ShareQuality characteristics of fully-cooked ham, brine-cured prior to freezing.
Author(s) : WILSON V. L., DICKSON R., HOLMES Z.
Type of article: Article
Summary
The effects of brine curing, -20 deg C freezing for 90 days and smoking after thawing on weight losses, water content, colour, texture, TBA and the organoleptic properties of ham.
Details
- Original title: Quality characteristics of fully-cooked ham, brine-cured prior to freezing.
- Record ID : 1995-1677
- Languages: English
- Source: J. Muscle Foods - vol. 5 - n. 1
- Publication date: 1994
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Brine; Organoleptic property; Ham; Cooking; Freezing; Pork product
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EFFECT OF THE FREEZING AND THAWING OF PORK QUAR...
- Author(s) : WIRTH F.
- Date : 1983
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 79
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : MCBRIDE R. L., RICHARDSON K. C.
- Date : 1981/06
- Languages : English
- Source: CSIRO Food Res. Q. - vol. 41 - n. 2
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MINIMUM SHELF LIFE OF COMMERCIAL PREPACKED SLIC...
- Author(s) : STOJANOWIC V., FLEMMIG R.
- Date : 1988/08
- Languages : German
- Source: Fleischwirtschaft - vol. 68 - n. 8
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PREPACKAGING AND CANNING OF < KOCHWURST > AND C...
- Author(s) : STIEBING A.
- Date : 1989/07
- Languages : English
- Source: Fleischwirtschaft - vol. 69 - n. 7
View record
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ACCEPTABILITY OF CHILLED AND FROZEN HAM.
- Author(s) : AMBROSIADIS I.
- Date : 1982
- Languages : German
- Source: Mitt.bl. Fleischforsch. Kulmb. - n. 78
View record