Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products (Q82397137)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061607%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061607%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Gilles Gandemer

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16 January 2020

publication date

1 November 2002

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16 January 2020

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16 January 2020

volume

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16 January 2020

issue

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16 January 2020

page(s)

309-321

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Activities of phospholipases A and lysophospholipases in glycolytic and oxidative skeletal muscles in the rabbit

16 January 2020

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Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre.

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Lipid oxidative changes in the processing of Iberian pig hams

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7 January 2021

Flavor compounds of dry-cured ham

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Influence of pig crossbreed on the composition, volatile compound content and flavour of dry cured ham

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Effects of starter cultures on the formation of flavour compounds in dry sausage

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7 January 2021

Changes in volatile compounds of Parma ham during maturation

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7 January 2021

Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

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7 January 2021

Relations between compositional traits and sensory qualities of French dry-cured ham.

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Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

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Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation

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7 January 2021

Effects of substituting a concentrated diet for chestnuts on the lipid traits of muscle and adipose tissues in corsican and corsican × large white pigs reared in a sylvo-pastoral system in corsica

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7 January 2021

Quality of pig adipose tissue: relationship between solid fat content and lipid composition

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7 January 2021

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

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7 January 2021

Volatile components of dry cured Iberian ham

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7 January 2021

Sex and crossbreed effects on the characteristics of dry-cured ham

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7 January 2021

Oxidative quality and shelf life of meats

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7 January 2021

Lipid composition and lipolytic enzyme activities in porcine skeletal muscles with different oxidative pattern

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7 January 2021

Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

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7 January 2021

Lipid composition of pork muscle in relation to the metabolic type of the fibres

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7 January 2021

Changes in intramuscular lipids during ripening of Iberian dry-cured ham

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7 January 2021

Volatile compounds of commercial Milano salami

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7 January 2021

Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes.

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7 January 2021

Assay of lipase and esterase activities in fresh pork meat and dry-cured ham

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7 January 2021

Pre-freezing Hams Affects Lipolysis during Dry-curing

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7 January 2021

Muscle lipolysis phenomena in the processing of dry-cured ham

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7 January 2021

Prediction of the feeding background of Iberian pigs using the fatty acid profile of subcutaneous, muscle and hepatic fat

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7 January 2021

Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process

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7 January 2021

Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation

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7 January 2021

Lipid traits of muscles as related to genotype and fattening diet in Iberian pigs: total intramuscular lipids and triacylglycerols

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7 January 2021

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

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7 January 2021

Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs

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7 January 2021

Dry-cured ham flavour: enzymatic generation and process influence

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7 January 2021

10.1016/S0309-1740(02)00128-6

Identifiers

DOI

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061607%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061607%20AND%20SRC:MED&resulttype=core&format=json