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THE INFLUENCE OF REDUCED SALT ON THE YIELD, BREAKING FORCE, AND SENSORY CHARACTERISTICS OF CHUNKED AND FORMED HAM

✍ Scribed by LESLIE F. THIEL; PETER J. BECHTEL; FLOYD K. MCKEITH; PAMELA BRADY

Book ID
111341244
Publisher
John Wiley and Sons
Year
1986
Tongue
English
Weight
469 KB
Volume
9
Category
Article
ISSN
0146-9428

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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