2012
DOI: 10.1016/j.meatsci.2011.07.007
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Effect of exposure to light on physico-chemical quality attributes of sliced dry-cured Iberian ham under different packaging systems

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Cited by 31 publications
(29 citation statements)
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“…Vacuum packaging should prevent food products from the growth of pathogenic microorganisms such as Salmonella enterica and Staphylococcus aureus (Parra et al . ). However, García de Fernando et al .…”
Section: Resultsmentioning
confidence: 97%
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“…Vacuum packaging should prevent food products from the growth of pathogenic microorganisms such as Salmonella enterica and Staphylococcus aureus (Parra et al . ). However, García de Fernando et al .…”
Section: Resultsmentioning
confidence: 97%
“…Temperature did not show an influence on pH values during storage (P > 0.05). pH values are typical of this kind of products until T42 (Parra et al 2010(Parra et al , 2012de Alba et al 2012). Lower pH values are normally detected in dry-cured ham stored in MAP as a consequence of the absorption of CO 2 by ham, which results in the production of carbonic acid (Dixon and Kell, 1989).…”
Section: Physico-chemical Analysismentioning
confidence: 99%
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“…Many chemical reactions can take place affecting the colour of the meat product. The most important chemical reactions that take place are lipid oxidations which in fact affect the oxidation of haem pigments whose red colour turns into brown (Rohlík et al, 2010;Georgantelis et al, 2007;Parra et al, 2012;Haile et al, 2013).…”
Section: Colour Changes Of Sliced Sausages At the Temperature Of 20°cmentioning
confidence: 99%
“…Several studies regarding the effect of modified atmosphere rich in CO 2 on the evolution of the oxidative degradation of different kinds of meat products have already been carried out, with conflicting results . The reported effects of CO 2 require its prior dissolution into meat .…”
Section: Introductionmentioning
confidence: 99%