Share

CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES OF PRE-AND POST-CHILL PROCESSED HAMS AND BELLIES.

Author(s) : ABU-BAKAR A.

Type of article: Article

Summary

PROCESSING YIELDS, CHEMICAL ANALYSES AND SENSORY CHARACTERISTICS OF THE HAMS WERE NOT SIGNIFICANTLY AFFECTED BY PROCESSING TREATMENT. FINAL YIELDS FOR THE CONTROL, POST-CHILL BELLIES WERE HIGHER THAN THOSE FOR PRE-CHILL BELLIES. EXCEPT FOR DIFFERENCES IN CRISPNESS, NO DIFFERENCES IN SENSORY ATTRIBUTES WERE NOTED FOR COOKED BACON STRIPS. OVERALL, HAMS AND BELLIES FROM CONDITIONED CARCASSES WERE COMPARABLE TO COLD PROCESSED HAMS AND BELLIES IN EACH VARIABLE EVALUATED IN THE STUDY.

Details

  • Original title: CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES OF PRE-AND POST-CHILL PROCESSED HAMS AND BELLIES.
  • Record ID : 1984-1911
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 6; 1983.11-12; 1886-1887; 2 tabl.; 11 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing