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Effect of rigor state, curing and tumbling on physico-chemical and organoleptic properties of goat ham.

Author(s) : DZUDIE T., OKUBANJO A.

Type of article: Article

Summary

Regardless of processing methods, pre-rigor meat had less (P lower than 0.05) protein and ash and more moisture contents than its post-rigor counterpart. An inverse trend was observed with the cooking losses. The dry-cured hams exhibited lower pH and water holding capacity than the immersed and tumbled ones. The products processed from tumbled meat were juicier, more tender, pink and produced better products than their equivalent non-tumbled counterparts.

Details

  • Original title: Effect of rigor state, curing and tumbling on physico-chemical and organoleptic properties of goat ham.
  • Record ID : 1998-1751
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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