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EFFECTS OF INITIAL pH ON COMPOSITIONAL CHANGES AND SENSORY TRAITS OF FRENCH DRY-CURED HAMS

✍ Scribed by SOLANGE BUSCAILHON; J.L. BERDAGUE; G. GANDEMER; C. TOURAILLE; G. MONIN

Book ID
118716253
Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
591 KB
Volume
5
Category
Article
ISSN
1046-0756

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There is a tendency to reduce the amount of NaCl in the manufacturing process of Spanish dry-cured ham. NaCl, pH and temperature determine the stability of this product. This study was concerned with the evaluation of green ham pH and sodium chloride concentration on cathepsin activities, physico-ch