ArticleFoods (Basel, Switzerland)2024
Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Multidirectional Effects of Acerola and Ginger Extracts on the Quality of Dry-Cured Ham.Foods (Basel, Switzerland) · 2025Article
- Bioactivities Derived from Dry-Cured Ham Peptides: A Review.Antioxidants (Basel, Switzerland) · 2025Review
- Application of EU Geographical Indications for the Protection of Smoked Dry-Cured Ham-Impact on Quality Parameters.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
The aim of this study was to evaluate the effect of extended maturation and temperature increase on the physico-chemical, biochemical, instrumental color and texture, sensory, and acceptability parameters of cured and boneless Iberian hams. Given the limited knowledge in this area, our objective was to develop a ham with enhanced proteolysis, potentially leading to increased bioactive peptide generation and superior sensory characteristics compared to salt-reduced counterparts. To achieve this, a batch of hams cured up to 38% loss at 30 °C and two batches cured up to 42% loss at 30 °C and 36 °C were evaluated. Results showed that the increase in processing time and temperature significantly enhanced (
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