Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts Export

@article{citeulike:2064257, abstract = {The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4 +/- 2 [degree sign]C; 8 months) or freezing (-18 +/- 1 [degree sign]C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of refrigerated boneless dry-cured hams and frozen dry-cured ham cuts showed only limited changes throughout long-term storage. Significant changes involved loss of odour and flavour, increased adhesiveness and modification of hardness, the Semimembranosus muscle became tender while Biceps femoris became harder, leading to a higher textural homogeneity. In agreement with those changes, the overall acceptability assessed by a trained panel decreased throughout storage, though this was significant regarding only frozen hams. However, consumer evaluation of acceptability, as well as satisfaction with hypothetical purchasing, did not vary significantly throughout storage.}, author = {Cilla, Irene and Martinez, Luis and Beltran, Jose A. and Roncales, Pedro}, citeulike-article-id = {2064257}, citeulike-linkout-0 = {http://dx.doi.org/10.1016/j.meatsci.2005.10.011}, citeulike-linkout-1 = {http://www.sciencedirect.com/science/article/B6T9G-4HRDYCC-1/2/585419216c62abf5d4f68443d7e94430}, doi = {10.1016/j.meatsci.2005.10.011}, journal = {Meat Science}, keywords = {book, chapter, chilled, frozen, ham, vacuum}, month = {May}, number = {1}, pages = {12--21}, posted-at = {2007-12-05 22:37:14}, priority = {4}, title = {Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts}, url = {http://dx.doi.org/10.1016/j.meatsci.2005.10.011}, volume = {73}, year = {2006} }

TY - JOUR ID - citeulike:2064257 L3 - citeulike-article-id:2064257 N2 - The effect of storage on dry-cured ham quality was studied. Sixteen vacuum-packaged boneless dry-cured hams and sixteen vacuum-packaged dry-cured ham cuts were stored in darkness under refrigeration (4 +/- 2 [degree sign]C; 8 months) or freezing (-18 +/- 1 [degree sign]C; 24 months), respectively. Instrumental colour and texture, physico-chemical and biochemical parameters, sensory profile and consumer acceptability and purchase satisfaction were measured throughout storage. The overall quality of refrigerated boneless dry-cured hams and frozen dry-cured ham cuts showed only limited changes throughout long-term storage. Significant changes involved loss of odour and flavour, increased adhesiveness and modification of hardness, the Semimembranosus muscle became tender while Biceps femoris became harder, leading to a higher textural homogeneity. In agreement with those changes, the overall acceptability assessed by a trained panel decreased throughout storage, though this was significant regarding only frozen hams. However, consumer evaluation of acceptability, as well as satisfaction with hypothetical purchasing, did not vary significantly throughout storage. IS - 1 JF - Meat Science EP - 21 TI - Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham: Refrigerated boneless ham and frozen ham cuts VL - 73 SP - 12 KW - book KW - chapter KW - chilled KW - frozen KW - ham KW - vacuum AU - Cilla, Irene AU - Martinez, Luis AU - Beltran, Jose AU - Roncales, Pedro PY - 2006/05// UR - http://dx.doi.org/10.1016/j.meatsci.2005.10.011 ER -