Emotional responses to the consumption of dry-cured hams by Spanish consumers: A temporal approach.
Sign Up to like & getrecommendations! Published in 2019 at "Meat science"
DOI: 10.1016/j.meatsci.2018.11.015
Abstract: The objective of this study was to describe for the first time the emotional responses during the consumption of three types of Spanish dry-cured hams, namely, 'Iberian', 'Serrano' and 'Curado'. Moreover, dynamic sensory techniques such… read more here.
Keywords: emotional responses; consumption dry; dry cured; cured hams ... See more keywords
Leptin receptor and fatty acid desaturase-2 gene variants affect fat, color and production profile of dry-cured hams.
Sign Up to like & getrecommendations! Published in 2020 at "Meat science"
DOI: 10.1016/j.meatsci.2020.108399
Abstract: The effects of LEPR (rs709596309C > T) and FADS2 (rs321384923A > G) single nucleotide polymorphisms on production and quality attributes in purebred Duroc dry-cured hams were examined. As compared to LEPR-C- hams, the LEPR-TT hams had more intramuscular fat… read more here.
Keywords: color; production; receptor fatty; leptin receptor ... See more keywords
Efficacy of the Fumigants Propylene Oxide and Ethyl Formate to Control Two Pest Species of Dry-Cured Hams
Sign Up to like & getrecommendations! Published in 2023 at "Insects"
DOI: 10.3390/insects14060511
Abstract: The ham mite Tyrophagus putrescentiae and the red-legged ham beetle Necrobia rufipes are harmful pests to several high-valued stored products. The regulatory phase-out of the fumigant methyl bromide necessitates the search for alternative fumigants. Propylene… read more here.
Keywords: cured hams; ethyl formate; dry cured; fumigants propylene ... See more keywords
Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies—A Review
Sign Up to like & getrecommendations! Published in 2022 at "Toxins"
DOI: 10.3390/toxins14100693
Abstract: Traditional dry-cured hams are easily contaminated by toxigenic fungi during the fermentation and ripening stages. The detection and positive rates of ochratoxin A (OTA) are the highest among mycotoxins detected in traditional dry-cured hams, indicating… read more here.
Keywords: cured hams; producing fungi; dry cured; traditional dry ... See more keywords