Results 131 to 140 of about 4,560 (176)

Effect of Cooking Conditions on Creatinine Formation in Cooked Ham

Journal of Agricultural and Food Chemistry, 2008
The aim of this study was to evaluate the effect of different cooking procedures on the concentrations of creatine and creatinine and the ratio of creatinine/creatine in cooked ham. Two cooking methods (constant temperature and increasing temperature, constant T and DeltaT, respectively) were tested on different locations in porcine longissimus dorsi ...
Fidel Toldrá, Leticia Mora Soler
exaly   +3 more sources

Identification and origin of odorous sulfur compounds in cooked ham

Food Chemistry, 2014
The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry.
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly   +5 more sources

Effect of nitrite on the odourant volatile fraction of cooked ham

Food Chemistry, 2013
The aim of this work was to reliably identify the key odour compounds in cooked ham and acquire new knowledge on the role of sodium nitrite on the formation of its aroma. Gas chromatography coupled with mass spectrometry and (or) olfactometry was used. In all, 24 odourants were identified in the volatile fraction of cooked ham.
Pascal Tournayre, Frédéric Mercier, Jean-Louis Berdagué   +2 more
exaly   +4 more sources

Effects of PSE on the quality of cooked hams

Meat Science, 2003
Meat quality comparisons were carried out on hams produced from pork legs showing evidence of PSE and normal pork legs. Quality measurements included drip loss, sliceability, cooking loss, TBARS analysis and colour evaluation (Hunter L, a, b). A total of 40 pork legs were selected from a commercial slaughtering plant, 20 from carcasses showing PSE and ...
D J, O'Neill, P B, Lynch, D J, Troy, D J, Buckley, J P, Kerry   +4 more
openaire   +2 more sources

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP.

International journal of food microbiology, 2019
Peer ...
Raimondi, Stefano, Luciani, Rosaria, Sirangelo, Tiziana Maria, Amaretti, Alberto, Leonardi, Alan, Ulrici, Alessandro, Foca, Giorgia, D'Auria, Giuseppe, Moya, Andrés, Zuliani, Véronique, Seibert, Tim Martin, Søltoft-Jensen, Jakob, Rossi, Maddalena   +12 more
openaire   +5 more sources

Spent brewer's yeast extract as an ingredient in cooked hams

Meat Science, 2016
This work describes the effect of the incorporation of 1% spent yeast extract into cooked hams. Physical/chemical/sensorial characteristics and changes during 12 and 90days storage were evaluated on control and treated cooked hams processed for 1.5, 2.0, 2.5 or 3h.
Gaston Pancrazio, Sara C. Cunha, Paula Guedes de Pinho, Mónica Loureiro, Sónia Meireles, Isabel M.P.L.V.O. Ferreira, Olívia Pinho   +6 more
openaire   +2 more sources

Rapid detection of radiation-induced hydrocarbons in cooked ham

Meat Science, 2012
Solid phase microextraction (SPME) coupled with either gas chromatography-ionization flame detector (CG-FID) or multidimensional gas chromatography-mass spectrometry (MDGC-MS) was evaluated for its ability to detect volatile hydrocarbons produced during the irradiation of cooked ham. The chromatogram of an irradiated sample obtained using GC-FID showed
Barba, Carmen, Santa-María, Guillermo, Herraiz Carasa, Marta, Calvo, Marta M.   +3 more
openaire   +3 more sources

Chemical, instrumental and sensory characteristics of cooked pork ham

Meat Science, 2007
Instrumental, chemical and sensory parameters of cooked pork ham were evaluated. Principal component analysis was carried out on the basis of the instrumental variables related to colour and texture. The four PCs account for almost 94% of the total variance in the data set. The PCA only separated 3 hams with a(∗)>10.
V, Válková, A, Saláková, H, Buchtová, B, Tremlová   +3 more
openaire   +2 more sources

Proteomic analysis of pork meat in the production of cooked ham

Molecular BioSystems, 2011
Abstract The industrial production of cooked ham from pork meat involves, as initial steps, the injection of brine and a prolonged meat massage. These processes strongly affect the quality of the final product because they determine the breakage of muscle cells and the release of their protein content.
Pioselli B, PAREDI, Gianluca, MOZZARELLI, Andrea   +2 more
openaire   +3 more sources