SharePhosphate 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
- Themes: Meat and meat products
- Keywords: Meat; Curing; Pork; Phosphate; Humidity; Ham; Crystallization; Pork product
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