Development of pressed ham made from rabbit meat (Oryctolagus cuniculus) and partially deodorized Chilean jack mackerel pulp (Trachurus murphyi).

Desarollo de jamón prensado a partir de carne de conejo (Oryctolagus cuniculus) y pulpa de jurel (Trachurus murphyi) parcialmente desodorizada.

Author(s) : IRIBARREN N., MURRAY R., CEREZAL P., et al.

Type of article: Article

Summary

The objective of the study was to formulate and to elaborate three types of pressed hams with different proportions of rabbit meat and of a natural extender (partially deodorized Chilean jack mackerel pulp), maintaining the characteristics of flavour of the rabbit meat in the finished product.

Details

Original title: Desarollo de jamón prensado a partir de carne de conejo (Oryctolagus cuniculus) y pulpa de jurel (Trachurus murphyi) parcialmente desodorizada.
Record ID : 2002-2497
Languages: Spanish
Source: Acta Alimentaria - vol. 38 - n. 327
Publication date: 2001/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Meat; Design; Quality; Meat product; Market; Rabbit; Ham; Development; Chile; Additive