Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham.

Fuentes, Verónica

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham. [electronic resource] - Meat science Aug 2014 - 468-74 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-4138

10.1016/j.meatsci.2013.12.018 doi


Adipose Tissue
Animals
Color
Diet
Dietary Proteins--metabolism
Food Handling--methods
Food Packaging--methods
Food Preservation--methods
Humans
Lipid Peroxidation
Meat--analysis
Muscle, Skeletal--chemistry
Pressure
Protein Carbonylation
Swine
Vacuum