Food Biochemistry and Food Processing (2 edition)

(Wang) #1

BLBS102-c16 BLBS102-Simpson March 21, 2012 10:54 Trim: 276mm X 219mm Printer Name: Yet to Come


316 Part 3: Meat, Poultry and Seafoods

Sentandreu MA et al. 2007. Proteomic identification of actin-
derived oligopeptides in dry-cured ham.J Agric Food Chem55:
3613–3619.
Shahidi F. 1987. Assessment of lipid oxidation and off-flcour devel-
opment in meat, meat products and seafoods. In: F Shahidi (ed)
Flavour of meat, meat products and seafoods, 2nd edn. London:
Blackie Academic & Professional, pp. 373–419.
Shahidi F. 1998a. Assessment of lipid oxidation and off-flavour de-
velopment in meat, meat products and seafoods. In: F Shahidi
(ed.)Flavor of Meat, Meat Products and Seafoods. Blackie Aca-
demic and Professional, London, pp. 373–394.
Shahidi F. 1998b. Flavour of muscle foods—An overview. In:
F Shahidi (ed.)Flavor of Meat, Meat Products and Seafoods.
Blackie Academic and Professional, London, pp. 1–4.
Smith LC, Pownall HJ. 1984. Lipoprotein lipase. In: B Borgstr ̈om,
HL Brockman (eds.)Lipases. Elsevier Science Pub., London,
pp. 263–305.
Stahnke LH. 2002. Flavour formation in fermented sausage. In: F
Toldr ́a (ed.)Research Advances in the Quality of Meat and Meat
Products. Research Signpost, Trivandrum, pp. 193–223.
Sunesen LO, Stahnke LH. 2004. Mould starter cultures for
dry sausages: Selection, application and effects.Meat Sci65:
935–948.
Talon R et al. 1999. Effect of nitrate and incubation conditions on
the production of catalase and nitrate reductase by staphylococci.
Int J Food Microbiol52: 47–56.
Talon R et al. 2002. Bacterial starters involved in the quality of
fermented meat products. In: F Toldra (ed.) ́ Research Advances
in the Quality of Meat and Meat Products. Research Signpost,
Trivandrum, pp. 175–191.
Tichivagana JZ, Morrisey PA. 1985. Metmyoglobin and inorganic
metals as prooxidants in raw and cooked muscle systems.Meat
Sci15: 107–116.
Tjener K et al. 2004. Growth and production of volatiles byStaphy-
lococcus carnosusin dry sausages: Influence of inoculation level
and ripening time.Meat Sci67: 447–452.
Toldr ́a F. 1992. The enzymology of dry-curing of meat products.
In: FJM Smulders et al. (eds.)New Technologies for Meat and
Meat Products. Audet, Nijmegen, pp. 209–231.
Toldr ́a F. 1998. Proteolysis and lipolysis in flavour development of
dry-cured meat products.Meat Sci49: s101–s110.
Toldr ́a F. 2002.Dry-Cured Meat Products. Food and Nutrition Press,
Trumbull, CT, pp. 1–238.
Toldr ́a F. 2004a. Dry-cured ham. In: YH Hui et al. (eds.)Handbook
of Food and Beverage Fermentation Technology. Marcel Dekker,
New York, pp. 369–384.
Toldr ́a F. 2004b. Curing: Dry. In: W Jensen, (eds.) Ency-
clopedia of Meat Sciences. Elsevier Science, Ltd., London,
pp. 360–365.
Toldr ́a F. 2006a. Meat: Chemistry and biochemistry. In: YH Hui
et al. (eds.)Handbook of Food Science, Technology and Engi-
neering. CRC Press, Boca Raton, FL, vol 4, pp. 28–1 a 28–18.

Toldra F. 2006b. Dry-cured ham. In: YH Hui et al. (eds.) ́ Handbook
of Food Science, Technology, and Engineering. CRC Press, Boca
Raton, FL, vol. 4, pp. 164–1 a 164–11.
Toldra F. 2007. Biochemistry of muscle and fat. In: F Toldr ́ ́aetal.
(eds.)Handbook of fermented meat and poultry. Blackwell Pub-
lishing, Ames, IA, pp. 51–58.
Toldra F, Aristoy MC. 2010. Dry-cured ham. In: F Toldr ́ ́a (ed.)
Handbook of Meat Processing. Wiley-Blackwell, Ames, IA,
pp. 351–362.
Toldra F, Flores M. 1998. The role of muscle proteases and lipases ́
in flavor development during the processing of dry-cured ham.
CRC Crit Rev Food Sci Nutr38: 331–352.
Toldra F, Reig M. 2007. Sausages. In: YH Hui et al. (eds.) ́ Handbook
of Food Product Manufacturing, vol 2. John Wiley Interscience,
New York, pp. 249–262.
Toldra F et al. 1992. Activities of pork muscle proteases in cured ́
meats.Biochimie74: 291–296.
Toldra F et al. 1993. Cathepsin B, D, H and L activity in the pro- ́
cessing of dry-cured-ham.J Sci Food Agric62: 157–161.
Toldra F, et al. 2000. Contribution of muscle aminopeptidases to ́
flavor development in dry-cured ham.Food Res Internat33:
181–185.
Toldra F et al. 2001. Meat fermentation technology. In: YH Hui, ́
WK Nip, RW Rogers, OA Young (eds.)Meat Science and Appli-
cations. Marcel Dekker, New York, pp. 537–561.
Toldra F et al. 2004. Packaging and quality control. In: YH Hui et al. ́
(eds.)Handbook of Food and Beverage Fermentation Technology.
Marcel Dekker, New York, pp. 445–458.
Tornquist H et al. 1978. Enzymes catalyzing the hydrolysis of long-
chain monoacylglycerols in rat adipose tissue.Biochim Biophys
Acta530: 474–486.
Valin C, Ouali A. 1992. Proteolytic muscle enzymes and post-
mortem meat tenderisation. In: FJM Smulders et al. (eds.)New
Technologies for Meat and Meat Products. Audet, Nijmegen,
pp. 163–179.
Vestergaard CS et al. 2000. Lipolysis in dry-cured ham maturation.
Meat Sci55: 1–5.
Xiao S et al. 2010. Changes of hormone-sensitive lipase (HSL),
adipose tissue triglyceride lipase (ATGL) and free fatty acids in
subcutaneous adipose tissue throughout the ripening process of
dry-cured ham.Food Chem121: 191–195.
Yamamoto S. 1992. Mammalian lipoxygenases: Molecular struc-
tures and functions.Biochim Biophys Acta1128: 117–131.
Yates LD et al. 1983. Effect of temperature and pH on the
post-mortem degradation of myofibrillar proteins.Meat Sci9:
157–179.
Young JF et al. 2003. Significance of preslaughter stress and
different tissue PUFA levels on the oxidative status and sta-
bility of porcine muscle and meat.J Agric Food Chem51:
6877–6881.
Zeece MG, Katoh K. 1989. Cathepsin D and its effects on myofib-
rillar proteins: A review.J Food Biochem13: 157–161.
Free download pdf