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.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Thawing; Microbiology; Lipid; Meat; Ageing (meat); Organoleptic property; Pork; Weight loss; Ham; Freezing