SharePre-freezing hams affects lipolysis during dry-curing.
Author(s) : MOTILVA M. J., TOLDRA F., NADAL M. I., FLORES J.
Type of article: Article
Summary
An initial freezing-thawing treatment of raw hams prior to dry-curing was compared to the standard process (refrigerated hams) by assaying free fatty acid generation and carbonyl index in both biceps femoris muscle and adipose tissues throughout curing. Ham sensory evaluation after 15 months showed that initial freezing-thawing treatment did not affect final sensory quality except for a more salty taste.
Details
- Original title: Pre-freezing hams affects lipolysis during dry-curing.
- Record ID : 1995-0992
- Languages: English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
- Publication date: 1994/03
- Document available for consultation in the library of the IIR headquarters only.
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