Share

EFFECT OF PRE-CURE FREEZING AND THAWING ON THE MICROFLORA, FAT CHARACTERISTICS AND PALATABILITY OF DRY-CURED HAM.

Author(s) : KEMP J. D., LANGLOIS B. E., JOHNSON A. E.

Type of article: Article

Summary

SATISFACTORY DRY-CURED AGED HAMS WERE PRODUCED REGARDLESS OF METHOD OF THAWING. HOWEVER, SINCE HAMS CURED WITHOUT THAWING HAD LESS WEIGHT LOSS, LOWER PEROXIDE NUMBERS, LOWER INITIAL MICROBIAL COUNTS AND SIMILAR FINAL MICROBIAL COUNTS AND SENSORY SCORES, IT APPEARS THAT HAMS DO NOT NEED TO BE THAWED TO PRODUCE DRY-CURED AGED HAMS.

Details

  • Original title: EFFECT OF PRE-CURE FREEZING AND THAWING ON THE MICROFLORA, FAT CHARACTERISTICS AND PALATABILITY OF DRY-CURED HAM.
  • Record ID : 1983-0165
  • Languages: English
  • Source: Journal of Food Protection - vol. 45 - n. 3
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing