Effect of storage temperature and high-pressure processing on the preservation of sliced Duroc vacuum-packed dry-cured ham-Reference-Cited by-同舟云学术

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Effect of storage temperature and high-pressure processing on the preservation of sliced Duroc vacuum-packed dry-cured ham

Published:2023-12 Issue: Volume:40 Page:101199
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Ortiz A.,León L.,Sánchez M.,Ezquerro S.,Polo M.,Ramírez M.R.,Freire M.,Martín-Mateos M.J.,Tejerina D.

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference44 articles.

1. The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile;Alonso;Meat Science,2015

2. Active packaging using an olive leaf extract and high pressure processing for the preservation of sliced dry-cured shoulders from Iberian pigs;Amaro-Blanco;Innovative Food Science and Emerging Technologies,2018

3. Guidelines: Instrumental meat color measurement;AMSA;Section VIII-V8,2011

4. Kinetics and mechanism of thermal oxidation and photooxidation of nitrosylmyoglobin in aqueous solution;Andersen;Journal of Agricultural and Food Chemistry,1992

5. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2019

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1. Effects of pressure-based technologies on food lipids oxidation;Food Chemistry;2024-12

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