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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Meat Science

May 1, 2014

Luz H Villalobos-DelgadoJavier Mateo

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Abstract

The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with...read more

Mentioned in this Paper

Agar
Alcohols
Aldehydes
Benzaldehyde
Benzene
Catalase
Gas Chromatography
Dehydration
Esters
Nonesterified Fatty Acids
Paper Details
References
  • References19
  • Citations2
12

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Meat Science

May 1, 2014

Luz H Villalobos-DelgadoJavier Mateo

PMID: 24553493

DOI: 10.1016/j.meatsci.2014.01.015

Abstract

The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with...read more

Mentioned in this Paper

Agar
Alcohols
Aldehydes
Benzaldehyde
Benzene

Related Papers

Paper Details
References
  • References19
  • Citations2
12

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