Time-related changes in intramuscular lipids of French dry-cured ham.

No abstract is available for this paper.

• Publication year

  1994

• Venue

  Meat Science

• Publication date

  Unknown publication date

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/0309-1740(94)90084-1PMID 22059498
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridges

  2006cited by this paper
• Relations between compositional traits and sensory qualities of French dry-cured ham.

  1994cited by this paper
• Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham.

  1993cited by this paper
• Lipid oxidative changes in the processing of Iberian pig hams

  1992cited by this paper
• Lipid composition of pork muscle in relation to the metabolic type of the fibres.

  1991cited by this paper
• Estudio de los cambios experimentados en las propiedades químicas de la grasa del jamón durante su curado

  1990cited by this paper
• Comparative lipid composition of porcine muscles at different anatomical locations.

  1987cited by this paper
• Lipid and autoxidative changes in cold stored cod (Gadus morhua)

  1979cited by this paper
• Cholinesterases, Esterases and Lipases

  1965cited by this paper
• Lipid Fractions of Chicken Broiler Tissues and Their Fatty Acid Composition

  1965cited by this paper
• PREPARATION OF FATTY ACID METHYL ESTERS AND DIMETHYLACETALS FROM LIPIDS WITH BORON FLUORIDE--METHANOL.

  1964cited by this paper
• Phosphorus assay in column chromatography.

  1959cited by this paper
• A rapid method of total lipid extraction and purification.

  1959cited by this paper

• Effect of Muscle Fibre Type on the Fatty Acids Profile and Lipid Oxidation of Dry-Cured Venison SM (semimembranosus) Muscle

  2022cites this paper
• Contents and composition of individual phospholipid classes from biceps femoris related to the rearing system in Iberian pig.

  2021cites this paper
• Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish

  2021cites this paper
• Analysis of Dynamic Changes of Lipid Composition and Structure of Deep-fried Pork Slices during Storage

  2021cites this paper
• Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham

  2020cites this paper
• Sensory properties and metabolomic profiles of dry-cured ham during the ripening process.

  2020cites this paper
• Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

  2020cites this paper
• Sensory profiles of artisanal smoked dry-cured ham as affected by production season

  2019cites this paper
• Automatic ham classification method based on support vector machine model increases accuracy and benefits compared to manual classification.

  2019cites this paper
• The Changes of the Volatile Compounds Derived from Lipid Oxidation of Boneless Dry‐Cured Hams During Processing

  2019cites this paper
• Lipolytic degradation, water and flavor properties of low sodium dry cured beef

  2019cites this paper
• Optimització del procés industrial d'escorxadors utilitzant tècniques de modelització, tractament de dades i classificació automàtica

  2019cites this paper
• Effects of high pressure treatment on lipolysis-oxidation and volatiles of marinated pork meat in soy sauce.

  2018cites this paper
• Properties and Changes during Fermentation of Salted Shrimp Paste as Affected by Quality of Row Material and Selected Halophilic Bacteria

  2018cites this paper
• Changes in lipids of shrimp (Acetes vulgaris) during salting and fermentation

  2017cites this paper
• Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)

  2017cites this paper
• A comparison of fatty acid profiles and lipolysis during ripening of dry-cured loins obtained from a native pig breed (ChatoMurciano) and from a modern crossbreed pig

  2016cites this paper
• Yunnan Fermented Meat: Xuanwei Ham, Huotui

  2016cites this paper
• Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.

  2016cites this paper
• Dry‐cured loin from the native pig breed Chato murciano with high unsaturated fatty acid content undergoes intense lipolysis of neutral and polar lipids during processing

  2016cites this paper
• The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi

  2015cites this paper
• The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut.

  2015cites this paper
• Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage

  2015cites this paper
• Lipid degradation and sensory characteristics of M. biceps femoris in dry‐cured hams from Duroc using three different processing methods

  2015cites this paper
• Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

  2015cites this paper
• Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams

  2015cites this paper
• 42. Mediterranean Products

  2014cites this paper
• Original article Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

  2014cites this paper
• Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

  2014cites this paper
• A Lipid degradation and sensory characteristics of M . biceps 5 femoris in dry-cured hams from Duroc using three different 7 1 processing methods 8 9 10

  2014influential citation
• Purification and characterisation of a phosphatidylcholine-binding protein from duck Biceps femoris muscle

  2014cites this paper
• Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.

  2014cites this paper
• AUTORIZACIÓN DEL DIRECTOR DE LA TESIS PARA SU PRESENTACIÓN

  2013cites this paper
• Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast

  2013cites this paper
• Comparação do perfil de ácidos gordos em carne de suíno produzida com diferentes objetivos comerciais

  2013cites this paper
• Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.

  2013influential citation
• Texture and quality parameters of Slovenian dry-cured ham Kraški pršut according to mass and salt levels.

  2013cites this paper
• Dry-Cured Ham

  2013cites this paper
• Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E ( alpha-tochopherol acetate )

  2013cites this paper
• Perfil de ácidos graxos e teor de colesterol de mortadela elaborada com óleos vegetais

  2013cites this paper
• Changes in polar and non-polar lipid fractions of subcutaneous fat from Iberian ham during dry-curing process. Prediction of the curing time

  2013cites this paper
• Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacón

  2013cites this paper
• Biochemistry of Processing Meat and Poultry

  2012cites this paper
• Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork.

  2012cites this paper
• Effects of breed and PRKAG3 and CAST genetic polymorphisms on the quality of serrano dry-cured ham

  2012cites this paper
• Determination of Phospholipids in Food Samples

  2012cites this paper
• Cold atmospheric pressure plasma treatment of ready-to-eat meat: inactivation of Listeria innocua and changes in product quality.

  2012cites this paper
• Formulations for Fermented Sausages with Health Attributes

  2012cites this paper
• Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork.

  2012cites this paper
• Factors in pig production that impact the quality of dry-cured ham: a review.

  2012cites this paper
• Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham.

  2011cites this paper
• Comparison of Quality Characteristics in Dry-Cured Ham at Initial Stage of Distribution

  2011cites this paper
• The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

  2011cites this paper
• A new high-performance liquid chromatographic method with evaporative light scattering detector for the analysis of phospholipids. Application to Iberian pig subcutaneous fat.

  2011cites this paper
• Lipids deposition, composition and oxidative stability of subcutaneous adipose tissue and Longissimus dorsi muscle in Guizhou mini-pig at different developmental stages.

  2010cites this paper
• Sensory characterization of dry-cured ham using free-choice profiling

  2010cites this paper
• Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process.

  2010cites this paper
• Study on the flavor contribution of phospholipids and triglycerides to pork

  2010influential citation
• Influence of pre-cure freezing of Iberian hams on lipolytic changes and lipid oxidation

  2009cites this paper
• Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.

  2009cites this paper
• Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products.

  2009cites this paper
• Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

  2009influential citation
• Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products

  2009cites this paper
• Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

  2008cites this paper
• Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured duck.

  2008cites this paper
• Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).

  2008cites this paper
• The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León.

  2008cites this paper
• A review on lipid oxidation of meat in active and modified atmosphere packaging and usage of some stabilizers

  2008cites this paper
• Determination of Lipolysis

  2008cites this paper
• Lipolytic and oxidative changes in Iberian dry-cured loin.

  2007cites this paper
• 단기 숙성 생햄의 저온 및 실온저장 과정 중 물리화학 및 관능학적 품질 특성 변화

  2007cites this paper
• Significance of Porcine Fat Quality in Meat Technology: A Review

  2007cites this paper
• Chemical and structural changes in lipids during the ripening of Teruel dry-cured ham

  2007cites this paper
• The role of muscle enzymes in dry-cured meat products with different drying conditions

  2006cites this paper
• Changes in lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation

  2006influential citation
• tocopheryl acetate supplementation and the extensive feeding of pigs on the volatile aldehydes during the maturation of Iberian ham

  2006cites this paper
• Influencia de la raza y de la alimentación sobre el contenido y características de la grasa intramuscular del lomo de cerdo ibérico: efecto sobre parámetros determinantes de la calidad

  2006cites this paper
• Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham.

  2005influential citation
• Stereospecific analysis of fresh and dry-cured muscle phospholipids from Iberian pigs

  2005cites this paper
• Fatty acids and antioxidants in reindeer and red deer

  2005cites this paper
• Lipolysis in dry-cured ham: Influence of salt content and processing conditions

  2005cites this paper
• Fatty Acids and Antioxidants in Reindeer and Red Deer Emphasis on Animal Nutrition and Consequent Meat Quality

  2005influential citation
• Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hams.

  2004cites this paper
• Plasmalogens in pork: aldehyde composition and changes in aldehyde profile during refrigerated storage of raw and cooked meat

  2004cites this paper
• Fatty acids, antioxidants and oxidation stability of processed reindeer meat.

  2004cites this paper
• Chemical and fatty acid composition of “Lacón gallego” (dry-cured pork foreleg): differences between external and internal muscles

  2003cites this paper
• Evolution of fatty acids from intramuscular lipid fractions during ripening of Iberian hams as affected by α-tocopheryl acetate supplementation in diet

  2003cites this paper
• Compositional and degradative changes during the manufacture of dry-cured ‘lacón’

  2003cites this paper
• Oxidative and lipolytic deterioration of different muscles from free-range reared Iberian pigs under refrigerated storage.

  2003cites this paper
• Physicochemical characteristics of three muscles from free-range reared Iberian pigs slaughtered at 90 kg live weight.

  2003cites this paper
• Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico

  2002cites this paper
• Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products.

  2002cites this paper
• EFECTO DEL TIPO DE MÚSCULO SOBRE PARÁMETROS DE CALIDAD EN CARNE FRESCA DE CERDO IBÉRICO

  2002cites this paper
• Concentration effects in myoglobin-catalyzed peroxidation of linoleate.

  2002cites this paper
• Composition of subcutaneous fat from dry-cured Iberian hams as influenced by pig feeding

  2002cites this paper
• Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.

  2001cites this paper
• Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit.

  2000cites this paper
• Fatty acid composition of lipid fractions in Parma ham obtained from pigs fed on different levels of vitamin E (α-tocopherol acetate).

  2000cites this paper
• Lipolysis in muscles during refrigerated storage as related to the metabolic type of the fibres in the rabbit.

  2000cites this paper
• DRY-CURED MEDITERRANEAN HAMS: LONG PROCESS, SLOW CHANGES AND HIGH QUALITY: A REVIEW1

  2000cites this paper