ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-CURED STATE.

Type of article: Article

Summary

THREE DIFFERENT CURE MIXTURES WERE APPLIED AT THE RATE OF 5% OF THE WEIGHT OF FRESH BONELESS HAMS BEFORE TUMBLING AT 294 K (21 DEG C) FOR 3 H CONTINUOUSLY AT 22 RPM. THE HAMS WERE HELD 12 H AT 277.4 K (4.4 DEG C) FOR SALT (SODIUM CHLORIDE) EQUALIZATION, SMOKED FOR 4 H, COOKED TO AN INTERNAL TEMPERATURE OF 344 K (71 DEG C) AND AGED FOR 14 D. SENSORY EVALUATIONS WERE MADE AND RESIDUAL SALT, MOISTURE AND NITRITE WERE DETERMINED. PANEL SCORES WERE SIMILAR FOR ALL TREATMENTS THAT WERE TUMBLED. PERCENTAGE SALT AND MOISTURE WERE SIMILAR FOR THE THREE TREATMENTS BUT THE CONTROL (NONTUMBLED) HAD THE LOWEST CONCENTRATION OF SODIUM CHLORIDE AND NITRITE.

Details

Original title: ACCELERATED PROCESSING OF BONELESS HAMS TO DRY-CURED STATE.
Record ID : 1984-0625
Languages: English
Source: Journal of Food Protection - vol. 46 - n. 8
Publication date: 1983/08
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Treatment; Chilling; Organoleptic property; Meat product; Pork; Ham