Concepedia

Development of a multi-physical finite element-based model that predicts water and salt transfers, proteolysis and water activity during the salting and post-salting stages of the dry-cured ham process

Rami Harkouss, Cyril Chevarin, Jean-Dominique Daudin, Jason Sicard, Pierre‐Sylvain Mirade

Journal of Food Engineering · 2017 · 20 citations · 26 references

DOI

Concepts

References

26

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 789 citations

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Blood pressure and the global burden of disease 2000. Part 1: Estimates of blood pressure levels

Carlene M.M. Lawes, Stephen Vander Hoorn, M R Law et al. · Journal of Hypertension · 2006 · 161 citations

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 et al. · Meat Science · 2005 · 116 citations

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Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

X. Serra, Jorge Ruiz-Ramírez, J. Arnau et al. · Meat Science · 2004 · 115 citations

, , +7

The use of muscle enzymes as predictors of pork meat quality

Fidel Toldrá, Mónica Flores · Food Chemistry · 2000 · 97 citations

, , +12