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PROCESSING OF PARMA HAMS.

[In German. / En allemand.]

Author(s) : KATSARAS

Type of article: Article

Summary

HAMS, WEIGHING ABOUT 12 KG, ARE CURED WITH A COLD BRINE IN A ROOM AT 274-276 K (1-3 DEG C) AND 85% RELATIVE HUMIDITY. AFTER 25 TO 30 DAYS, THEY ARE PLACED DURING 45 DAYS IN ANOTHER ROOM AT 275 AND 278 K (2 AND 5 DEG C), WITH 80% RH ; THEN THEY ARE HOLD IN EXTERNAL AIR TWO DAYS DURING A FEW HRS. THEY ARE RIPENED IN A ROOM, WITH LITTLE AIR MOVEMENT, AT 285-287 K (12-14 DEG C), WITH 80 TO 82% RH. AFTER 6 TO 7 MONTHS THEIR MASS LOSS IS 22% AND THEY ARE MARKETED. G.G.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-1009
  • Languages: German
  • Source: Mitt.bl. Fleischforsch. Kulmb. - n. 76
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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