Share

Phosphate crystals in raw cured ham.

Author(s) : ARNAU J., MANEJA E., GUERRERO L., MONFORT J. M.

Type of article: Article

Summary

The crystals dissolve in the water of crystallization as the temperature rises. High sodium chloride and phosphate concentrations, low humidity levels and a high pH in the muscle favour the development of these crystals when the ham is stored at refrigeration temperatures. A high relative humidity facilitates the development of phosphate crystals in the outer part of the ham. The P205/protein ratio declines during the process, especially during salting and postsalting. The P205/humidity ratio is always higher in the drier areas.

Details

  • Original title: Phosphate crystals in raw cured ham.
  • Record ID : 1994-1006
  • Languages: English
  • Source: Fleischwirtschaft - vol. 73 - n. 8
  • Publication date: 1993/08
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing