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Salt and Aging Time Effects on the Viability of Trichinella spiralis in Heavy Dry-cured Hams and Shoulders

✍ Scribed by JOHN D. CROUSE; JAMES D. KEMP

Book ID
108798955
Publisher
Institute of Food Technologists
Year
1969
Tongue
English
Weight
298 KB
Volume
34
Category
Article
ISSN
0022-1147

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In Spanish dry-cured ham the temperature is sometimes increased at a speciÐc stage in order to accelerate the ageing process. In this study the e †ect of temperature during the Ðnal month of a 6-month process on certain physicochemical and sensorial characteristics of hams cured for di †erent saltin