salt cured
Selected indexed studies
- Modelling of salt uptake for salt content standardization in dry-cured ham. (Meat Sci, 2024) [PMID:38692013]
- Efficacy of alkyltrimethylammonium bromide for decontaminating salt-cured hides from the red heat causing moderately halophilic bacteria. (Lett Appl Microbiol, 2020) [PMID:31755565]
- Proteome profile of glycrol-mediated salt-reduction cured meat reveals the formation mechanism of eating quality. (Food Chem, 2022) [PMID:35152028]
_Worker-drafted node — pending editorial review._
Connections
No connections recorded yet.
Sources
- Modelling of salt uptake for salt content standardization in dry-cured ham. (2024) pubmed
- Efficacy of alkyltrimethylammonium bromide for decontaminating salt-cured hides from the red heat causing moderately halophilic bacteria. (2020) pubmed
- Proteome profile of glycrol-mediated salt-reduction cured meat reveals the formation mechanism of eating quality. (2022) pubmed
- Reduction of salt content variability of dry-cured ham production using non-invasive technologies in an industrial environment. (2024) pubmed
- A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics. (2023) pubmed
- Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production. (2023) pubmed
- Impact of salt levels on the sensory profile and consumer acceptance of Italian dry-cured ham. (2020) pubmed
- Exploring the novel antioxidant peptides in low-salt dry-cured ham: Preparation, purification, identification and molecular docking. (2024) pubmed
- Predicting salt uptake in dry-cured ham using longitudinal modeling and X-ray technology. (2026) pubmed
- Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques. (2024) pubmed