Concepedia

Effect of pH24, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Jorge Ruiz-Ramírez, J. Arnau, X. Serra, P. Gou

Meat Science · 2005 · 116 citations · 30 references

DOI

Concepts

References

30

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

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Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 295 citations

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Texture and appearance of dry cured ham as affected by fat content and fatty acid composition

Jorge Ruiz, J. Ventanas, Ramón Cava et al. · Food Research International · 2000 · 203 citations

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Cathepsin B, D, H and L activities in the processing of dry‐cured ham

Fidel Toldrá, Elías Rico, José Flores‐Rivera · Journal of the Science of Food and Agriculture · 1993 · 172 citations

, , +19

Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Roberta Virgili, G. Parolari, C. Schivazappa et al. · Journal of Food Science · 1995 · 171 citations

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