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THAWING CONDITIONS FOR HAMS THAT ARE NOT CANNED. ATTEMPT TO OPTIMIZE THE PROCESS.

[In German. / En allemand.]

Author(s) : SZMANKO T., DUDA Z., SZYMANOWSKA S.

Type of article: Article

Summary

COOKED HAMS WERE EXAMINED THAT HAD BEEN PACKED UNDER VACUUM IN PA/PE FILM, FROZEN AT 243 K (-30 DEG C) AND STORED FOR 3 MONTHS AT 253 K (-20 DEG C). THE HAMS WERE THAWED IN AIR IN A SINGLE STAGE AT 277, 283 AND 293 K (4, 10 AND 20 DEG C) TO A CORE TEMPERATURE OF 277 K AND ALSO IN TWO STAGES AT 273 K (0 DEG C), 283 AND 293 K TO A CORE TEMPERATURE OF 267 K (-6 DEG C) AND FINALLY AT 277 K TO A 277 K INTERNAL TEMPERATURE. THAWING IN TWO STAGES AT 273 AND 277 K WAS THE BEST METHOD AS REGARDS WEIGHT LOSS, WATER BINDING AND SHEARING STRENGTH, BUT IT IS ACCOMPANIED BY A HIGH LEVEL OF BACTERIAL CONTAMINATION AS COMPARED WITH OTHER VARIANTS. SINGLE STAGE DEFROSTING AT 277 OR 283 K CAN BE RECOMMENDED FOR INDUSTRIAL USE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1986-0256
  • Languages: German
  • Source: Fleischwirtschaft - vol. 65 - n. 7
  • Publication date: 1985/07
  • Document available for consultation in the library of the IIR headquarters only.

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