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Influence of the meat pH on certain sensorial characteristics of dry cured ham

✍ Scribed by Guerrero, L.; Arnau, J.; Maneja, E.; Gou, P.

Book ID
123586480
Publisher
Elsevier Science
Year
1993
Tongue
English
Weight
134 KB
Volume
4
Category
Article
ISSN
0950-3293

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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