Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham. (Q42643004)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26761895%20AND%20SRC:MED&resulttype=core&format=json

4 March 2020

title

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham (English)

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4 March 2020

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4 March 2020

Ji-Han Kim

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4 March 2020

Min-Gu Ju

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4 March 2020

Go-Eun Hong

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4 March 2020

WooJoon Park

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4 March 2020

Chi-Ho Lee

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4 March 2020

language of work or name

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31 October 2015

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Korean journal for food science of animal resources

4 March 2020

published in

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4 March 2020

volume

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issue

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4 March 2020

page(s)

660-668

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Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

4 March 2020

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1 reference

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Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties

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Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.

27 May 2018

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Contribution of dietary protein to sulfide production in the large intestine: an in vitro and a controlled feeding study in humans

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The effect of dietary sulfur-containing amino acids on calcium excretion

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Oxidation of methionine and cystine in foods treated with hydrogen peroxide

27 May 2018

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Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs

27 May 2018

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Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina".

16 August 2018

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Ferric citrate decreases ruminal hydrogen sulphide concentrations in feedlot cattle fed diets high in sulphate

16 August 2018

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Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

16 August 2018

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High sulfur content in corn dried distillers grains with solubles protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs.

16 August 2018

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Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality

16 August 2018

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Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork

16 August 2018

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Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

16 August 2018

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Reduction of Body Weight by Dietary Garlic Is Associated with an Increase in Uncoupling Protein mRNA Expression and Activation of AMP-Activated Protein Kinase in Diet-Induced Obese Mice

16 August 2018

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Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

16 August 2018

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The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.

16 August 2018

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Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs

16 August 2018

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12 December 2020

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

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12 December 2020

Changes in Collagen Metabolism Caused by Feeding Diets Low in Inorganic Sulfur

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12 December 2020

Meat Science: An Introductory Text. P.D. Warriss (£25, US $ 45). CABI Publishing

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12 December 2020

Effect of halothane genotype on muscle metabolism at slaughter and its relationship with meat quality: A within-litter comparison

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12 December 2020

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

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12 December 2020

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

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12 December 2020

Vitamins E and C May Increase Collagen Turnover by Intramuscular Fibroblasts. Potential for Improved Meat Quality

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12 December 2020

10.5851/KOSFA.2015.35.5.660

Identifiers

DOI

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26761895%20AND%20SRC:MED&resulttype=core&format=json

4 March 2020

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:26761895%20AND%20SRC:MED&resulttype=core&format=json

4 March 2020

PubMed publication ID

26761895

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