Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Solange Buscailhon"'
Publikováno v:
Meat Science
Meat Science, Elsevier, 1994, 37 (2), pp.245-255
Meat Science, Elsevier, 1994, 37 (2), pp.245-255
The aim of this study was to investigate the changes in intramuscular lipids during the processing of French dry-cured hams. In the fresh biceps femoris muscle, the lipid content was on average, 105 mg/g DM with a large individual variation. Glycerid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::878236f218b0dd93ccdb75203c4b67ac
https://doi.org/10.1016/0309-1740(94)90084-1
https://doi.org/10.1016/0309-1740(94)90084-1
Publikováno v:
Journal of Muscle Foods
Journal of Muscle Foods, Wiley, 1995, 6, pp.9-22
Journal of Muscle Foods, Wiley, 1995, 6, pp.9-22
Forty dry-cured hams were identified at the end of 9 months processing. The Biceps femoris was analyzed for dry matter, pH, protein, lipids, acid value, hydroxyproline, Cl-, pigment, glycogen, lactic acid and protein fractions, and average diameter a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2ba5f4bc03aa7b88e9c21c8ed38252e
https://hal.inrae.fr/hal-02711726
https://hal.inrae.fr/hal-02711726
Publikováno v:
Meat Science
Meat Science, Elsevier, 1994, 37, pp.449-456
Meat Science, Elsevier, 1994, 37, pp.449-456
The 80 hams of 40 pig carcasses from one slaughter batch were taken on the day after slaughter. The 40 left hams were dry-cured. Groups of 10 hams were taken for analysis at 74 days (end of rest), 81 days (end of heating), 179 days (mid-seasoning) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c65324f16c6b5e9159c0250c341b93b
https://hal.inrae.fr/hal-02706527
https://hal.inrae.fr/hal-02706527
Publikováno v:
Journal of Muscle Foods
Journal of Muscle Foods, Wiley, 1994, 5, pp.257-270
Journal of Muscle Foods, Wiley, 1994, 5, pp.257-270
Fifty hams were distributed into 2 groups differing in initial pH of the Adductor muscle — one group with a pH < 6.1 (low pH group) and the other group with a pH of 6.1 or higher (high pH group). Ten hams were used for fresh meat analysis, while th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f18f1bc788f0dd043f9bd2d4fe435d0
https://hal.inrae.fr/hal-02709597
https://hal.inrae.fr/hal-02709597
Autor:
Solange Buscailhon, J.-L. Berdagué, C. Touraille, Monique Cornet, J. Bousset, G. Gandemer, Gabriel Monin
Publikováno v:
Meat Science
Meat Science, Elsevier, 1994, 37 (2), pp.229-243
Meat Science, Elsevier, 1994, 37 (2), pp.229-243
The left hams of 20 pig carcasses were processed by dry-curing for either 179 (n = 10) or 273 days (n = 10). The Biceps femoris was taken at the end of the processing and submitted to chemical and sensory analyses. The following chemical traits were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de991121e30e3c23ee683678bea69085
https://pubmed.ncbi.nlm.nih.gov/22059497
https://pubmed.ncbi.nlm.nih.gov/22059497