Animal Bioscience

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Relationship between sensory attributes and volatile compounds of polish dry-cured loin

Ewa Górska, Katarzyna Nowicka, Danuta Jaworska, Wiesław Przybylski, Krzysztof Tambor

Anim Biosci. 2017;30(5):720-727. Published online July 14, 2016
DOI: https://doi.org/10.5713/ajas.16.0252

Relationship between sensory attributes and volatile compounds qualifying dry-cured hams

Diego L. García-González, Noelia Tena, Ramón Aparicio-Ruiz, Maria T. Morales

Meat Science. 2008;80(2):315-325

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Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

A.J. Pham, M.W. Schilling, W.B. Mikel, J.B. Williams, J.M. Martin, P.C. Coggins

Meat Science. 2008;80(3):728-737

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Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

José M. Lorenzo, J. Carballo

Meat Science. 2015;99:44-51

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Influence of the type of fiber coating and extraction time on foal dry-cured loin volatile compounds extracted by solid-phase microextraction (SPME)

José M. Lorenzo

Meat Science. 2014;96(1):179-186

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Volatile compounds in Iberian dry-cured loin

E Muriel, T Antequera, M.J Petrón, A.I Andrés, J Ruiz

Meat Science. 2004;68(3):391-400

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Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin

Pilar Hernández, J.L Navarro, F Toldra

Meat Science. 1999;51(2):123-128

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VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF DRY-CURED LOINS AS AFFECTED BY FEEDING LEVEL IN THE PERIOD PREVIOUS TO THE LATE FATTENING PHASE AND BY REARING SYSTEM OF IBERIAN PIGS

E. SOTO, L. HOZ, J.A. ORDÓÑEZ, E. HIERRO, B. HERRANZ, C. LÓPEZ-BOTE, M.I. CAMBERO

Journal of Muscle Foods. 2010;21(4):636-657

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Determining the relationship between early postmortem loin quality attributes and aged loin quality attributes using meta-analyses techniques1

Bailey N Harsh, Dustin D Boler, Steven D Shackelford, Anna C Dilger

Journal of Animal Science. 2018;

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Volatile aroma compounds and wine sensory attributes

V. Ferreira

Managing Wine Quality. 2010;3-28

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Optimisation of solid phase microextraction (SPME) for the analysis of volatile compounds in dry-cured ham

María Pia Gianelli, Mónica Flores, Fidel Toldrá

Journal of the Science of Food and Agriculture. 2002;82(14):1703-1709

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