Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile

SIMPLE SUMMARY: Dry-cured ham has a characteristic flavor that originates from biochemical reactions during processing and seasoning of hams. In the case of Toscano dry-cured ham, the Protected Designation of Origin (PDO) states the minimum seasoning length in 12 months, but seasoning can be extende...

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Detalles Bibliográficos
Autores principales: Sirtori, Francesco, Aquilani, Chiara, Dimauro, Corrado, Bozzi, Riccardo, Franci, Oreste, Calamai, Luca, Pezzati, Antonio, Pugliese, Carolina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824319/
https://www.ncbi.nlm.nih.gov/pubmed/33374799
http://dx.doi.org/10.3390/ani11010013

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824319/
https://www.ncbi.nlm.nih.gov/pubmed/33374799
http://dx.doi.org/10.3390/ani11010013

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