ShareHACCP for "Iberico" dry-cured ham.
Author(s) : SANABRIA C., CARRASCOSA A. V., SABIO E., FALLOLA A.
Type of article: Article
Summary
From a microbiological point of view the Iberian dry-cured hams studied had a hygiene status as good as cooked York hams.The water activity decreased continuously during the process and was found to begin to inhibit micro-organisms five months before the end of the curing process.
Details
- Original title: HACCP for "Iberico" dry-cured ham.
- Record ID : 1998-3670
- Languages: English
- Source: Fleischwirtschaft - vol. 77 - n. 11
- Publication date: 1997/11
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Spain; Microbiology; Meat; Treatment; Drying; Meat product; HACCP; Ham; Water activity
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