Share

EFFECTS OF BONING TIME, MECHANICAL TENDERIZATION AND PARTIAL REPLACEMENT OF SODIUM CHLORIDE ON THE QUALITY AND MICROFLORA OF BONELESS DRY-CURED HAM.

Author(s) : LEAK F. W.

Type of article: Article

Summary

HAMS WERE UTILIZED TO STUDY THE EFFECTS OF POTASSIUM CLORIDE REPLACEMENT LEVEL (100:0, 70:30, 50:50 RATIOS OF SODIUM CHLORIDE AND POTASSIUM CHLORIDE), BONING TIME AND MECHANICAL TENDERIZATION ON THE QUALITY AND MICROFLORA OF BONELESS DRY-CURED HAMS. BONING TIME HAD NO EFFECT ON PALATABILITY OR FINAL YIELD. HOT BONED HAMS HAD HIGHER LEVELS OF RESIDUAL NITRITE AND SLIGHTLY HIGHER MICROBIAL COUNTS. MECHANICAL TENDERIZATION IMPROVED TENDERNESS AND MICROBIAL QUALITY. HOWEVER, TENDERIZED HAMS HAD LOWER FLAVOUR PREFERENCE AND OVERALL SATISFACTION SCORES. SODIUM CHLORIDE REPLACEMENT AT A LEVEL OF 50% SEVERELY DECREASED PALATABILITY AND INCREASED MICROBIAL NUMBERS.

Details

  • Original title: EFFECTS OF BONING TIME, MECHANICAL TENDERIZATION AND PARTIAL REPLACEMENT OF SODIUM CHLORIDE ON THE QUALITY AND MICROFLORA OF BONELESS DRY-CURED HAM.
  • Record ID : 1987-2257
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 263-266; 5 tabl.; 26 ref.
  • Document available for consultation in the library of the IIR headquarters only.

Indexing