{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T13:07:35Z","timestamp":1764594455420,"version":"3.46.0"},"reference-count":48,"publisher":"Springer Science and Business Media LLC","issue":"3","license":[{"start":{"date-parts":[[2024,5,1]],"date-time":"2024-05-01T00:00:00Z","timestamp":1714521600000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/3.0"}],"funder":[{"DOI":"10.13039\/501100003627","name":"Rural Development Administration","doi-asserted-by":"publisher","award":["PJ0155902022"],"award-info":[{"award-number":["PJ0155902022"]}],"id":[{"id":"10.13039\/501100003627","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.kosfaj.org"],"crossmark-restriction":true},"short-container-title":["Food Sci Anim Resour"],"published-print":{"date-parts":[[2024,5]]},"DOI":"10.5851\/kosfa.2024.e1","type":"journal-article","created":{"date-parts":[[2024,1,10]],"date-time":"2024-01-10T23:15:51Z","timestamp":1704928551000},"page":"570-585","update-policy":"https:\/\/doi.org\/10.5851\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham"],"prefix":"10.1007","volume":"44","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0393-2885","authenticated-orcid":false,"given":"Sun-Gyeom","family":"Kim","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5303-4595","authenticated-orcid":false,"given":"Hack-Youn","family":"Kim","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2024,5,1]]},"reference":[{"key":"key2.0241010034407e+13_B1","volume-title":"Official methods of analysis","author":"AOAC","year":"2010","edition":"18th ed"},{"key":"key2.0241010034407e+13_B2","doi-asserted-by":"crossref","first-page":"5370","DOI":"10.1111\/1541-4337.12845","article-title":"Drying dynamics of meat highlighting areas of relevance to dry-aging of beef","volume":"20","author":"\u00c1lvarez","year":"2021","journal-title":"Compr Rev Food Sci Food Saf"},{"key":"key2.0241010034407e+13_B3","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1016\/S0308-8146(03)00243-7","article-title":"Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions","volume":"84","author":"Andr\u00e9s","year":"2004","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B4","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1007\/s00217-004-1115-y","article-title":"Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions","volume":"221","author":"Andr\u00e9s","year":"2005","journal-title":"Eur Food Res Technol"},{"key":"key2.0241010034407e+13_B5","doi-asserted-by":"crossref","first-page":"131730","DOI":"10.1016\/j.foodchem.2021.131730","article-title":"Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis","volume":"374","author":"Bou","year":"2022","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B6","doi-asserted-by":"crossref","first-page":"1469","DOI":"10.1016\/j.meatsci.2013.12.011","article-title":"Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages","volume":"96","author":"Cano-Garc\u00eda","year":"2014","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B7","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.fshw.2020.05.012","article-title":"Effect of proteolytic starter culture isolated from Chinese Dong fermented pork (Nanx Wudl) on microbiological, biochemical and organoleptic attributes in dry fermented sausages","volume":"10","author":"Chen","year":"2021","journal-title":"Food Sci Hum Wellness"},{"key":"key2.0241010034407e+13_B8","doi-asserted-by":"crossref","first-page":"737140","DOI":"10.3389\/fmicb.2021.737140","article-title":"Microbial ecology of french dry fermented sausages and mycotoxin risk evaluation during storage","volume":"12","author":"Coton","year":"2021","journal-title":"Front Microbiol"},{"key":"key2.0241010034407e+13_B9","doi-asserted-by":"crossref","first-page":"114067","DOI":"10.1016\/j.lwt.2022.114067","article-title":"Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage","volume":"171","author":"Deng","year":"2022","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0241010034407e+13_B10","first-page":"857","article-title":"Antimicrobial activity of probiotic lactobacilli, bifidobacteria and propionic acid bacteria, isolated from different sources","volume-title":"Microbial pathogens and strategies for combating them: Science, technology and education","author":"Denkova","year":"2013"},{"key":"key2.0241010034407e+13_B11","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.foodchem.2013.03.018","article-title":"Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat","volume":"141","author":"Dermiki","year":"2013","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B12","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/s00217-006-0501-z","article-title":"Orange fibre as potential functional ingredient for dry-cured sausages","volume":"226","author":"Fern\u00e1ndez-L\u00f3pez","year":"2007","journal-title":"Eur Food Res Technol"},{"key":"key2.0241010034407e+13_B13","doi-asserted-by":"crossref","first-page":"130977","DOI":"10.1016\/j.foodchem.2021.130977","article-title":"Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing","volume":"370","author":"Gallego","year":"2022","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B14","first-page":"67","article-title":"Effect of extended aging upon textural aspects of traditional Bulgarian dry-cured ham","volume":"17","author":"Gradinarska","year":"2019","journal-title":"J Agric Plant Sci"},{"key":"key2.0241010034407e+13_B15","doi-asserted-by":"crossref","DOI":"10.1111\/jfpp.15349","article-title":"Monitoring quality changes in dry\u2010cured mutton ham during processing","volume":"45","author":"Guo","year":"2021","journal-title":"J Food Process Preserv"},{"key":"key2.0241010034407e+13_B16","doi-asserted-by":"crossref","first-page":"130324","DOI":"10.1016\/j.snb.2021.130324","article-title":"A novel data fusion strategy based on multiple intelligent sensory technologies and its application in the quality evaluation of Jinhua dry-cured hams","volume":"344","author":"Jiang","year":"2021","journal-title":"Sens Actuators B Chem"},{"key":"key2.0241010034407e+13_B17","doi-asserted-by":"crossref","first-page":"3182","DOI":"10.3390\/foods11203182","article-title":"Potential correlation between microbial diversity and volatile flavor compounds in different types of Korean dry-fermented sausages","volume":"11","author":"Kim","year":"2022","journal-title":"Foods"},{"key":"key2.0241010034407e+13_B18","doi-asserted-by":"crossref","first-page":"454","DOI":"10.5851\/kosfa.2023.e9","article-title":"Effect of the types of starter on microbiological and physicochemical properties of dry-cured ham","volume":"43","author":"Kim","year":"2023","journal-title":"Food Sci Anim Resour"},{"key":"key2.0241010034407e+13_B19","doi-asserted-by":"crossref","first-page":"2433","DOI":"10.1080\/10942912.2023.2244690","article-title":"Selection of Debaryomyces hansenii isolates to improve quality of dry fermented sausage","volume":"26","author":"Lee","year":"2023","journal-title":"Int J Food Prop"},{"key":"key2.0241010034407e+13_B20","doi-asserted-by":"crossref","first-page":"110222","DOI":"10.1016\/j.foodres.2021.110222","article-title":"GC \u00d7 GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different regions","volume":"142","author":"Li","year":"2021","journal-title":"Food Res Int"},{"key":"key2.0241010034407e+13_B21","first-page":"3406","article-title":"Low field-NMR in measuring water mobility and distribution in beef granules during drying process","volume":"550-553","author":"Li","year":"2012","journal-title":"Adv Mat Res"},{"key":"key2.0241010034407e+13_B22","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.meatsci.2014.08.013","article-title":"Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin","volume":"99","author":"Lorenzo","year":"2015","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B23","doi-asserted-by":"crossref","first-page":"194","DOI":"10.1016\/j.meatsci.2011.06.025","article-title":"Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchich\u00f3n","volume":"90","author":"Lorenzo","year":"2012","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B24","doi-asserted-by":"crossref","first-page":"40","DOI":"10.1016\/j.meatsci.2017.04.233","article-title":"Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham","volume":"131","author":"Mart\u00ednez-Onandi","year":"2017","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B25","doi-asserted-by":"crossref","first-page":"786","DOI":"10.1016\/j.meatsci.2011.02.033","article-title":"Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds","volume":"88","author":"Maru\u0161i\u0107","year":"2011","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B26","doi-asserted-by":"crossref","first-page":"4093","DOI":"10.1007\/s13197-016-2418-2","article-title":"Characterization of volatile compounds, physico-chemical and sensory characteristics of smoked dry-cured ham","volume":"53","author":"Maru\u0161i\u0107","year":"2016","journal-title":"J Food Sci Technol"},{"key":"key2.0241010034407e+13_B27","doi-asserted-by":"crossref","first-page":"812","DOI":"10.3390\/foods11060812","article-title":"Effect of salt reduction on the quality of boneless dry-cured ham from Iberian and white commercially crossed pigs","volume":"11","author":"Mu\u00f1oz-Rosique","year":"2022","journal-title":"Foods"},{"key":"key2.0241010034407e+13_B28","doi-asserted-by":"crossref","first-page":"799","DOI":"10.7744\/kjoas.20180042","article-title":"Quality comparison between imported hams from black and white pigs available in the market","volume":"45","author":"Nam","year":"2018","journal-title":"Korean J Agric Sci"},{"key":"key2.0241010034407e+13_B29","doi-asserted-by":"crossref","first-page":"2270","DOI":"10.1111\/ijfs.16344","article-title":"Use of glucono-delta-lactone in the accelerated processing of boneless dry-cured lamb hams","volume":"58","author":"Palhares","year":"2023","journal-title":"Int J Food Sci Technol"},{"key":"key2.0241010034407e+13_B30","doi-asserted-by":"crossref","first-page":"33","DOI":"10.3390\/foods5020033","article-title":"Effects of processing temperature on color properties of dry-cured hams made without nitrite","volume":"5","author":"Parolari","year":"2016","journal-title":"Foods"},{"key":"key2.0241010034407e+13_B31","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1016\/S0309-1740(02)00250-4","article-title":"Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham","volume":"65","author":"Pastorelli","year":"2003","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B32","doi-asserted-by":"crossref","first-page":"728","DOI":"10.1016\/j.meatsci.2008.03.015","article-title":"Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham","volume":"80","author":"Pham","year":"2008","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B33","doi-asserted-by":"crossref","first-page":"107994","DOI":"10.1016\/j.meatsci.2019.107994","article-title":"Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham","volume":"161","author":"Pinna","year":"2020","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B34","doi-asserted-by":"crossref","first-page":"57","DOI":"10.34293\/sijash.v7i3.473","article-title":"Factors influencing the development of microbes in food","volume":"7","author":"Preetha","year":"2020","journal-title":"Shanlax Int J Arts Sci Humanit"},{"key":"key2.0241010034407e+13_B35","doi-asserted-by":"crossref","first-page":"1651","DOI":"10.1111\/1750-3841.15129","article-title":"Effects of NaCl content and drying temperature on lipid oxidation, protein oxidation, and physical properties of dry\u2010cured chicken","volume":"85","author":"Qu","year":"2020","journal-title":"J Food Sci"},{"key":"key2.0241010034407e+13_B36","doi-asserted-by":"crossref","first-page":"1923","DOI":"10.1021\/jf062810l","article-title":"Volatile profiles of dry-cured meat products from three different Iberian X Duroc genotypes","volume":"55","author":"Ram\u00edrez","year":"2007","journal-title":"J Agric Food Chem"},{"key":"key2.0241010034407e+13_B37","doi-asserted-by":"crossref","first-page":"344","DOI":"10.1016\/j.meatsci.2009.08.052","article-title":"Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data","volume":"84","author":"Resano","year":"2010","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B38","doi-asserted-by":"crossref","first-page":"107904","DOI":"10.1016\/j.meatsci.2019.107904","article-title":"A metabolomics-based approach investigates volatile flavor formation and characteristic compounds of the Dahe black pig dry-cured ham","volume":"158","author":"Shi","year":"2019","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B39","doi-asserted-by":"crossref","first-page":"108850","DOI":"10.1016\/j.foodres.2019.108850","article-title":"Sensory properties and metabolomic profiles of dry-cured ham during the ripening process","volume":"129","author":"Sugimoto","year":"2020","journal-title":"Food Res Int"},{"key":"key2.0241010034407e+13_B40","doi-asserted-by":"crossref","first-page":"2939","DOI":"10.3390\/foods10122939","article-title":"Effect of mixed starters on proteolysis and formation of biogenic amines in dry fermented mutton sausages","volume":"10","author":"Wang","year":"2021","journal-title":"Foods"},{"key":"key2.0241010034407e+13_B41","doi-asserted-by":"crossref","first-page":"137542","DOI":"10.1016\/j.foodchem.2023.137542","article-title":"Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses","volume":"435","author":"Wang","year":"2023","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B42","doi-asserted-by":"crossref","first-page":"108690","DOI":"10.1016\/j.meatsci.2021.108690","article-title":"Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat","volume":"184","author":"Wang","year":"2022","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B43","doi-asserted-by":"crossref","first-page":"108359","DOI":"10.1016\/j.meatsci.2020.108359","article-title":"A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display","volume":"172","author":"Wang","year":"2021","journal-title":"Meat Sci"},{"key":"key2.0241010034407e+13_B44","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.foodchem.2015.05.048","article-title":"Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production","volume":"190","author":"Ying","year":"2016","journal-title":"Food Chem"},{"key":"key2.0241010034407e+13_B45","doi-asserted-by":"crossref","first-page":"108459","DOI":"10.1016\/j.ijfoodmicro.2019.108459","article-title":"A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products","volume":"317","author":"Zadravec","year":"2020","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034407e+13_B46","doi-asserted-by":"crossref","first-page":"109071","DOI":"10.1016\/j.lwt.2020.109071","article-title":"Characterizing the effect of free amino acids and volatile compounds on excessive bitterness and sourness in defective dry-cured ham","volume":"123","author":"Zhou","year":"2020","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0241010034407e+13_B47","doi-asserted-by":"crossref","first-page":"2646","DOI":"10.1007\/s11694-020-00511-3","article-title":"The effect of sodium chloride levels on the taste and texture of dry-cured ham","volume":"14","author":"Zhou","year":"2020","journal-title":"J Food Meas Charact"},{"key":"key2.0241010034407e+13_B48","doi-asserted-by":"crossref","first-page":"128586","DOI":"10.1016\/j.foodchem.2020.128586","article-title":"Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation","volume":"344","author":"Zhu","year":"2021","journal-title":"Food Chem"}],"container-title":["Food Science of Animal Resources"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2024.e1","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2024.e1","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T12:57:19Z","timestamp":1764593839000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.kosfaj.org\/archive\/view_article?doi=10.5851\/kosfa.2024.e1"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,5]]},"references-count":48,"journal-issue":{"issue":"3","published-online":{"date-parts":[[2024,5,1]]},"published-print":{"date-parts":[[2024,5]]}},"alternative-id":["10.5851\/kosfa.2024.e1"],"URL":"https:\/\/doi.org\/10.5851\/kosfa.2024.e1","relation":{},"ISSN":["2636-0772","2636-0780"],"issn-type":[{"type":"print","value":"2636-0772"},{"type":"electronic","value":"2636-0780"}],"subject":[],"published":{"date-parts":[[2024,5]]},"assertion":[{"value":"2023-11-07","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-01-01","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}}]}}