dc.contributor.author | Coll-Brasas, E. | |
dc.contributor.author | Gou, P. | |
dc.contributor.author | Arnau, J. | |
dc.contributor.author | Olmos, A. | |
dc.contributor.author | Fulladosa, E. | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2020-12-10T07:58:46Z | |
dc.date.available | 2022-03-24T12:00:22Z | |
dc.date.issued | 2020-10-30 | |
dc.identifier.citation | Coll-Brasas, E., P. Gou, J. Arnau, A. Olmos, and E. Fulladosa. 2021. "Processing Parameters Involved In The Development Of Texture And Tyrosine Precipitates In Dry-Cured Ham: Modelisation Of Texture Development". Meat Science 172: 108362. doi:10.1016/j.meatsci.2020.108362. | ca |
dc.identifier.issn | 0309-1740 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1006 | |
dc.description.abstract | The aim of this study was to quantify the effects of different processing parameters on texture development and the incidence of white film and tyrosine crystals in dry-cured ham. Hams were dry-salted for 0.65, 0.8 or 1.0 days/kg. After drying for 45 days at 5 °C, they were dried at 10, 15 or 20 °C until reaching 33% weight loss and, thereafter, dried at 25 °C until reaching 36 or 40% weight loss. The salting time, drying temperature and target weight loss significantly affected the texture and incidence of white film and tyrosine crystals. A beneficial effect of drying at 20 °C on texture was found, which was especially important for low target weight loss (33%). Besides, hams dried at 20 °C and those with 40% weight loss showed higher incidence of tyrosine crystals. Contour plots and predictive models for texture can be used to define optimal processing parameters | ca |
dc.format.extent | 27 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Meat Science | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Processing parameters involved in the development of texture and tyrosine precipitates in dry-cured ham: Modelisation of texture development | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | CDTI-FEDER/ /IDI-20150895/ES/DESARROLLO DE UN NUEVO PROCESO DE SALADO INDIVIDUAL PARA LA OBTENCIÓN DE JAMÓN CURADO AL PUNTO DE SAL CON TEXTURA Y COLOR ÓPTIMOS/SMARTHAM | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.meatsci.2020.108362 | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |