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Critical Reviews in Food Science and Nutrition Volume 58, 2018 - Issue 4
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Articles

Recent advances in cured raw ham manufacture

Ramona Bosse (née Danz)Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyORCID Iconhttp://orcid.org/0000-0001-9331-257X
ORCID Icon,
Anne MüllerDepartment of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyORCID Iconhttp://orcid.org/0000-0002-0067-6006
ORCID Icon,
Monika GibisDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyORCID Iconhttp://orcid.org/0000-0003-3386-6719
ORCID Icon,
Agnes WeissDepartment of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyORCID Iconhttp://orcid.org/0000-0003-1381-6271
ORCID Icon,
Herbert SchmidtDepartment of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyCorrespondence[email protected] [email protected]
&
Jochen WeissDepartment of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, GermanyCorrespondence[email protected] [email protected]
Pages 610-630 | Published online: 12 Jun 2017

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Changyu Zhou, Qiang Xia, Lihui Du, Jun He, Yangying Sun, Yali Dang, Fang Geng, Daodong Pan, Jinxuan Cao & Guanghong Zhou. (2023) Recent developments in off-odor formation mechanism and the potential regulation by starter cultures in dry-cured ham. Critical Reviews in Food Science and Nutrition 63:27, pages 8781-8795.
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Gong Xiao-Hui, Wan Jing, Zhou Ye-Ling, Zhou Ying, Zhu Qiu-Jin, Liu Ling-Gao, Chen Dan, Huang Yan-Pei, Gu Sha & Li Ming-Ming. (2023) Mediated curing strategy: An overview of salt reduction for dry-cured meat products. Food Reviews International 39:7, pages 4565-4580.
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Vitor A. S. Vidal, Camila S. Paglarini, Jose M. Lorenzo, Paulo E.S. Munekata & Marise A. R. Pollonio. (2023) Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction. Food Reviews International 39:4, pages 2183-2202.
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Yunhao Lu, Linzi Yang, Guohua Yang, Yuanlong Chi, Qun Sun & Qiang He. (2021) Insight into the Fermentation of Chinese Horse Bean-chili-paste. Food Reviews International 37:7, pages 683-705.
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Yhan da Silva Mutz, Denes Kaic Alves Rosario, Vania Margaret Flosi Paschoalin & Carlos Adam Conte-Junior. (2020) Salmonella enterica: A hidden risk for dry-cured meat consumption?. Critical Reviews in Food Science and Nutrition 60:6, pages 976-990.
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Monika Gibis & Jochen Weiss. 2024. Encyclopedia of Meat Sciences. Encyclopedia of Meat Sciences 556 568 .
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Kübra Fettahoğlu, Mükerrem Kaya & Güzin Kaban. (2023) Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma. Foods 12:15, pages 2856.
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Chiara Ruedt, Monika Gibis & Jochen Weiss. (2023) Meat color and iridescence: Origin, analysis, and approaches to modulation. Comprehensive Reviews in Food Science and Food Safety 22:4, pages 3366-3394.
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Priscila Cotta Palhares, Lorrany Ramos do Carmo, Bruna Fernandes Andrade, Alcineia de Lemos Souza Ramos, Roberta Hilsdorf Piccoli & Eduardo Mendes Ramos. (2023) Use of glucono‐delta‐lactone in the accelerated processing of boneless dry‐cured lamb hams. International Journal of Food Science & Technology 58:5, pages 2270-2279.
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Cheng Zhang, Xiaomei Lyu, Rai Naveed Arshad, Rana Muhammad Aadil, Yanjun Tong, Wei Zhao & Ruijin Yang. (2023) Pulsed electric field as a promising technology for solid foods processing: A review. Food Chemistry 403, pages 134367.
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Jin Zhang, Ke Zhao, Huanhuan Li, Shuangxi Li, Weimin Xu, Lihong Chen, Jing Xie & Honggang Tang. (2023) Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study. Frontiers in Microbiology 14.
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Xiaohui Gong, Ruifang Mi, Xi Chen, Qiujin Zhu, Suyue Xiong, Biao Qi & Shouwei Wang. (2023) Evaluation and selection of yeasts as potential aroma enhancers for the production of dry-cured ham. Food Science and Human Wellness 12:1, pages 324-335.
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Qingfeng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuangli Kang, Guoyuan Xiong, Hai Yu, Mangang Wu & Rui Liu. (2022) A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken. Frontiers in Nutrition 9.
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Yajun Zhou, Mengqing Hu & Lu Wang. (2022) Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork. Food Chemistry 387, pages 132872.
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Ming Ju, Chunxiang Piao, Jian Zhang, Baide Mu, Guanhao Li & Wangang Zhang. (2022) Hydrolysis of pork sarcoplasmic protein extracts by unique staphylococci isolated from low-salt dry-cured ham. LWT 164, pages 113639.
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Shiqi Hu, Guanghong Zhou, Xinglian Xu, Wangang Zhang & Chunbao Li. (2022) Contribution of cathepsin B and L to endogenous proteolysis in the course of modern Jinhua ham processing. Food Control 135, pages 108584.
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Calvin Penkauskas, Alejandro Brambila, Drew Donahue, Taylor Larson, Betsey Miller & Lauren M. Hallett. (2021) Hogs and hazelnuts: adaptively managing pest spillover in the agricultural-wildland matrix. Agroforestry Systems 96:3, pages 637-649.
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J.R. Lucas, R. Velasco, M.L. García, M.D. Selgas & M.C. Cabeza. (2021) Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models. LWT 152, pages 112379.
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Ruyu Zhang, Jian Zhang, Lei Zhou, Lin Wang & Wangang Zhang. (2021) Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork. Ultrasonics Sonochemistry 79, pages 105759.
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Chang-Yu Zhou, Yun Bai, Chong Wang, Chun-Bao Li, Xing-Lian Xu, Dao-Dong Pan, Jin-Xuan Cao & Guang-Hong Zhou. (2021) 1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures. Food Control 126, pages 107873.
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François Bourdichon, Emmanuelle Arias, Andrzej Babuchowski, Anne Bückle, Fabio Dal Bello, Aurélie Dubois, Alessandra Fontana, Duresa Fritz, Rober Kemperman, Svend Laulund, Olivia McAuliffe, Marta Hanna Miks, Photis Papademas, Vania Patrone, Dinesh K Sharma, Edward Sliwinski, Catherine Stanton, Ueli Von Ah, Su Yao & Lorenzo Morelli. (2021) The forgotten role of food cultures. FEMS Microbiology Letters 368:14.
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Chang‐Yu Zhou, Dao‐Dong Pan, Jin‐Xuan Cao & Guang‐Hong Zhou. (2021) A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3838-3857.
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Lin Chen, Zhengli Wang, Lili Ji, Jiamin Zhang, Zhiping Zhao, Rui Zhang, Ting Bai, Bo Hou & Wei Wang. (2021) Flavor Composition and Microbial Community Structure of Mianning Ham. Frontiers in Microbiology 11.
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Ramona Bosse, Melanie Wirth, Jochen Weiss & Monika Gibis. (2020) Effect of storage temperature on volatile marker compounds in cured loins fermented with Staphylococcus carnosus by brine injection. European Food Research and Technology 247:1, pages 233-244.
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Qiong Pan, Guan‐hua Yang, Yu Wang, Xi‐xi Wang, Yu Zhou, Pei‐jun Li & Cong‐gui Chen. (2020) Application of ultrasound‐assisted and tumbling dry‐curing techniques for reduced‐sodium bacon. Journal of Food Processing and Preservation 44:8.
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Fidel Toldrá, Marta Gallego, Milagro Reig, M-Concepción Aristoy & Leticia Mora. (2020) Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry 321, pages 126689.
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Yan Li, Ting Feng, Jingxin Sun, Liping Guo, Baowei Wang, Ming Huang, Xinglian Xu, Jiying Yu & Harvey Ho. (2020) Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. Ultrasonics Sonochemistry 64, pages 105022.
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Chang-Yu Zhou, Ju-Qing Wu, Chang-Bo Tang, Gang Li, Chen Dai, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou & Jin-Xuan Cao. (2019) Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures. Food Control 106, pages 106694.
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Yhan S. Mutz, Denes K. A. Rosario, Vinicius S. Castro, Patricia C. Bernardes, Vania M. F. Paschoalin & Carlos A. Conte-Junior. (2019) Prior Exposure to Dry-Cured Meat Promotes Resistance to Simulated Gastric Fluid in Salmonella Typhimurium. Foods 8:12, pages 603.
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Michael Gänzle. 2019. Food Microbiology. Food Microbiology 855 900 .
Marta Laranjo, Maria Eduarda Potes & Miguel Elias. (2019) Role of Starter Cultures on the Safety of Fermented Meat Products. Frontiers in Microbiology 10.
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Antonia María Toledano, Rafael Jordano, Luis Manuel Medina & María Carmen López-Mendoza. (2018) Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham. Journal of Food Science and Technology 56:1, pages 122-131.
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Ramona Bosse née Danz, Melanie Wirth, Monika Gibis, Herbert Schmidt & Jochen Weiss. (2017) Kinetics of volatile marker compounds during ripening of cured loins inoculated with Staphylococcus carnosus . Journal of the Science of Food and Agriculture 97:9, pages 3050-3057.
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Ramona Bosse (née Danz)Melanie Wirth, Annette Konstanz, Thomas Becker, Jochen Weiss & Monika Gibis. (2017) Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography. Food Chemistry 219, pages 249-259.
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