Lipolysis in intramuscular lipids during processing of traditional Xuanwei ham
- 31 December 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 71 (4), 670-675
- https://doi.org/10.1016/j.meatsci.2005.05.019
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Fatty acids and triacylglycerols profiles from different types of Iberian dry-cured hamsMeat Science, 2004
- Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat productsMeat Science, 2002
- Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerolsMeat Science, 2002
- Changes in intramuscular lipids during ripening of Iberian dry-cured hamMeat Science, 1999
- Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributesFood Chemistry, 1999
- Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing TimesJournal of Agricultural and Food Chemistry, 1997
- Influence of finishing diet on fatty acid profiles of intramuscular lipids, triglycerides and phospholipids in muscles of the Iberian pigMeat Science, 1997
- Changes in volatile compounds of Parma ham during maturationMeat Science, 1996
- Time-related changes in intramuscular lipids of French dry-cured hamMeat Science, 1994
- Rapid and convenient separation of phospholipids and non phosphorus lipids from rat heart using silica cartridgesLipids, 1985