Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physico-chemical characteristics

Bourne, M. C., (2002). Principles of objective texture measurement. In M. C. Bourne, (Ed.), Food texture and viscosity: Concept and measurement. San Diego, USA, pp. 107–188. Bourne, 1978, Texture profile analysis, Food Technology, 32, 62 Bruna, 2000, Combined use of pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages, Meat Science, 54, 135, 10.1016/S0309-1740(99)00076-5 Christensen, 2000, The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue, Meat Science, 55, 301, 10.1016/S0309-1740(99)00157-6 Christensen, 2003, Effect of added μ-calpain and post-mortem storage on the mechanical properties of bovine single muscle fibres extended to fracture, Meat Science, 66, 105, 10.1016/S0309-1740(03)00025-1 Gimeno, 2000, Characterization of chorizo de Pamplona: Instrumental measurements of colour and texture, Food Chemistry, 69, 195, 10.1016/S0308-8146(99)00239-3 Hanson, 1963, Application of the Blight and Dyer method of lipid extraction to tissue homogenates, Biochemical Journal, 89, 101 Herranz, 2005, Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids, Food Chemistry, 91, 673, 10.1016/j.foodchem.2004.06.040 Honikel, 1998, Reference methods for the assessment of physical characteristics of meat, Meat Science, 49, 447, 10.1016/S0309-1740(98)00034-5 Houben, 2005, Variations in product-related parameters during standardised manufacture of a semi-dry fermented sausage, Meat Science, 69, 283, 10.1016/j.meatsci.2004.07.009 Hoz, 2004, Development of an n-3 fatty acid and α-tocopherol enriched dry fermented sausage, Meat Science, 67, 485, 10.1016/j.meatsci.2003.12.001 Ibáñez, 1996, Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process, Meat Science, 44, 227, 10.1016/S0309-1740(96)00035-6 Kilcast, 2004, Force/deformation techniques for measuring texture, Vol. 2, 109 Kröckel, L., (1995). Bacterial fermentation of meats. In G. Campbell-Patt, P. E. Cook (Eds.), Fermented Meats. Glasgow. U.K. (pp. 69–109). Lepetit, 1994, Mechanical properties of meat, Meat Science, 36, 203, 10.1016/0309-1740(94)90042-6 Lewis, 1989, The strength and stiffness of perimysial connective tissue isolated from cooked beef muscle, Meat Science, 26, 255, 10.1016/0309-1740(89)90011-9 Liepe, 1990, Influence of sugars and bacteria on dry sausage souring, Fleischwirtschaft, 70, 189 Mendoza, 2001, Inulin as fat substitute in low fat, dry fermented sausages, Meat Science, 57, 387, 10.1016/S0309-1740(00)00116-9 Muguerza, 2003, Improvement of nutritional properties of chorizo de Pamplona by replacement of pork backfat with soy oil, Meat Science, 65, 1361, 10.1016/S0309-1740(03)00058-5 Muguerza, 2001, Effect of replacing pork back fat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona – a traditional Spanish fermented sausages, Meat Science, 59, 251, 10.1016/S0309-1740(01)00075-4 Mutungi, 1995, Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture, Meat Science, 40, 217, 10.1016/0309-1740(94)00054-B Mutungi, 1996, Influence of temperature, fibre diameter and conditioning on the mechanical properties of single muscle fibres extended to fracture, Journal of the Science of Food and Agriculture, 72, 359, 10.1002/(SICI)1097-0010(199611)72:3<359::AID-JSFA667>3.0.CO;2-H Novelli, 1998, Lipid and cholesterol oxidation in frozen stored pork salame Milano and mortadella, Meat Science, 48, 29, 10.1016/S0309-1740(97)00072-7 Ordóñez, J. A., Hoz, L., (2001). Embutidos crudos curados. Tipos. Fenómenos madurativos. Alteraciones. In Martín & Macías, Enciclopedia de la carne y de los productos cárnicos Vol. II. (pp. 1063–1090). Cáceres, Spain. Scott-Blair, 1958, Rheology in food research, Advances in Food Research, 8, 1, 10.1016/S0065-2628(08)60017-8 Visessanguan, 2004, Changes in composition and functional properties of proteins and their contributions to Nham characteristics, Meat Science, 66, 579, 10.1016/S0309-1740(03)00172-4 Willems, 1996, Effect of postrigor sarcomere length on mechanical and structural characteristics of raw and heat-denatured single porcine muscle fibres, Journal of Texture Studies, 27, 217, 10.1111/j.1745-4603.1996.tb00070.x Zanardi, 2000, Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: Dietary supplementation with vitamin E and oleic acid, Meat Science, 55, 169, 10.1016/S0309-1740(99)00140-0