References

Meat Preserving And Curing Guide

A Cured Meat Guide for Everyone

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E Armero, JA Barbosa, F Toldra, M Baselga, M Pla. Effect of the terminal sire and sex on pork muscle cathepsin (B, B + L and H), cysteine proteinase inhibitors and lipolytic enzyme activities. Meat Sci 51: 185-189, 1999.

F Toldra, E Rico, J Flores. Cathepsin B, D, H and L activity in the processing of dry-cured-ham. J Sci Food Agric 62: 157-161, 1993.

E Rico, F Toldra, J Flores. Activity of cathepsin D as affected by chemical and physical dry-curing parameters. Z Lebensm Unters Forsch 191: 20-23, 1990.

E Rico, F Toldra, J Flores. Effect of dry-curing process parameters on pork muscle cathepsins B, H and L activities. Z Lebensm Unters Forsch 193: 541-544, 1991.

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MA Sentandreu, F Toldrâ. Dipeptidylpeptidase IV from porcine skeletal muscle: purification and biochemical properties. Food Chem 75: 159-168, 2001.

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M Flores, MC Aristoy, F Toldrâ. HPLC purification and characterization of porcine muscle aminopptidase B. Biochimie 75: 861-867, 1993.

MJ Motilva, F Toldrâ, J Flores. Assay of lipase and esterase activities in fresh pork meat and dry-cured ham. Z Lebensm Unters Forsch 195: 446-450, 1992.

MJ Motilva, F Toldrâ, P Nieto, J Flores. Muscle lipolysis phenomena in the processing of dry-cured ham. Food Chem 48: 121-125, 1993.

MJ Motilva, F Toldrâ, MC Aristoy, J Flores. Subcutaneous adipose tissue lipolysis in the processing of dry-cured ham. J Food Biochem 16: 323-335, 1993.

MJ Motilva, F Toldrâ. Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity. Z Lebensm Unters Forsch 196: 228-231, 1993. S Buscailhon, G Gandemer, G Monin. Time-related changes in intramuscular lipids of French dry-cured ham. Meat Sci 37: 245-255, 1994.

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M Flores, AM Spanier, F Toldrâ. Flavour analysis of dry-cured ham. In: F. Shahidi de. Flavor of meat, meat products and seafoods. London, UK: Blackie Academic & Professional, 1998, pp. 320-341.

DA Lillard, JC Ayres. Flavor compounds in Country cured hams. Food Technol 23: 117-120, 1969.

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Spanish Serrano dry-cured ham as a function of two processing times. J Agric Food Chem 45: 2178-2186, 1997.

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G Tabilo, M Flores, S Fiszman, F Toldra. Postmortem meat quality and sex affect textural properties and protein breakdown of dry-cured ham. Meat Sci 51: 255-260, 1999. G Monin, P Marinova, A Talmant, JF Martin, M Cornet, D Lanore, F Grasso. Chemical and structural changes in dry-cured hams (Bayonne hams) during processing and effects of the dehairing technique. Meat Sci 47: 29-46, 1997.

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