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Composition and palatability of country cured hams comparing hot boning, cold boning and intact hams.

Author(s) : MOORE T. M., et al.

Type of article: Article

Summary

Eighty-four hot-and cold deboned and bone-in hams were dry cured and aged as country-style hams. Comparisons are made on aspect, microbiology and palatability. Warner Bratzler and Instron shear values were generally lower in hot processed, boneless hams. An acceptable hot processed, boneless country-cured ham can be produced with one cure application and with a casing.

Details

  • Original title: Composition and palatability of country cured hams comparing hot boning, cold boning and intact hams.
  • Record ID : 1992-2839
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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