Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review
- Autores
- Gonzalez, Claudia Beatriz; Ockerman, Herbert W.
- Año de publicación
- 2000
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The term "curing", in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry-cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry-cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry-cured ham production in this area of the world.
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Ohio State University; Estados Unidos
Fil: Ockerman, Herbert W.. Ohio State University; Estados Unidos - Materia
-
Dry Cured Ham
Sensorial Properties
Process
Mediterranean Hams - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/71780
Ver los metadatos del registro completo
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Dry-cured Mediterranean hams: Long process, slow changes and high quality: A reviewGonzalez, Claudia BeatrizOckerman, Herbert W.Dry Cured HamSensorial PropertiesProcessMediterranean Hamshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The term "curing", in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry-cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry-cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry-cured ham production in this area of the world.Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Ohio State University; Estados UnidosFil: Ockerman, Herbert W.. Ohio State University; Estados UnidosWiley Blackwell Publishing, Inc2000-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/71780Gonzalez, Claudia Beatriz; Ockerman, Herbert W.; Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 11; 1; 10-2000; 1-171046-0756CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4573.2000.tb00411.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4573.2000.tb00411.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:27:06Zoai:ri.conicet.gov.ar:11336/71780instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:27:06.33CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
title |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
spellingShingle |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review Gonzalez, Claudia Beatriz Dry Cured Ham Sensorial Properties Process Mediterranean Hams |
title_short |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
title_full |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
title_fullStr |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
title_full_unstemmed |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
title_sort |
Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review |
dc.creator.none.fl_str_mv |
Gonzalez, Claudia Beatriz Ockerman, Herbert W. |
author |
Gonzalez, Claudia Beatriz |
author_facet |
Gonzalez, Claudia Beatriz Ockerman, Herbert W. |
author_role |
author |
author2 |
Ockerman, Herbert W. |
author2_role |
author |
dc.subject.none.fl_str_mv |
Dry Cured Ham Sensorial Properties Process Mediterranean Hams |
topic |
Dry Cured Ham Sensorial Properties Process Mediterranean Hams |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The term "curing", in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry-cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry-cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry-cured ham production in this area of the world. Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos; Argentina. Ohio State University; Estados Unidos Fil: Ockerman, Herbert W.. Ohio State University; Estados Unidos |
description |
The term "curing", in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry-cured hams. The traditional process consists of rubbing a mixture of dry curing ingredients over the entire surface of the hams, allowing time for uniform distribution of the curing ingredients, and finally, a ripening stage where the product is submitted to different cycles of temperature, humidity and time. The final unique taste and flavor (a complex of sensations resulting from the stimulation of odor and taste) are achieved by proteolytic and lipolytic action. This lipolytic and oxidative degradation joined with the catabolism of amino acids produce volatile compounds, particularly during ripening under high temperature, which are responsible for the typical aroma of dry-cured hams. Raw material (the use of Duroc genetic material in growing pigs and feeding of acorns) and ripening conditions play an important role in dry-cured ham production in this area of the world. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000-10 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/71780 Gonzalez, Claudia Beatriz; Ockerman, Herbert W.; Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 11; 1; 10-2000; 1-17 1046-0756 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/71780 |
identifier_str_mv |
Gonzalez, Claudia Beatriz; Ockerman, Herbert W.; Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review; Wiley Blackwell Publishing, Inc; Journal Of Muscle Foods; 11; 1; 10-2000; 1-17 1046-0756 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4573.2000.tb00411.x info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4573.2000.tb00411.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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openAccess |
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https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
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application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
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reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
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dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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13.070432 |