Cooked ham colour - Open Access .click

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Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams

Meat Science, 2000
The objective of the present study was to determine the effects of dietary vitamin E supplementation and reduced nitrite levels on the colour stability of cooked hams. Large white × Landrace pigs (male n=6, female n=6) were each subdivided into two groups (n=3) and fed an α-tocopheryl acetate supplemented diet (1000 mg/kg feed) and a basal diet (10 mg ...
N M, Dineen +5 more
openaire +2 more sources

Effect of Residual Oxygen and Lighting Mode on Colour and Lipid Oxidation of Turkey Cooked-ham Stored in Map

2006
E. Lemoine +4 more
openaire +1 more source

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Meat Science, 2013
Vladimir Tomović, Zdravko Sumic, Branislav Sojic +2 more
exaly

Chemical, instrumental and sensory characteristics of cooked pork ham

Meat Science, 2007
Alena Salakova
exaly

Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Food Microbiology, 2020
Marine Zagdoun +2 more
exaly

Effect of tumbling time and cooking temperature on quality attributes of cooked ham

International Journal of Food Science and Technology, 2011
Olivier Goemaere
exaly

Effect of nitrite on the odourant volatile fraction of cooked ham

Food Chemistry, 2013
Pascal Tournayre +2 more
exaly