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Flavor Differences due to Processing in Dry-Cured and Other Ham Products Using Conducting Polymers (Electronic Nose)

  • Arthur M. Spanier
  • Monica Flores
  • Fidel Toldrá

Abstract

The origin of salting, originally used to preserve meat products in general, is lost in ancient time. However, Catón, in “De Re Agricola,” described several salted-meat recipes that today are still being used in several Mediterranean areas (Pineda, 1989). With today’s widespread availability and use of refrigeration, salting of meat for preservation has become of less importance. Today, salting has been modified and improved to dry-curing wherein additives and adjuncts such as nitrates and ascorbic acid are added to the salt; furthermore, processing time is for a long periods to permit optimal maturation and flavor development (Flores and Toldrá, 1993).

Keywords

Electronic Nose Dimethyl Disulfide Ethyl Butanoate Methyl Butanoate Porcine Skeletal Muscle 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1999

Authors and Affiliations

  • Arthur M. Spanier
    • 1
  • Monica Flores
    • 1
    • 2
  • Fidel Toldrá
    • 2
  1. 1.USDA, ARS, BARC, LPSI, MSRLBeltsvilleUSA
  2. 2.IATA (CSIC)Burjassot (Valencia)Spain

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