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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/71780
Acceder
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network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-10-22T11:59:40Zoai: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:34982025-10-22 11:59:40.433CONICET 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/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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