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Journal articles on the topic 'Dry-cured'

Author: Grafiati

Published: 4 June 2021

Last updated: 18 February 2022

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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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Morales, R., L. Guerrero, A. P. S. Aguiar, M. D. Guàrdia, and P. Gou. "Factors affecting dry-cured ham consumer acceptability." Meat Science 95, no. 3 (2013): 652–57. http://dx.doi.org/10.1016/j.meatsci.2013.05.012.

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12

Muriel, E., T. Antequera, M. J. Petrón, A. I. Andrés, and J. Ruiz. "Volatile compounds in Iberian dry-cured loin." Meat Science 68, no. 3 (2004): 391–400. http://dx.doi.org/10.1016/j.meatsci.2004.04.006.

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13

Chen, Hann-Yi, Dwain H. Pilkington, Joanna B. Tharrington, and Jonathan C. Allen. "Developing a Dry-Cured Ham Nutritional Database." Journal of Food Composition and Analysis 10, no. 3 (1997): 190–204. http://dx.doi.org/10.1006/jfca.1997.0534.

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14

Garcia, C., J. J. Berdagué, T. Antequera, C. López-Bote, J. J. Córdoba, and J. Ventanas. "Volatile components of dry cured Iberian ham." Food Chemistry 41, no. 1 (1991): 23–32. http://dx.doi.org/10.1016/0308-8146(91)90128-b.

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15

Mora, Leticia, Marta Gallego, Elizabeth Escudero, Milagro Reig, M.-Concepción Aristoy, and Fidel Toldrá. "Small peptides hydrolysis in dry-cured meats." International Journal of Food Microbiology 212 (November 2015): 9–15. http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.018.

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16

Pizzolato Montanha, Francisco, Amanda Anater, Javier Felipe Burchard, et al. "Mycotoxins in dry-cured meats: A review." Food and Chemical Toxicology 111 (January 2018): 494–502. http://dx.doi.org/10.1016/j.fct.2017.12.008.

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17

Zhou, C. Y., Y. Wang, J. X. Cao, et al. "The effect of dry-cured salt contents on accumulation of non-volatile compounds during dry-cured goose processing." Poultry Science 95, no. 9 (2016): 2160–66. http://dx.doi.org/10.3382/ps/pew128.

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18

Salazar, E., J. M. Cayuela, A. Abellán, A. Poto, B. Peinado, and L. Tejada. "A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig." Animal Production Science 53, no. 4 (2013): 352. http://dx.doi.org/10.1071/an12237.

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The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins of CM than in CG (P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for redness (P < 0.01), brightness (P < 0.001), marbling level (P < 0.05) and marbling size (P < 0.01), odour intensity (P < 0.05) and cured odour (P < 0.01), hardness (P < 0.001) and some flavour traits such as intensity

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19

Poljanec, Ivna, Helga Medić, Tanja Bogdanović, et al. "Polycyclic aromatic hydrocarbons in four different types of Croatian dry-cured hams." Meso 21, no. 5 (2019): 458–68. http://dx.doi.org/10.31727/m.21.5.4.

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Polycyclic aromatic hydrocarbons (PAHs) represent an important contaminant group in a variety of food products. Since PAHs are commonly present in meat products, this study aimed to determine PAH content in four types of Croatian dry-cured hams (Dalmatian, Drniš, Krk and Istrian) produced by four different processing methods. Determination and quantification of PAHs were performed by High performance liquid chromatography with fluorescence detection (HPLC-FLD). Out of 15 investigated PAHs, 13 compounds were detected. The total average benzo(a)pyrene (BaP) and PAH4 levels obtained from dry-cure

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20

Shao, Xiao Hou, Mao Mao Hou, Jing Nan Chen, You Bo Yuan, and Fu Zhang Ding. "Effects of Water-Nitrogen Coupling on Dry Matter and Nutrient Accumulation of Flue-Cured Tobacco." Advanced Materials Research 1073-1076 (December 2014): 1620–23. http://dx.doi.org/10.4028/www.scientific.net/amr.1073-1076.1620.

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In order to explore the effects of water-nitrogen coupling on dry matter and nutrient accumulation of flue-cured tobacco, 9 treatments with different lowest limits and nitrogen fertilizer amount were designed, and the distribution and accumulation of dry matter and nutrient (N, P and K) of flue-cured tobaccos under water-nitrogen coupling treatments were observed. Results showed that: (1) High irrigation amount could not certainly increase the dry matter accumulation of tobacco root, but which was beneficial to the dry matter accumulation of whole tobacco plant. (2) Dry weight proportion of fl

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21

Ortiz, Alberto, David Tejerina, Rebeca Contador, et al. "Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure." Foods 10, no. 1 (2020): 48. http://dx.doi.org/10.3390/foods10010048.

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Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cure (−20 ± 2 °C) times (three and six months) of raw material on main quality characteristics of dry-cured loins in comparison to those elaborated from unfrozen meat. All samples were subjected to similar seasoning and same curing length to obtain dry-cured loins. Results showed a decrease in lightnes

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22

Casado, E. M., J. J. Córdoba, M. J. Andrade, and M. Rodríguez. "Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products." Czech Journal of Food Sciences 29, No. 5 (2011): 463–70. http://dx.doi.org/10.17221/41/2010-cjfs.

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Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine analysis to evaluate the production of volatile compounds by yeasts to be selected as starter cultures. For this purpose, several variations of a minimum culture medium that included free amino acids, oleic acid, and &alpha;-ketoglutarate, incubated under similar conditions of water activity and pH as dry-cured meat products, were assayed. In these conditions, the representative yeast strains iso

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23

BATTILANI, PAOLA, AMEDEO PIETRI, PAOLA GIORNI, et al. "Penicillium Populations in Dry-Cured Ham Manufacturing Plants." Journal of Food Protection 70, no. 4 (2007): 975–80. http://dx.doi.org/10.4315/0362-028x-70.4.975.

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Seven ham manufacturing plants were sampled for 1 year to assess the mycoflora present in the air and on hams, with special attention given to potential mycotoxin producers. Temperature and relative humidity were recorded in the ripening rooms. Maturing rooms held hams from 2 to 3 through 6 to 7 ripening months, and aging rooms held hams for the following 6 to 7 months, until the 14-month ripening point, when they were ready for the market. Mean temperatures and relative humidities registered during the study were 14.9°C and 62.4%, respectively, in maturing rooms and 16.3°C and 57.6% in aging

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24

Pérez-Alvarez, José Angel, Marı́a Estrella Sayas-Barberá, Juana Fernández-López, and Vicente Aranda-Catalá. "Physicochemical characteristics of Spanish-type dry-cured sausage." Food Research International 32, no. 9 (1999): 599–607. http://dx.doi.org/10.1016/s0963-9969(99)00104-0.

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25

Zhao, Y., S. Abbar, B. Amoah, T. W. Phillips, and M. W. Schilling. "Controlling pests in dry-cured ham: A review." Meat Science 111 (January 2016): 183–91. http://dx.doi.org/10.1016/j.meatsci.2015.09.009.

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26

Aleson-Carbonell, L., J. Fernandez-Lopez, E. Sayas-Barbera, E. Sendra, and J. A. Perez-Alvarez. "Utilization of Lemon Albedo in Dry-cured Sausages." Journal of Food Science 68, no. 5 (2003): 1826–30. http://dx.doi.org/10.1111/j.1365-2621.2003.tb12337.x.

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27

Fiddler, Walter, John W. Pensabene, Robert A. Gates, Judith M. Foster, and Wertice J. Smith. "Investigations on N-Nitrosopyrrolidine in Dry-Cured Bacon." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 19–22. http://dx.doi.org/10.1093/jaoac/72.1.19.

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Abstract Dry-cured or "country-style" bacon is a low volume specialty product typically made by small producers whose production practices vary widely. These practices include the direct application of dry-cure formulations containing varying concentrations of salt, sugar, flavoring agents, sodium nitrite, and sometimes sodium nitrate, and the use of lengthy curing and processing times. Because of the possibility of generating higher levels of N-nitrosopyrrolidine (NPYR) after frying in this product type compared with pump-cured bacon, an investigation was carried out on dry-cured bacon obtain

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28

Asefa, Dereje T., Ragnhild O. Gjerde, Maan S. Sidhu, et al. "Moulds contaminants on Norwegian dry-cured meat products." International Journal of Food Microbiology 128, no. 3 (2009): 435–39. http://dx.doi.org/10.1016/j.ijfoodmicro.2008.09.024.

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29

FLORES, MÓNICA, DAPHNE A. INGRAM, KAREN L. BETT, FIDEL TOLDRÁ, and ARTHUR M. SPANIER. "SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM." Journal of Sensory Studies 12, no. 3 (1997): 169–79. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00061.x.

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30

Rokaityte, Anita, Gintare Zaborskiene, Sonata Gunstiene, et al. "Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage." Czech Journal of Food Sciences 37, No. 5 (2019): 366–73. http://dx.doi.org/10.17221/57/2018-cjfs.

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The effect of taxifolin (TXF) with starter cultures (SC), such as Leuconostoc carnosum, or a mixture of strains Pediococcus pentosaceus and Staphylococcus xylosus, on the TXF stability was evaluated. UPLC analysis demonstrated that after 181 days of storage total TXF content was the highest in samples with TXF and L. carnosum (60%), compared to the 1st day of storage. The sausages with TXF and the mixture of P. pentosaceus and S. xylosus (56%) followed next. The samples treated only with TXF retained 40% of TXF, compared to the 1st day of storage. TXF had no significant effect on the growth of

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31

Ruiz-Ramírez, J., X. Serra, J. Arnau, and P. Gou. "Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin." Meat Science 69, no. 3 (2005): 519–25. http://dx.doi.org/10.1016/j.meatsci.2004.09.007.

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32

Mesías, Francisco J., Francisco Pulido, Miguel Escribano, et al. "Evaluation of New Packaging Formats for Dry-Cured Meat Products Using Conjoint Analysis: An Application to Dry-Cured Iberian Ham." Journal of Sensory Studies 28, no. 3 (2013): 238–47. http://dx.doi.org/10.1111/joss.12040.

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33

Álvarez, Micaela, María J. Andrade, Carmen García, Juan J. Rondán, and Félix Núñez. "Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages." Foods 9, no. 10 (2020): 1505. http://dx.doi.org/10.3390/foods9101505.

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Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial population, and the sensory characteristics of these foods, have not yet been evaluated. The aim of this study was to assess the viability of the inoculation of these protective cultures, and their impact on the quality of dry-cured fermented sausages. These microorganisms were co-inoculated with a nativ

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34

Tejerina, David, Lucía León, Susana García-Torres, Miriam Sánchez, and Alberto Ortiz. "Quality Traits of Montanera Iberian Dry-Cured lomito as Affected by Pre-Cure Freezing Practice." Foods 10, no. 7 (2021): 1511. http://dx.doi.org/10.3390/foods10071511.

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The seasonality to which dry-cured products from Iberian breed pigs finished in Montanera (free-range rearing system with feed based exclusively on ad libitum consumption of natural resources; acorns and grass) are subjected could be overcome by pre-cure freezing. Three sets of Montanera Iberian presas (Serratus ventralis muscle) (n = 15) were established to assess the impact of frozen storage -0, or non-frozen, 3 and 6 months—previous to the technological process of curing—on the quality traits of the dry-cured product Montanera Iberian dry-cured lomito. Similar seasoning and curing processin

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35

Little, K. L., B. M. Bohrer, T. Maison, H. H. Stein, A. C. Dilger, and D. D. Boler. "Effects of feeding high protein canola meal on dry cured and conventionally cured bacon." Meat Science 101 (March 2015): 114. http://dx.doi.org/10.1016/j.meatsci.2014.09.040.

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36

Sellier, Pierre, and Gabriel Monin. "A note on the relationships between cured-cooked and dry-cured ham processing yields." Meat Science 85, no. 4 (2010): 785–87. http://dx.doi.org/10.1016/j.meatsci.2010.03.013.

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37

Cebrián, Eva, Mar Rodríguez, Belén Peromingo, Elena Bermúdez, and Félix Núñez. "Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham." Toxins 11, no. 12 (2019): 710. http://dx.doi.org/10.3390/toxins11120710.

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The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of ochratoxin A (OTA). Biocontrol using moulds and yeasts usually found in dry-cured ham is a promising strategy to minimize this hazard. The aim of this work is to evaluate the effect of previously selected Debaryomyces hansenii and Penicillium chrysogenum strains on growth, OTA production, and relative expression of genes involved in the OTA biosynthesis by P. nordicum. P. nordicum was inoculated against the protecti

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38

Salazar, Eva, Adela Abellán, José M. Cayuela, et al. "Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)." Animal Production Science 55, no. 1 (2015): 113. http://dx.doi.org/10.1071/an13284.

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The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured hams remained in the ripening stage at 18−20°C and 70–75% relative humidity. The different processing times studied had no effect on the ash, intramuscular fat, sodium chloride and protein contents of the final ham, but significantly affected the moi

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39

Puljić, Leona, Brankica Kartalović, Jozo Grabovac, et al. "CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA." Archives of Veterinary Medicine 12, no. 2 (2019): 83–94. http://dx.doi.org/10.46784/e-avm.v12i2.64.

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Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina. In the period from 2016 to 2018, a total of 85 meat products were sampled.Th ese included 20 samples of fermented pork sausages, 10 samples of dry-cured pork loin, 5 samples of dry-cured pork neck and 50 samples of heat-treated sausages. Quality control testing of the samples included determination of meat protein, crude fat, moisture, sodium nitrite and polyphosphates content

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40

Fraqueza, Maria João, Marta Laranjo, Susana Alves, et al. "Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons." Foods 9, no. 1 (2020): 91. http://dx.doi.org/10.3390/foods9010091.

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The manufacturing of dry-cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry-cured meat products in order to minimize the presence of PAHs. Dry-cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, an

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41

OTA, Masahiro, Takaaki OHKUBO, Mitsukazu OCHI, and Yoshihiko OHAMA. "STRENGTH DEVELOPMENT THROUGH LONG-TERM DRY CURING OF INITIALLY COMBINED WET/DRY-CURED AND STEAM-CURED HARDENER-FREE EPOXY-MODIFIED MORTARS." Journal of Structural and Construction Engineering (Transactions of AIJ) 76, no. 663 (2011): 875–80. http://dx.doi.org/10.3130/aijs.76.875.

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42

Gou, P., Z. Y. Zhen, M. Hortós, et al. "PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano." Meat Science 92, no. 4 (2012): 346–53. http://dx.doi.org/10.1016/j.meatsci.2012.06.018.

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43

González-Mohino, Alberto, Sonia Ventanas, Mario Estévez, and Lary Souza Olegario. "Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)." Foods 10, no. 9 (2021): 1983. http://dx.doi.org/10.3390/foods10091983.

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The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. The samples (green label—GL, Cebo de Campo Ibérico; red label—RL, Bellota 50% Ibérico; and black label—BL, Bellota 100%) were analyzed by (i) Check-all-that-apply (CATA) with the evaluation of an ‘Ideal’ dry-cured loin and the overall liking, and by (ii) multiple-intake Temporal Dominance of Sensations (TDS). The CATA results indicated

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44

Čandek-Potokar, Marjeta, Maja Prevolnik-Povše, Martin Škrlep, et al. "Acceptability of Dry-Cured Belly (Pancetta) from Entire Males, Immunocastrates or Surgical Castrates: Study with Slovenian Consumers." Foods 8, no. 4 (2019): 122. http://dx.doi.org/10.3390/foods8040122.

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Abandoning of male piglets castration in the European Union is a challenge for the pork production sector in particular for high-quality dry-cured traditional products. The information on consumer acceptability of dry-cured products from alternatives is limited, so the objective was to test the consumer acceptability of unsmoked traditional dry-cured belly (Kraška panceta) processed from three sex categories, i.e., surgical castrates (SC), entire males (EM) and immunocastrates (IC). Consumers (n = 331) were asked to taste dry-cured bellies from EM, IC and SC and to score the taste appreciation

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45

Xu, Chen-Chen, Hui Yu, Peng Xie, Bao-Zhong Sun, Xiang-Yuan Wang, and Song-Shan Zhang. "Influence of Electrostatic Field on the Quality Attributes and Volatile Flavor Compounds of Dry-Cured Beef during Chill Storage." Foods 9, no. 4 (2020): 478. http://dx.doi.org/10.3390/foods9040478.

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The purpose was to investigate the quality characteristics of dry-cured beef with different storage times under a high-voltage electrostatic field (HVEF) condition. The pH, moisture content, meat color, and volatile compounds of dry-cured beef samples treated with HVEF (3 kV) were compared with those of a common refrigerator (CON) at days 0, 3, 7, 10, and 14. The results showed that, compared with CON group, the decline rates of the pH and moisture content of beef and ∆E values were lower under HVEF storage condition. From the fingerprints, the 42 volatile compounds identified were mainly alde

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46

Salazar, Eva, José M. Cayuela, Adela Abellán, and Luis Tejada. "Effect of breed on proteolysis and free amino acid profiles of dry-cured loin during processing." Animal Production Science 59, no. 6 (2019): 1161. http://dx.doi.org/10.1071/an17280.

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Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA values obtained in CM and those obtained in dry-cured loin from a modern crossbreed pig genotype (CG) at commercialisation times (between 30 and 60 days of processing). Processing time affected NPN, total FAA concentration, and all FAA studied, except arginine, histidine and lysine. The breed affected both NPN and total FAA, as superior values were observed in CM at Day 30. Fro

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Lorenzo, J. M., L. Purriños, S. Temperán, R. Bermúdez, S. Tallón, and D. Franco. "Physicochemical and nutritional composition of dry-cured duck breast." Poultry Science 90, no. 4 (2011): 931–40. http://dx.doi.org/10.3382/ps.2010-01001.

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Toldrá, Fidel, and MarÍA-Concepción Aristoy. "Availability of essential amino acids in dry-cured ham." International Journal of Food Sciences and Nutrition 44, no. 3 (1993): 215–19. http://dx.doi.org/10.3109/09637489309017442.

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Bañón, S., J. M. Cayuela, M. V. Granados, and M. D. Garrido. "Pre-cure freezing affects proteolysis in dry-cured hams." Meat Science 51, no. 1 (1999): 11–16. http://dx.doi.org/10.1016/s0309-1740(98)00067-9.

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Vestergaard, Christian S., and Giovanni Parolari. "Lipid and cholesterol oxidation products in dry-cured ham." Meat Science 52, no. 4 (1999): 397–401. http://dx.doi.org/10.1016/s0309-1740(99)00020-0.

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