SharePREPARATION OF DRIED HAM: IMPORTANCE OF FREEZING OF THE RAW MATERIAL.
LA FABRICATION DU JAMBON SEC : IMPORTANCE DE LA CONGELATION DE LA MATIERE PREMIERE.
Author(s) : POMA J. P.
Type of article: Article
Summary
EVALUATION OF THE EFFECT OF FREEZING PRIOR TO SALTING OF HAM ON THE PENETRATION RATE OFSALT, ON WEIGHT LOSS DURING PREPARATION, AND ON THE ORGANOLEPTIC QUALITY OF THE FINAL PRODUCT. FREEZING IMPROVES THE PENETRATION RATE OF THE SALT AND LEADS TO IMPROVED EQUILIBRATION OF THE SALT CONTENT IN THE HAM. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-254675.
Details
- Original title: LA FABRICATION DU JAMBON SEC : IMPORTANCE DE LA CONGELATION DE LA MATIERE PREMIERE.
- Record ID : 1990-2415
- Languages: French
- Source: Viandes Prod. carnés - vol. 10 - n. 5
- Publication date: 1989
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Meat; Meat product; Pork; Ham; Freezing
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- Source: Appl. environ. Microbiol. - vol. 55 - n. 6
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- Date : 1979
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- Source: DGRST - 76.7.0294; 53 p.; 4 ref.
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- Date : 1986/02
- Languages : French
- Source: Grand Froid - vol. 2 - n. 8
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- Author(s) : ROMANOVA N. V.
- Date : 1987
- Languages : Russian
- Source: Mjasn. Ind. SSSR - n. 5
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