Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

Effects of high-temperature–short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken

“…These products constitute the main characteristics of dry-cured flavor substances and may continue to react with one another or be hydrolyzed to produce volatiles that con tribute to the unique aroma of the final product (Barbieri et al, 1992). The effect of temperature during the drying period has been described in previous studies (Gou, Morales, Serra, Guàrdia, & Arnau, 2008;Rubio-Celorio, Garcia-Gil, Gou, Arnau, & Fulladosa, 2015;Sánchez-Molinero & Arnau, 2014). Indeed, temperature is an essential factor because it affects the action of endogenous muscle peptidases, which plays an important role in proteolysis (Mora et al, 2015).…”

Controlling pests in dry-cured ham: A review

“…One concern about this application is that lard may not be permeable to moisture and thus extend the drying and aging time. However, Sanchez -Molinero and Arnau (2014) reported that the application of a small amount of oil drip from lard increased moisture loss in the semimembranosus muscle and did not affect the moisture content of the biceps femoris muscle. Therefore, coating the ham surface with lard should be evaluated further for its efficacy at controlling mites on American country cured ham.…”