Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham

Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham

The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fifty smoked hams were sampled: raw ham, after saltin...

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Bibliographic Details
Main Authors: Nives Marušić Radovčić, Ivna Poljanec, Sandra Petričević, Leticia Mora, Helga Medić
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
dry-cured ham
smoking
processing
aromatic profile
GC-MS
physicochemical parameters
Online Access:https://www.mdpi.com/2304-8158/10/6/1228

Internet

https://www.mdpi.com/2304-8158/10/6/1228

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