientador: Pedro Eduardo de Felicio, Expedito Tadeu Facco Silveira<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T13:59:07Z (GMT). No. of bitstreams: 1 BergaminFilho_Walter_M.pdf: 465962 bytes, checksum: 7133c03c01d649f1e25c78b4b0f9e052 (MD5) Previous issue date: 2005<br>Resumo: A metodologia de elaboração de presunto cru proposta neste trabalho foi planejada com base na combinação de desossa, adição de transglutaminase, massageamento e moldagem das peças previamente à secagem e maturação. Analisa

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12

Chow, Hsueh-Ming. "The effects of electrical stimulation and aging times on the physical, biochemical and sensory parameters of Chinese dry-cured and aged ham /." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487856906256732.

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13

Amoah, Barbara Amoh. "Monitoring populations of the ham mite, Tyrophagus putrescentiae (Schrank) (Acari: Acaridae): research on traps, orientation behavior, and sampling techniques." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/32489.

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Doctor of Philosophy<br>Department of Entomology<br>Thomas W. Phillips<br>The phase-out of methyl bromide production, the most effective fumigant for the control of the ham mite, Tyrophagus putrescentiae (Schrank) (Acari: Acaridae), on dry-cured ham has necessitated the search for other management methods. The foundation of a successful management program is an effective monitoring program that provides information on pest presence and abundance over time and space to help in making management decisions. By using the standard trap made from disposable Petri dishes and a dog food-based bait, mi

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14

Badalo, André Candeias Bandeiras Trindade. "Desenvolvimento de metodologias analíticas de presunto. Estudo de caso: presunto da Beira Interior." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4101.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The present work had as main aim the implementation of a sensory analysis room and the selection and development of analytical methodologies: sensorial, classic chemistry (chloride content, moisture content, pH and fat content), volatile component (SPME-GC-MS), color and texture. These methods were tested, through their application to a product characteristic of Beira Interior, dry-cured ham. A study on the enterprises of sensorial analysis in the north of the country was carried out and it

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15

Cunha, Maria Rosa da Silveira Mendes da. "Avaliação das condições higio-sanitárias da produção e comercialização do peixe salgado seco na cidade de Luanda." Master's thesis, Universidade de Lisboa, Faculdade de Medicina Veterinária, 2018. http://hdl.handle.net/10400.5/17389.

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Dissertação de Mestrado em Segurança Alimentar<br>O peixe salgado seco é um alimento bastante consumido e apreciado em Angola. Resultando do processamento de peixe fresco, é elaborado de forma artesanal, pelo que a forma como é processado e comercializado constitui uma preocupação, uma vez que são notáveis a ausência de condições hígio-sanitárias bem como de instalações adequadas à elaboração e venda do peixe salgado seco. Estas condições são favoráveis à contaminação do produto, podendo comprometer a sua qualidade e segurança sanitária e colocar em risco a saúde do consumidor. O objetiv

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16

Lo, Ying-Chu. "Evolution of Penicillium fungi : Adaptation and Degeneration in Fermented Food Environments." Thesis, Université Paris-Saclay (ComUE), 2019. http://www.theses.fr/2019SACLS127.

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La domestication est un modèle idéal pour étudier les processus évolutifs car elle implique des événements d'adaptation récents avec une sélection forte. Les champignons sont de bons organismes modèles pour étudier la domestication et plus généralement l’adaptation, grâce à leurs petits génomes et leur facilité de manipulation. Ils sont utilisés depuis longtemps pour la transformation alimentaire, par exemple P. camemberti et P. roqueforti pour la fabrication du fromage, et la levure Saccharomyces pour la fermentation du vin et de la bière. Chez ces champignons, des caractéristiques bénéfiques

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17

Domínguez, Gómez María Jesús. "Efectos de la materia prima y el proceso secado-maduración sobre la calidad del jamón curado." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/160042.

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[ES] La materia prima es un elemento clave en cualquier proceso de transformación alimentaria, ya que de su composición y cualidades dependerá el producto final. En el caso del jamón, el origen de la materia prima, puede proceder de sistemas ganaderos convencionales, donde la producción es intensiva y la alimentación está basada en piensos comerciales. En el caso de cerdos procedentes de ganadería ecológica, los animales están sujetos a las condiciones marcadas por la normativa europea de producción ecológica, donde se respeta el medio ambiente y el bienestar animal. Para el caso de figuras de

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18

Harkouss, Rami. "Effet du salage et du séchage sur la dynamique d’évolution de la protéolyse, de la structure et de la texture lors de la fabrication d’un jambon sec. Développement d’un modèle de « jambon numérique » couplant transferts d’eau, de sel et protéolyse." Thesis, Clermont-Ferrand 2, 2014. http://www.theses.fr/2014CLF22446/document.

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Du fait de problèmes de santé publique, l’industrie agroalimentaire doit réduire la quantité de sel (chlorure de sodium) dans les aliments, et donc dans les charcuteries. Lors de la fabrication des jambons secs, une diminution du taux de sel pourrait se traduire par des problèmes de texture dus à une protéolyse excessive pouvant nuire à l’étape de tranchage industriel, et aussi par des problèmes de stabilité microbiologique. Dans ce contexte, les objectifs de cette thèse sont : (1) d’étudier le lien entre l’évolution de la protéolyse, de la texture et de la structure, tout au long des différen

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19

Collell, i. Corominas Carles. "Espectroscòpia NIR per a la determinació on-line de l'AW i del contingut d'aigua i sal durant l'assecat de productes crus-curats." Doctoral thesis, Universitat de Girona, 2012. http://hdl.handle.net/10803/84083.

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The aim of this study was to determine whether NIRS technology would be suitable to develop a control system to correct drying conditions in order to avoid the appearance of defects in the product. Several predictive models for moisture, aw, and the salt content on the surface of the products (dry-cured sausages and dry-cured hams) have been obtained for the entire process, and an on-line control of the drying process have been developed.<br>L’objectiu d’aquest treball ha estat determinar si la tecnologia NIRS és una tècnica adequada per poder desenvolupar un sistema de control de l’assecat qu

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20

Sánchez, Molinero Filiberto. "Modificaciones tecnológicas para mejorar la seguridad y calidad del jamón curado." Doctoral thesis, Universitat de Girona, 2004. http://hdl.handle.net/10803/7789.

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Se introdujeron varias modificaciones tecnológicas en la elaboración habitual del jamón curado español de cerdo blanco para mejorar su seguridad y calidad, así como para investigar la contribución relativa de los diversos procesos implicados en la calidad sensorial.<br/>Las modificaciones introducidas en cada uno de 3 experimentos (a, b, c) fueron: a) inoculación de un cultivo iniciador (CI) en la superficie del producto y el envasado del jamón al vacío durante la etapa de reposo (EV); b) aplicación de una atmósfera modificada con un contenido reducido de oxígeno (AMCRO) (durante la totalidad

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21

Polekh-Epova, Ekaterina. "Évaluation du Potentiel des Rapports Isotopiques Stables du Strontium et du Plomb pour l'Origine Géographique et l'Authenticité des Produits Alimentaires." Thesis, Pau, 2018. http://www.theses.fr/2018PAUU3007/document.

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L'authenticité et la traçabilité des aliments gagnent un intérêt croissant au cours de la dernière décennie puisque la connaissance de la provenance des aliments est considérée comme une garantie supplémentaire de leur qualité. Les consommateurs ont également des inquiétudes et des préoccupations par l'origine de la nourriture qu'ils consomment car divers produits sont sujets à l'adultération ou à la fausse dénomination. L'intérêt accru à l’égard de la protection des consommateurs et de la lutte antifraude ont entraîné un accroissement de la recherche scientifique appliquée et le développement

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22

Tu, Rung-Jen, and 涂榮珍. "Screening of Mold Starters on the Aged Chinese-Type Dry-cured Ham and Application on the Dry-cured Loin." Thesis, 2005. http://ndltd.ncl.edu.tw/handle/16899515899685157676.

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碩士<br>國立臺灣大學<br>畜產學研究所<br>91<br>Forty three kinds of mold cultures with different morphology were isolated from the surface of one-year aged Chinese-type dry-cured hams and incubated on the Czapek-Dox agar at 25℃. After identification by microscopy, Aspergillus and Penicillium were the dominant genera. Ten kinds of cultures with white or red colonies among these isolates were selected and determined to be 2 strains of Aspergillus, 1 strain of Mucor, 1 strain of Neurospora, 4 strains of Penicillium, 1 strain of Saccharomyces and 1 strain of Trichoderma. During the 7-day of incubation with YES (

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23

Wu, Jin-Chai, and 吳金雀. "Study on Manufacturing and Properties of Dry Cured Duck Meat." Thesis, 2001. http://ndltd.ncl.edu.tw/handle/67353998707344367579.

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碩士<br>國立中興大學<br>畜產學系<br>89<br>The purpose of this study was to develop dry cured duck meat according to the procedure of dry cured ham and to investigate the changes of its chemical contents, microbial flora, free amino acid, fatty acid composition, volatile components, toxicity test and sensory properties to evaluate its suitability as raw material for dry cured product . The results showed that pH value of the external part of mule and Peikin dry cured duck meat significantly increased（p<0.05） but that of the internal was not significantly change during ripening. Water activity a

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24

Contreras, Ruiz Marina. "Use of ultrasound for the characterization and correction of textural defects in dry-cured ham." Doctoral thesis, 2020. http://hdl.handle.net/10251/153142.

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[EN] Dry-cured ham is a product highly appreciated by consumers, nevertheless, there are a large number of manufacturing process-related parameters, as well as ham intrinsic factors, that compromise its final quality. One of the main problems in the quality of dry-cured ham is the appearance of textural defects, in particular, the development of pastiness. This defect is characterized by an excessive softness and loss of elastic behavior of the ham and when tasted, it provokes a feeling similar to the mouth-coating sensation produced by a flour-water paste during the mastication process.

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25

Nilson, Anna. "Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham." 2011. http://hdl.handle.net/1993/4790.

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Escherichia (E.) coli O157:H7 survival in dry cured (uncooked) meat products leading to human illness outbreaks is an international problem. Their manufacture does not involve a heat kill step to ensure the destruction of the organism, and the adverse conditions created during processing may not be sufficient to prevent E. coli O157:H7 survival. Deodorized yellow mustard powder has antimicrobial properties from glucosinolate (sinalbin) hydrolysis catalyzed by the endogenous enzyme myrosinase, generating antimicrobial isothiocyanate (PHBIT). Previous work has shown that its addition during dry

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26

Huang, Pai-Chan, and 黃百振. "Study on Manufacturing and Characteristics of Dry-Cured Ham from Commercial Black Pig and Hybrid Pig (LYD)." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/29056712101425431339.

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碩士<br>國立中興大學<br>畜產學系<br>91<br>The purposes of this study was to manufacture dry-cured ham from ham part of two Taiwan commercial pigs (commercial black pig and hybrid pig) and investigate the change of their physiochemical properties, external microbial counts, fatty acid composition, volatile components and sensory properties during processing to evaluate their suitability in Taiwan. The results showed that the crude protein, crude fat and ash content of the end dry-cured hams from commercial black pig and hybrid pig were significantly higher than those of raw hams (p < 0.05), but

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27

Graumann, Gary Helmut. "Application of mustard and its derivatives for control of Escherichia coli 0157:H7 in dry-cured fermented ham and sausage." 2008. http://hdl.handle.net/1993/21095.

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28

García, Díez Juan. "Essential oils of herbs and spices in dry-cured meat products: chemical characterization, antimicrobial properties, effect on foodborne pathogens and sensory acceptability in chouriço." Doctoral thesis, 2015. http://hdl.handle.net/10348/4945.

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Tese de Doutoramento em Ciências Veterinárias<br>Os óleos essências (OEs) tem sido utilizados na industria alimentar como aromatizantes. As suas características antimicrobianas sobre microrganismos patogénicos alimentares e/ou deteriorativos tem aumentado o seu interesse como conservantes naturais. As novas tendências dos consumidores representam um desafio para a indústria alimentar, sendo estas as responsáveis pelo desenvolvimento de novas estratégias para satisfazer os seus requisitos sem comprometer a segurança e qualidade dos produtos. No âmbito dos produtos cárneos, a sua segurança

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29

Dias, Bruno José Duarte. "Estudo da qualidade microbiológica de produtos de charcutaria." Master's thesis, 2020. http://hdl.handle.net/10400.14/32882.

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O estudo da vida útil de um produto alimentar é fundamental para o desenvolvimento e fornecimento de alimentos seguros e com qualidade. O desperdício alimentar que resulta da rejeição de alimentos em condições para consumo e o seu impacto nas quebras financeiras de uma empresa alimentar, foi uma das bases para a realização do presente estudo. Neste trabalho, avaliou-se a possibilidade de aumentar o tempo de vida útil de dois produtos (queijo fresco de cabra e fiambre da pá) durante o período de permanência na secção de charcutaria, após abertura da embalagem original e depois de fatiados. Simu

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