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- Herranz, B.; Fernandez, M.; Hierro, E.; Bruna, J.M.; Ordonez, J.A.; Hoz, L. de la
- Meat science 2004 v.66 no.1 pp. 151-163
- Lactococcus lactis subsp. cremoris; aldehydes; drying quality; flavor; free amino acids; glutamic acid; leucine; odors; papain; sausages; sensory evaluation; transamination; valine; volatile compounds
- ... The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp. cremoris NCDO 763, its intracellular cell free extract (ICFE) and α-ketoglutarate were added to sausages. Papain was also used to increase the amount of free amino acids. When L. ...
- Josell, Asa; Seth, Gertrud von; Tornberg, Eva
- Meat science 2004 v.66 no.1 pp. 113-124
- cooking quality; cooling; drip loss; evaporation; experimental design; genotype; ham; longissimus muscle; meat carcasses; muscle fibers; pH; pale soft exudative meat; pelvis; sarcomeres; slaughterhouses; temperature
- ... The effects on eating quality and meat quality of two different forms of post-slaughter treatment, performed in an abattoir, were studied in carriers and non-carriers of the RN− allele. Carcasses were subjected to rapid and slow chilling, and pelvic and Achilles suspension in a factorial experimental design. A temperature of 10 °C was achieved in the centre of M. longissimus dorsi (LD) within 3.5 ...