Document Detail

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams.
MedLine Citation:
PMID:  22061924     Owner:  NLM     Status:  Publisher    
The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and the contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids and volatile compounds showed that lipolytic and oxidative processes occur more intensively in subcutaneous than intermuscular fat, however, few differences were found compared to those found in ham lean.
M L Timón; J Ventanas; A I Carrapiso; A Jurado; C Garcı́a
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Publication Detail:
Journal Detail:
Title:  Meat science     Volume:  58     ISSN:  1873-4138     ISO Abbreviation:  -     Publication Date:  2001 May 
Date Detail:
Created Date:  2011-11-8     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  -    
Other Details:
Languages:  ENG     Pagination:  85-91     Citation Subset:  -    
Tecnologı́a y Bioquı́mica de los Alimentos, Facultad de Veterinaria, Universidad de Extremadura. Av. Universidad s/n, 10071 Cáceres, Spain.
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