The effect of injection level and cooling method on the quality of cooked ham joints

Meat Science

Volumn 60, Issue 3, 2002, Pages 271-277

  Desmond, E M ^a   Kenny, T A ^a   Ward, P ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

Cooked ham; Injection level; Quality; Rapid cooling; Vacuum cooling

Indexed keywords

RAPID COOLING;

COOLING; JOINTS (ANATOMY); QUALITY CONTROL; SENSORY PERCEPTION; VACUUM APPLICATIONS;

MEATS;

EID: 0036133742     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00133-4     Document Type: Article

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