Effect of pelvic suspension and cooking method on the processing and sensory properties of hams prepared from two pork muscles

Meat Science

Volumn 69, Issue 3, 2005, Pages 425-431

  Desmond, E M ^a,b   Kenny, T A ^a  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b AllinAll Ingredients   (Ireland)

Author keywords

Cooked ham and quality; Pelvic suspension; T cooking

Indexed keywords

COOLING; MEATS; MOISTURE; MUSCLE; OILS AND FATS; OVENS; QUALITY CONTROL;

COOKED HAM AND QUALITY; PELVIC SUSPENSIONS; STEAM COOKING; ΔT COOKING;

FOOD PROCESSING;

ARGENTINA ELONGATA;

EID: 11444252473     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.10.001     Document Type: Article

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