Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation
Ji-Han Kim A , Ha-Young Noh B , Gyum-Heon Kim B , Su-Jin Ahn A , Go-Eun Hong A , Soo-Ki Kim B and Chi-Ho Lee A C
+ Author Affiliations
- Author Affiliations
A Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
B Department of Animal Science and Technology, Konkuk University, Seoul 143-791, Republic of Korea.
C Corresponding author. Email: leech@konkuk.ac.kr
Animal Production Science 57(1) 191-200 https://doi.org/10.1071/AN14556
Submitted: 7 May 2014 Accepted: 10 August 2015 Published: 18 February 2016
Abstract
The aim of the present study was to explore the changes in physicochemical and sensory properties of dry-cured ham (from pigs that received a dietary supplement of processed sulfur, PS), as a function of the level of dietary PS. The following three groups were tested: (1) commercial basal feed (control, CON); (2) 0.1% of PS in the control diet (T1); and (3) 0.3% of PS in the control diet (T2). Dry-cured ham from T2 pigs had a higher moisture content and lower fat concentration than did that from the control pigs. Dry-cured ham T1 and T2 samples showed excellent lipid oxidation stability during storage and showed positive aroma scores in comparison with CON samples. Nonetheless, the total microbial plate count of dry-cured ham T1 (or T2) samples was significantly lower than that of CON samples, and volatile basic nitrogen of T1 (or T2) samples was higher than that of CON samples (P < 0.05). Concentrations of total free amino acids and sulfur-containing amino acids of ham T1 or T2 samples were significantly (P < 0.05) higher than those of control samples. Concentrations of polyunsaturated fatty acids of ham T1 and T2 samples were significantly higher than that of CON samples, whereas concentration of saturated fatty acids of CON samples was significantly higher. Thus, dry-cured ham from pigs receiving 0.3% PS in the diet showed the lowest fat concentration, increased nutrient quality and extended shelf life.
Additional keywords: fatty acid composition, free amino acid, lipid oxidation.
References
Analytical Methods of the Korean Food Standards Codex (2013a) ‘Lipid analysis with acid decomposition, 10-1.1.5.4.’Analytical Methods of the Korean Food Standards Codex (2013b) ‘Free amino acid analysis, 10-1.1.3.3.’
AOAC (1995) ‘Official methods of analysis.’ 16th edn. (Association of Official Analytical Chemists: Washington, DC)
Armenteros M, Aristoy MC, Jose MB, Toldra F (2012) Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts. Meat Science 90, 361–367.
| Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3MXhsVWkt77I&md5=a846e6c24c97342e050e111323b1828aCAS | 21871742PubMed |
Atmaca G (2004) Antioxidant effect of sulfur-containing amino acids. Yonsei Medical Journal 45, 776–788.
| Antioxidant effect of sulfur-containing amino acids.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2cXhtVKitbvM&md5=f554f214ee0d19816b874a461e66b072CAS | 15515186PubMed |
Cameron ND, Enser MB (1991) Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality. Meat Science 29, 295–307.
| Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and its relationship with eating quality.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK3MXmsFCmuro%3D&md5=bc75145df51abc0b604003ed42847d0aCAS | 22061434PubMed |
Careri M, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G (1993) Sensory property relationship to chemical data of Italian type dry-cured ham. Journal of Food Science 58, 968–972.
| Sensory property relationship to chemical data of Italian type dry-cured ham.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK2cXivFKquw%3D%3D&md5=9ab152bafc2013ad9faf37d14e6b4d63CAS |
Carrapiso AI, Jurado AM, Timon MI, Garcia C (2002) Odour-active compounds of Iberian hams with different aroma characteristics. Journal of Agricultural and Food Chemistry 50, 6453–6458.
| Odour-active compounds of Iberian hams with different aroma characteristics.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD38Xnt1SisL4%3D&md5=84e751a1b3a6a652c28972626d222100CAS | 12381133PubMed |
Chaijan M, Benjakul S, Visessanguan W, Faustman C (2005) Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chemistry 93, 607–617.
| Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2MXkvFWrtbo%3D&md5=8812a949bbd1f85b99233b081dd45ca2CAS |
Chizzolini R, Rosa P, Novelli E (1993) Biochemical and microbiological events of Parma ham production technology. Microbiologia, SEM 9, 26–34.
Choe E, Min DB (2006) Chemistry and reactions of reactive oxygen species in foods. Critical Reviews in Food Science and Nutrition 46, 1–22.
| Chemistry and reactions of reactive oxygen species in foods.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD28Xks1aqtw%3D%3D&md5=064734c2dc960b7a1eb04d2949877897CAS | 16403681PubMed |
Chung TK, Baker DH (1992) Efficiency of dietary methionine utilization by young pigs. The Journal of Nutrition 122, 1862–1869.
Cilla L, Martinez L, Beltran JA, Roncales P (2006a) Dry-cured ham quality and acceptability as affected by the preservation system used for retail sale. Meat Science 12, 229–240.
Cilla I, Martinez L, Beltran JA, Roncale P (2006b) Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham; refrigerated boneless ham and frozen ham cuts. Meat Science 73, 12–21.
| Effect of low-temperature preservation on the quality of vacuum-packaged dry-cured ham; refrigerated boneless ham and frozen ham cuts.Crossref | GoogleScholarGoogle Scholar | 22062049PubMed |
COMA (1984) ‘Committee on the medical aspects of food policy, diet and cardiovascular disease.’ (Department of Health and Social Security, HMSO: London)
Conway EJ (1950) ‘Micro diffusion analysis and volumetric error.’ 3rd edn. (Crosby Lockwood and Son: London)
Depenbusch BE, Coleman CM, Higgins JJ, Drouilard JS (2009) Effects of increasing levels of dried corn distillers grains with soluble on growth performance, carcass characteristics, and meat quality of yearling heifers. Journal of Animal Science 87, 2653–2663.
| Effects of increasing levels of dried corn distillers grains with soluble on growth performance, carcass characteristics, and meat quality of yearling heifers.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXptV2gtL8%3D&md5=25d532490893e0458ac21cdbb9923832CAS | 19359505PubMed |
Donald SM, Marta SM (1994) Important sulfur containing aroma volatiles in meat. American Chemical Society 564, 180–187.
Fanco I, Prieto B, Cruz JM, Lopez M, Carballo J (2002) Study on the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage. Food Chemistry 78, 339–345.
| Study on the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD38XlvFOlu7c%3D&md5=4d2b600df8445a3c6a57db426316868fCAS |
Flores M, Grimm CC, Toldra F, Spanier AM (1997) Correlations of sensory and volatile compounds of Spanish ‘Serrano’ dry cured ham as a function of two processing times. Journal of Agricultural and Food Chemistry 45, 2178–2186.
| Correlations of sensory and volatile compounds of Spanish ‘Serrano’ dry cured ham as a function of two processing times.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK2sXjsVSks7c%3D&md5=e4ebd8c3e485f8da0f38fa07d4a556fbCAS |
Folch J, Lees M, Sloane-stanly GH (1957) A simple method for the isolation and purification of total lipid from animal tissues. The Journal of Biological Chemistry 226, 497–509.
Garcia-Esteban M, Ansorena D, Astiasaran I (2004) Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality. Meat Science 67, 57–63.
Gelabert J, Gou P, Guerrero L, Arnau J (2003) Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Science 65, 833–839.
Gray JI, Gomaa EA, Buckley DJ (1996) Oxidative quality and shelf life of meats. Meat Science 43, S111–S123.
| Oxidative quality and shelf life of meats.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaK28Xmtlyhsbw%3D&md5=800074f1d486d331a178f667fc1a33c0CAS |
In DC, Yu DH, Park YC, Park JH (2012) Physicochemical analysis, toxicity test and anti-bacterial effect of practically detoxified sulfur. Korean Journal of Veterinary Service 35, 197–205.
| Physicochemical analysis, toxicity test and anti-bacterial effect of practically detoxified sulfur.Crossref | GoogleScholarGoogle Scholar |
Jang HD, Yoo JS, Chae SJ, Park SL, Kim IC, Park JC, Jung HJ, Kim YH, Kim IH, Seok HB (2006) Effects of dietary of methyl sulfonyl methane on growth performance and meat quality characteristics in growing-finishing pigs. Korean Journal of International Agriculture 18, 116–120.
Jung S, Choe JH, Kim B, Yun H, Kruk ZA, Jo C (2010) Effect of dietary mixture of gallic acid and linoelic acid on antioxidative potential and quality of breast meat from broilers. Meat Science 86, 520–526.
| Effect of dietary mixture of gallic acid and linoelic acid on antioxidative potential and quality of breast meat from broilers.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXptVejsbs%3D&md5=c681884203adbac369d2f22953c805ebCAS | 20609528PubMed |
Jurado A, Garcia C, Timon M, Carrapiso AI (2007) Effect of ripening time and rearing system on amino acid-related flavor compounds of Iberian ham. Meat Science 75, 585–594.
| Effect of ripening time and rearing system on amino acid-related flavor compounds of Iberian ham.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2sXhtlejsr4%3D&md5=433939602d89dccf54925beacb843243CAS | 22064022PubMed |
Kawai M, Okiyama A, Ueda Y (2002) Taste enhancements between various amino acids and IMP. Chemical Senses 27, 739–745.
| Taste enhancements between various amino acids and IMP.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD38XptFOrsL0%3D&md5=fcbdb612522cf776c7c3e82bed49fec9CAS | 12379598PubMed |
Kim JR, Yoon HW, Kwon KS, Lee SR, Rhee SG (2000) Identification of proteins containing cysteine residues that are sensitive to oxidation by hydrogen peroxide at neutral pH. Analytical Biochemistry 283, 214–221.
| Identification of proteins containing cysteine residues that are sensitive to oxidation by hydrogen peroxide at neutral pH.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXkvFKqsr4%3D&md5=ecf1cdfe12ceb9135efeeb651bd64745CAS | 10906242PubMed |
Kim GS, Jeong YR, Hong SH, Lee NJ, Yu JH, Jeong JH, Kang JK (2006) The comparison of the toxicity of processed sulfur with non- processed sulfur in sparague-dawley rats. Journal of Veterinary Medicine and Biotechnology 7, 183–190.
Kim JH, Lee HR, Pyun CW, Kim SK, Lee CH (2014) Changes in physicochemical, microbiological and sensory properties of dry-cured ham in processed sulfur-fed pigs. Journal of Food Processing and Preservation
| Changes in physicochemical, microbiological and sensory properties of dry-cured ham in processed sulfur-fed pigs.Crossref | GoogleScholarGoogle Scholar |
Kim JH, Noh HY, Kim GH, Hong GE, Kim SK, Lee CH (2015) Effect of dietary supplementation with processed sulfur on meat quality and oxidative stability in longissimus dorsi of pigs. Korean Journal for Food Science of Animal Resources 35, 330–338.
Koger TJ, Wulf DM, Weaver AD, Wright CL, Tjardes TE, Mateo KS, Engle TE, Maddock RJ, Smart AJ (2010) Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle. Journal of Animal Science 88, 3399–3408.
| Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhtF2rtb3O&md5=71c0f898bf842d5cdcbf81f630ede7c5CAS | 20562359PubMed |
Komarnisky LA, Christopherson RJ, Basu TK (2003) Sulfur: its clinical and toxicological aspects. Nutrition 19, 54–61.
| Sulfur: its clinical and toxicological aspects.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD38XpvVahs7k%3D&md5=950a5c13c22a3b0aa34416aea105759aCAS | 12507640PubMed |
Kruk ZA, Yun H, Rutley DL, Lee EJ, Kim YJ, Jo C (2011) The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet. Food Control 22, 6–12.
| The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet.Crossref | GoogleScholarGoogle Scholar |
Kurihara K (2009) Glutamate: from discovery as a food flavor to role as a basic taste (umami). The American Journal of Clinical Nutrition 90, 719S–722S.
| Glutamate: from discovery as a food flavor to role as a basic taste (umami).Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXhtVKmtr3M&md5=315a2619f5a063a1c73c386d18c6489bCAS | 19640953PubMed |
Lawrie RA (1985) Packaging fresh meat. In ‘Development in meat science’. (Ed. AA Taylor) pp. 89. (Elsevier Applied Science Publisher: London, UK and New York, NY)
Lee JL, Min HK, Lee JW, Jeong JD, Ha YJ, Kwack SC, Park JS (2009) Changes in the quality of loin from pigs supplemented with dietary methyl sulfonyl methane during cold storage. Korean Journal for Food Science of Animal Resources 29, 229–237.
| Changes in the quality of loin from pigs supplemented with dietary methyl sulfonyl methane during cold storage.Crossref | GoogleScholarGoogle Scholar |
Li YS, Zhu NH, Niu PP, Shi FX, Hughes CL, Tian GX, Huang RH (2013) Effects of dietary chromium methionine on growth performance, carcass composition, meat colour and expression of the colour-related gene myoglobin of growing-finishing pigs. Asian–Australasian Journal of Animal Sciences 26, 1021–1029.
| Effects of dietary chromium methionine on growth performance, carcass composition, meat colour and expression of the colour-related gene myoglobin of growing-finishing pigs.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhsFeqsL%2FE&md5=016642df705f1e8c7fbf332a43268fe1CAS | 25049881PubMed |
Lorenzo JM, Garcia Fontan MC, Cachaldora A, Franco I, Carballo J (2010) Study of the lactic acid bacteria throughout the manufacture of dry-cured bacon (a Spanish traditional meat product). Effect of some additives. Food Microbiology 27, 229–235.
| Study of the lactic acid bacteria throughout the manufacture of dry-cured bacon (a Spanish traditional meat product). Effect of some additives.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3cXhtlGhu78%3D&md5=e34553a8db5dc5ae1351544a6ffd9468CAS | 20141940PubMed |
Lunt DK, Smith SB (1991) Wagyu beefs holds profit potential for US feed lot. Feedstuff 19, 18–22.
Malau-Aduli AE, Siebert BD, Bottema CDK, Pitchford WS (1998) Breed comparison of the fatty acid composition of muscle phospholipids in Jersey and Limousin cattle. Journal of Animal Science 76, 766–773.
Martuscelli M, Pittia P, Casamassima LM, Manetta AC, Lupieri L, Neri L (2009) Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chemistry 116, 955–962.
| Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXmsFKhurc%3D&md5=18e92f2e7061d1fb2c9cb68181e44daaCAS |
Mataragas M, Drosinos EH, Metaxopoulos J (2003) Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 42 ± 2°C. Food Microbiology 20, 259–265.
| Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 42 ± 2°C.Crossref | GoogleScholarGoogle Scholar |
Molina I, Silla H, Flores J (1989) Study of the microbial flora in dry cured ham lactic acid bacteria. Fleischwirtschaft 69, 1708–1710.
Nagendra Prasad K, Yang B, Yang S, Chen Y, Zhao M, Ashraf M (2009) Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds. Food Chemistry 116, 1–7.
| Identification of phenolic compounds and appraisal of antioxidant and antityrosinase activities from litchi (Litchi sinensis Sonn.) seeds.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD1MXks12gtL0%3D&md5=8f31b6986bcef1a1a45d4481b1466854CAS |
Natake M, Danno G (1973) Antioxidative action of methionine in the autoxidation of linoleic acid. Journal of Japanese Society of Nutrition and Food Science 23, 245–250.
Pacheco-Aguilar R, Lugo-Sanchez ME, Robles-Burgueno MR (2000) Postmortem biochemical characteristic of Monterey sardine muscle stored at 10°C. Journal of Food Science 65, 40–47.
| Postmortem biochemical characteristic of Monterey sardine muscle stored at 10°C.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXitFWktbk%3D&md5=567ebc805ba6728109545a44d6d895b6CAS |
Park JH, Ryu MS, Lee YE, Song GS, Ryu KS (2003) A comparison of fattening performance, physic-chemical properties of breast meat, vaccine titers in cross bred meat type hybrid chicks fed sulfur. Korean Journal of Poultry Science 3, 211–217.
Pastorelli G, Magni S, Rossi R, Pagliarini E, Baldini P, Dirinck P, Van Opstaele F, Corino C (2003) Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured parma ham. Meat Science 65, 571–580.
| Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured parma ham.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3sXjt1Oiurc%3D&md5=f91df7aaffdfe549b2862d377f4e2d99CAS | 22063251PubMed |
Pogge D, Hansen SL (2012) Effect of vitamin C on performance and antioxidant capacity of cattle fed varying concentrations of dietary sulfur. Animal Industry Report AS 658, ASL R2689
Pogge D, Hansen SL (2013) Supplemental vitamin C improves marbling in feedlot cattle consuming high sulfur diets. Journal of Animal Science 91, 4303–4314.
| Supplemental vitamin C improves marbling in feedlot cattle consuming high sulfur diets.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhsVOlsbvI&md5=03812ca0cf8c97ffb05ea83a8171f74cCAS | 23851995PubMed |
Pogge D, Lonergan SM, Hansen SL (2014) Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfur. Meat Science 96, 956–963.
| Influence of supplemental vitamin C on postmortem protein degradation and fatty acid profiles of the longissimus thoracis of steers fed varying concentrations of dietary sulfur.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhvFelu7bM&md5=ca787399d7054214a5c71706c64ad562CAS | 24211555PubMed |
Rossi R, Pastorelli G, Cannata S, Tavaniello S, Maiorano G, Corino C (2013) Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork. Meat Science 95, 542–548.
| Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXhtFSgs7%2FO&md5=9af9d0b59ac5b7820e1f26b1e7f931e8CAS | 23793093PubMed |
Ruiz J, Muriel E, Ventanas J (2002a) The flavor of Iberian ham. In ‘Research advances in the quality of meat and meat products’ (Ed. F Toldra) pp. 289–309. (Research Signpost: Trivandrum, India)
Ruiz J, Garcia C, Muriel E, Andres AI, Ventanas J (2002b) Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science 61, 347–354.
| Influence of sensory characteristics on the acceptability of dry-cured ham.Crossref | GoogleScholarGoogle Scholar | 1:STN:280:DC%2BC3s%2Fhtl2lug%3D%3D&md5=6218382300f1590c70094a3d9c2cd935CAS | 22061062PubMed |
Ruiz-Carrascal CJ, Ventanas J, Cava R, Andres AI, Garcia C (2000) Texture and appearance of dry cured ham as affected by fat content and fatty acid composition. Food Research International 33, 91–95.
| Texture and appearance of dry cured ham as affected by fat content and fatty acid composition.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXjsFGhtLw%3D&md5=5190a7487075463258794a3cb5a881c3CAS |
Salazar E, Cayuela JM, Abellan A, Poto A, Peinado B, Tejada L (2013) A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig. Animal Production Science 53, 352–359.
| A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig.Crossref | GoogleScholarGoogle Scholar |
Sallam KhI, Ishioroshi M, Samejima K (2004) Antioxidant and antimicrobial effects of garlic in chicken sausage. LWT-Food Science and Technology 37, 849–855.
| Antioxidant and antimicrobial effects of garlic in chicken sausage.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD2cXnt1Gqtbg%3D&md5=dd6673e8b9a64a5b124b0877e03d4e5cCAS |
Seong PN, Kim JH, Cho SH, Kang DW, Kang GH, Park BY, Lee JM, Jung JH, Kim DH (2010) The effects of salt and NaNO2 on fatty acid composition, free amino acids, microbial counts and sensory characteristics of dry-cured ham processed under Korean environment. Korean Journal for Food Science of Animal Resources 30, 435–442.
| The effects of salt and NaNO2 on fatty acid composition, free amino acids, microbial counts and sensory characteristics of dry-cured ham processed under Korean environment.Crossref | GoogleScholarGoogle Scholar |
Slump P, Schreuder HAW (1973) Oxidation of methionine and cysteine in foods treated with hydrogen peroxide. Journal of the Science of Food and Agriculture 24, 657–661.
| Oxidation of methionine and cysteine in foods treated with hydrogen peroxide.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DyaE3sXks1Cksb8%3D&md5=fda5ba9427c44f4792548a45e0675cfbCAS | 4720119PubMed |
Song R, Chen C, Wang L, Johnston LJ, Kerr BJ, Weber TE, Shurson GC (2013) High sulfur content in corn dried distillers grains with soluble (DDGS) protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs. Journal of Animal Science 91, 2715–2728.
| High sulfur content in corn dried distillers grains with soluble (DDGS) protects against oxidized lipids by increasing sulfur-containing antioxidants in nursery pigs.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3sXpvFCrtr8%3D&md5=b49e6feb8f92b4d321b0968b77c2c62dCAS | 23482577PubMed |
Spears JW, Lloyd KE, Fry RS (2011) Tolerance of cattle to increased dietary sulfur and effect of dietary cation–anion balance. Journal of Animal Science 89, 2502–2509.
| Tolerance of cattle to increased dietary sulfur and effect of dietary cation–anion balance.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BC3MXps12jsbo%3D&md5=bb0be17071e2f58b8acc5e51a2c85000CAS | 21383030PubMed |
Stadtman ER, Levine RL (2003) Free radical-mediated oxidation of free amino acids and amino acid residues in proteins. Amino Acids 25, 207–218.
| Free radical-mediated oxidation of free amino acids and amino acid residues in proteins.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3sXpsFOntL8%3D&md5=741ede4cc93d7cfdbbbe7b98c9ac9d00CAS | 14661084PubMed |
Toldra F Flores M Aristoy MC 1995
Toldra F, Aristoy MC, Flores M (2000) Contribution of muscle amino peptidases to flavor development in dry cured ham. Food Research International 33, 181–185.
| Contribution of muscle amino peptidases to flavor development in dry cured ham.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXktVKqtbg%3D&md5=d1a94084d82b0b942ed63d9b7b9bc9dbCAS |
Vilar I, Garcia-Fontan MC, Prieto B, Tornadijo ME, Carballo J (2000) A survey on the microbiological changes during the manufacture of dry-cured bacon, a Spanish traditional meat product. Journal of Applied Microbiology 89, 1018–1026.
| A survey on the microbiological changes during the manufacture of dry-cured bacon, a Spanish traditional meat product.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3MXot1Smsw%3D%3D&md5=c3f1dc5c81e63ccbd8b1057d346ef770CAS | 11123475PubMed |
Virgili R, Saccani G, Gabba L, Tanzi E, Bordini SC (2007) Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT-Food Science and Technology 40, 871–878.
Wang FS (2001) Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres. Meat Science 59, 15–22.
| Lipolytic and proteolytic properties of dry-cured boneless hams ripened in modified atmospheres.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3MXkt1KhsLk%3D&md5=762634f295f6529c73db81c671783b02CAS | 22062501PubMed |
Witte VC, Krause GF, Bailey ME (1970) A new extraction method for determining 2-thiobarbituric acid values of pork. Journal of Food Science 35, 582–585.
Yang HS, Lee EJ, Paik HD, Ahn DU (2012) Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef. Animal Industry Report AS 658, ASL R2679
Yin MC, Cheng WS (2003) Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. Meat Science 63, 23–28.
| Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef.Crossref | GoogleScholarGoogle Scholar | 22061980PubMed |
Zanardi E, Novelli E, Ghiretti GP, Chizzolini R (2000) Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid. Meat Science 55, 169–175.
| Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid.Crossref | GoogleScholarGoogle Scholar | 1:CAS:528:DC%2BD3cXit1yrs7o%3D&md5=03f14564ac15ae9d72318e0079e19fadCAS | 22061082PubMed |
