Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento

Autores:: González, María
Suárez, Héctor
Martínez, Olga

Tipo de recurso:: Article of journal

Fecha de publicación:: 2009

Institución:: Universidad de Córdoba

Repositorio:: Repositorio Institucional Unicórdoba

Idioma:: spa

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dc.title.spa.fl_str_mv	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
dc.title.translated.eng.fl_str_mv	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
title	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
spellingShingle	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento Ham textura collagen
title_short	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
title_full	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
title_fullStr	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
title_full_unstemmed	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
title_sort	Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento
dc.creator.fl_str_mv	González, María Suárez, Héctor Martínez, Olga
dc.contributor.author.spa.fl_str_mv	González, María Suárez, Héctor Martínez, Olga
dc.subject.spa.fl_str_mv	Ham textura collagen
topic	Ham textura collagen
publishDate	2009
dc.date.accessioned.none.fl_str_mv	2009-09-01 00:00:00 2022-07-01T20:59:09Z
dc.date.available.none.fl_str_mv	2009-09-01 00:00:00 2022-07-01T20:59:09Z
dc.date.issued.none.fl_str_mv	2009-09-01
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.eng.fl_str_mv	Journal article
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dc.relation.references.spa.fl_str_mv	Nielsen, Retail Measurement Services. Estudios de medición de mercados en Colombia. Diciembre-Enero 2008. Delahunty M, Mccord A, O Neill E, Morrisey A. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Qual Prefer 1997; 8 (5-6):381-388. Feiner G. Meat products handbook practical science and technology. Cambridge, England: Woodhead publishing limited; 2006. Lawrie R, Lawrie's L. Meat science. The storage and preservation of meat: I Temperature control". Cambridge, England: Woodhead Publishing ltd; 2006. Swatland H. Stratification of toughness in beef roasts. Meat Sci 2007; 77:2-6. http://dx.doi.org/10.1016/j.meatsci.2007.04.013 Tornberg E. Effect of heat on meat proteins-Implications on structure and quality of meat products: A review. Meat Sci 2005; 70:493–508. http://dx.doi.org/10.1016/j.meatsci.2004.11.021 Larrea V, Perez M, Hernando I, Quiles A, Perez M. Changes in proteins during teruel dry cured ham processing. Meat Sci 2006; 74:586-593. http://dx.doi.org/10.1016/j.meatsci.2006.05.009 Aguilera J, Stanley D. Microestructural principles of food processing and engineering. Elsevier applied. J Food Sci 1999; 2:251-291 Suárez H, Pardo S, Beirao L, De Francisco A, Okada L. Efecto de la súper refrigeración sobre la textura de la carne de matrinxa (Brycon cephalus). Rev Colomb Cienc Pecu 2006; 19(2):221-227. Lewis J, Purlow P. The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle. Meat Sci 1989; 26:255-269. http://dx.doi.org/10.1016/0309-1740(89)90011-9 Rowe D. Electron microscopy of bovine muscle: II the effects of heat denaturation of post rigor sarcolema and endomysium. Meat Sci 1989; 26:281-294. http://dx.doi.org/10.1016/0309-1740(89)90012-0 http://dx.doi.org/10.1016/0309-1740(89)90013-2 Vasanthic C, Venkataramanujam V, Dushyanthan K. Effect of cooking temperature and time on the physicochemical histological and sensory properties of female carabeef (buffalo) meat. Meat Sci 2006; 76:274-279.http://dx.doi.org/10.1016/j.meatsci.2006.11.018 Jones B, Carroll J, Cavanaugh R. Structural changes in heated bovide muscle: a scanning electron microscope study. J Food Sci 1977; 42:125–131. http://dx.doi.org/10.1111/j.1365-2621.1977.tb01234.x Palka K. The influence of post mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine Semitendinosus muscle. Meat Sci 2003; 64:191–198. http://dx.doi.org/10.1016/S0309-1740(02)00179-1 Kirchner R, Ofstad R, Skarpeid J, Host V, Kohler A . Monitoring o f denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy. J Agric Food Chem 2004; 52:3920–3929. http://dx.doi.org/10.1021/jf0306136 Shaaranis S M, Nott KP, Laurance DH. Combination of moisture and structure changes for convection cooking of fresh chicken meat. Meat Sci 2006; 72:398–403. http://dx.doi.org/10.1016/j.meatsci.2005.07.017 Bertram C, Kohler A, Bocker U, Ofstad R, Andersen HJ. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and lowfield NMR relaxometry study. J Agric Food Chem 2006; 54:1740–1746. http://dx.doi.org/10.1021/jf0514726 Cheng Q, Sun Da-Wen. Quality of pork ham as affected by locations within sample Cooking methods and storage. J Food Procces Eng 2004; 65(4):551-556. http://dx.doi.org/10.1016/j.jfoodeng.2004.02.019 Goff D. Modified starches and the stability of frozen foods. Modified starches and the stability of frozen foods. In: "Starch in Food: Structure, Function and Applications." En: "El almidón en la alimentación: Estructura, Función y Aplicaciones". A .-C . Eliasson, ed. Eliasson, Woodhead Publishing, Cambridge, UK. Cambridge, Reino Unido: Woodhead Publishing; 2004: pp.425-440. Guerra M, Cerero Y. Rese-a sobre el uso de almidones y gomas en productos cárnicos. 2004; 221-226 Szcesniak A. Texture is a sensory property. Food Qual Prefer 2002; 13: 215-225. http://dx.doi.org/10.1016/S0950-3293(01)00039-8 Flores M, Casey C, Grimm C, Toldra F, Spanier A. Correlation of sensory and volatile compounds of Spanish ham as a function of two processing times. J Food Chem 1997; 45: 2178-2186. http://dx.doi.org/10.1021/jf960862c
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dc.relation.citationedition.spa.fl_str_mv	Núm. 3 , Año 2009 : Revista MVZ Córdoba Volumen 14(3) Septiembre-Diciembre 2009
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spelling	González, María593d2274-09e3-4b36-9eaf-b21537dd7cc9-1Suárez, Héctorf10f6ef6-659b-44f5-8e83-fec0e39543cf-1Martínez, Olga26af9d3d-64f3-4279-90ac-dc4c3b5deec9-12009-09-01 00:00:002022-07-01T20:59:09Z2009-09-01 00:00:002022-07-01T20:59:09Z2009-09-010122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/556110.21897/rmvz.340https://doi.org/10.21897/rmvz.3401909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/340HamtexturacollagenAnálisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamientoAnálisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamientoArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Nielsen, Retail Measurement Services. Estudios de medición de mercados en Colombia. Diciembre-Enero 2008.Delahunty M, Mccord A, O Neill E, Morrisey A. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Qual Prefer 1997; 8 (5-6):381-388.Feiner G. Meat products handbook practical science and technology. Cambridge, England: Woodhead publishing limited; 2006.Lawrie R, Lawrie's L. Meat science. The storage and preservation of meat: I Temperature control". Cambridge, England: Woodhead Publishing ltd; 2006.Swatland H. Stratification of toughness in beef roasts. Meat Sci 2007; 77:2-6. http://dx.doi.org/10.1016/j.meatsci.2007.04.013Tornberg E. Effect of heat on meat proteins-Implications on structure and quality of meat products: A review. Meat Sci 2005; 70:493–508. http://dx.doi.org/10.1016/j.meatsci.2004.11.021Larrea V, Perez M, Hernando I, Quiles A, Perez M. Changes in proteins during teruel dry cured ham processing. Meat Sci 2006; 74:586-593. http://dx.doi.org/10.1016/j.meatsci.2006.05.009Aguilera J, Stanley D. Microestructural principles of food processing and engineering. Elsevier applied. J Food Sci 1999; 2:251-291Suárez H, Pardo S, Beirao L, De Francisco A, Okada L. Efecto de la súper refrigeración sobre la textura de la carne de matrinxa (Brycon cephalus). Rev Colomb Cienc Pecu 2006; 19(2):221-227.Lewis J, Purlow P. The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle. Meat Sci 1989; 26:255-269. http://dx.doi.org/10.1016/0309-1740(89)90011-9Rowe D. Electron microscopy of bovine muscle: II the effects of heat denaturation of post rigor sarcolema and endomysium. Meat Sci 1989; 26:281-294. http://dx.doi.org/10.1016/0309-1740(89)90012-0 http://dx.doi.org/10.1016/0309-1740(89)90013-2Vasanthic C, Venkataramanujam V, Dushyanthan K. Effect of cooking temperature and time on the physicochemical histological and sensory properties of female carabeef (buffalo) meat. Meat Sci 2006; 76:274-279.http://dx.doi.org/10.1016/j.meatsci.2006.11.018Jones B, Carroll J, Cavanaugh R. Structural changes in heated bovide muscle: a scanning electron microscope study. J Food Sci 1977; 42:125–131. http://dx.doi.org/10.1111/j.1365-2621.1977.tb01234.xPalka K. The influence of post mortem ageing and roasting on the microstructure, texture and collagen solubility of bovine Semitendinosus muscle. Meat Sci 2003; 64:191–198. http://dx.doi.org/10.1016/S0309-1740(02)00179-1Kirchner R, Ofstad R, Skarpeid J, Host V, Kohler A . Monitoring o f denaturation processes in aged beef loin by Fourier transform infrared microspectroscopy. J Agric Food Chem 2004; 52:3920–3929. http://dx.doi.org/10.1021/jf0306136Shaaranis S M, Nott KP, Laurance DH. Combination of moisture and structure changes for convection cooking of fresh chicken meat. Meat Sci 2006; 72:398–403. http://dx.doi.org/10.1016/j.meatsci.2005.07.017Bertram C, Kohler A, Bocker U, Ofstad R, Andersen HJ. Heat-induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and lowfield NMR relaxometry study. J Agric Food Chem 2006; 54:1740–1746. http://dx.doi.org/10.1021/jf0514726Cheng Q, Sun Da-Wen. Quality of pork ham as affected by locations within sample Cooking methods and storage. J Food Procces Eng 2004; 65(4):551-556. http://dx.doi.org/10.1016/j.jfoodeng.2004.02.019Goff D. Modified starches and the stability of frozen foods. Modified starches and the stability of frozen foods. In: "Starch in Food: Structure, Function and Applications." En: "El almidón en la alimentación: Estructura, Función y Aplicaciones". A .-C . Eliasson, ed. Eliasson, Woodhead Publishing, Cambridge, UK. Cambridge, Reino Unido: Woodhead Publishing; 2004: pp.425-440.Guerra M, Cerero Y. Rese-a sobre el uso de almidones y gomas en productos cárnicos. 2004; 221-226Szcesniak A. Texture is a sensory property. Food Qual Prefer 2002; 13: 215-225. http://dx.doi.org/10.1016/S0950-3293(01)00039-8Flores M, Casey C, Grimm C, Toldra F, Spanier A. Correlation of sensory and volatile compounds of Spanish ham as a function of two processing times. J Food Chem 1997; 45: 2178-2186. http://dx.doi.org/10.1021/jf960862chttps://revistamvz.unicordoba.edu.co/article/download/340/408Núm. 3 , Año 2009 : Revista MVZ Córdoba Volumen 14(3) Septiembre-Diciembre 2009314Revista MVZ CórdobaPublicationOREORE.xmltext/xml2629https://repositorio.unicordoba.edu.co/bitstreams/7369994b-35ba-4a51-8422-f404904a3960/download9fe871224b0629e70b4478dab14f8d33MD51ucordoba/5561oai:repositorio.unicordoba.edu.co:ucordoba/55612023-10-06 00:46:13.485https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com

Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento

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