Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 805 citations

Agriculture, Food Science, Sustainable Agriculture +12

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

Agriculture, Biochemistry, Food Science +17

Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture

G. Parolari, Roberta Virgili, C. Schivazappa · Meat Science · 1994 · 153 citations

Agriculture, Biochemistry, Food Science +10

Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

C. Pérez-Santaescolástica, Javier Carballo, E. Fulladosa et al. · Food Research International · 2018 · 132 citations · Full text

Agriculture, Biochemistry, Food Science +14

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

Agriculture, Biochemistry, Food Science +17