Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina

Changes in the physicochemical properties of chilled and frozen-thawed lamb cuts subjected to pulsed electric field processing

(2021) Kevin Kantono et al.   FOOD RESEARCH INTERNATIONAL

Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time

(2021) Rebeca Contador et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté

(2020) Marcio Vargas-Ramella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers

(2020) Julliane Carvalho Barros et al.   Foods

Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils

(2020) Marcio Vargas-Ramella et al.   Foods

Nutritional quality of wild Iberian red deer (Cervus elaphus hispanicus) meat: Effects of sex and hunting period

(2020) Almudena Soriano et al.   MEAT SCIENCE

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

(2020) Márcio Vargas-Ramella et al.   Foods

Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon

(2020) Xiao Gan et al.   FOOD MICROBIOLOGY

Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

(2020) Ji Luo et al.   FOOD RESEARCH INTERNATIONAL

Consumer perceptions towards healthier meat products

(2020) Alfredo Teixeira et al.   Current Opinion in Food Science

Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique

(2019) Rubén Domínguez et al.   Food Analytical Methods

Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

(2019) Marcio Vargas‐Ramella et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

(2019) Vitor A.S. Vidal et al.   MEAT SCIENCE

Understanding the effect of different chloride salts on the water behavior in the salted meat matrix along 180 days of shelf life

(2019) Vitor A.S. Vidal et al.   FOOD RESEARCH INTERNATIONAL

Effect of NaCl replacement by other chloride salts on physicochemical parameters, proteolysis and lipolysis of dry-cured foal “cecina”

(2019) Aurora Cittadini et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

(2018) Sandra Petričević et al.   MEAT SCIENCE

Carcass and meat characteristics from farm-raised and wild fallow deer ( Dama dama ) and red deer ( Cervus elaphus ): A review

(2018) Eva Kudrnáčová et al.   MEAT SCIENCE

Understanding the implications of current health trends on the aroma of wet and dry cured meat products

(2018) Mónica Flores   MEAT SCIENCE

Technological aspects of horse meat products – A review

(2017) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of partial replacement of NaCl with KCl on formation of volatile compounds in Jinhua ham during processing

(2016) Yingyang Zhang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Physicochemical and microbial changes during the manufacturing process of dry-cured lacón salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2015) José M. Lorenzo et al.   FOOD CONTROL

Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

(2015) José M. Lorenzo et al.   FOOD CONTROL

Influence of Anatomical Retail Cut on Physicochemical and Sensory Characteristics of Foal “Cecina”

(2015) José M. Lorenzo et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The effect of cooking methods on nutritional value of foal meat

(2015) Rubén Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Cross-Cultural Study of Dry-Cured Sheep Meat Acceptability by Native and Immigrant Consumers in Spain

(2015) Carlos Sañudo et al.   JOURNAL OF SENSORY STUDIES

Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”

(2015) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

(2015) José M. Lorenzo et al.   MEAT SCIENCE

Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts

(2014) C.N. Horita et al.   FOOD RESEARCH INTERNATIONAL

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

(2014) Luz H. Villalobos-Delgado et al.   MEAT SCIENCE

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

(2013) José M. Lorenzo   MEAT SCIENCE

Effect of the Partial Replacement of Sodium Chloride by Other Salts on the Formation of Volatile Compounds during Ripening of Dry-Cured Ham

(2012) Mónica Armenteros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham

(2012) Jiamei Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”

(2012) Laura Purriños et al.   MEAT SCIENCE

Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat

(2012) S. Rodrigues et al.   MEAT SCIENCE

Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

(2011) Mónica Armenteros et al.   MEAT SCIENCE

The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME-GC-MS approach

(2010) C. Pugliese et al.   JOURNAL OF MASS SPECTROMETRY

Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

(2010) M. Aliño et al.   MEAT SCIENCE

Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity

(2010) Guofeng Jin et al.   MEAT SCIENCE

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases

(2009) Mónica Armenteros et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl

(2009) M. Armenteros et al.   FOOD CHEMISTRY

Biochemical and Sensory Properties of Dry-Cured Loins as Affected by Partial Replacement of Sodium by Potassium, Calcium, and Magnesium

(2009) Mónica Armenteros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

(2008) Diego L. García-González et al.   MEAT SCIENCE

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

(2008) Cristina Molinero et al.   MEAT SCIENCE

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

(2007) E. Blesa et al.   MEAT SCIENCE