Profiles of water content, water activity and texture in crusted dry-cured loin and in non-crusted dry-cured loin

Meat Science

Volumn 69, Issue 3, 2005, Pages 519-525

  Ruiz Ramirez J ^a   Serra, X ^a   Arnau, J ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Crust formation; Dry cured loin; Texture; Water activity; Water content

Indexed keywords

CURING; DRYING; MATHEMATICAL MODELS; MOISTURE; PLASTIC CONTAINERS; SODIUM CHLORIDE; TEMPERATURE MEASUREMENT; THICKNESS MEASUREMENT;

CRUST FORMATION; DRY-CURED LOIN; WATER ACTIVITIES; WATER CONTENT;

MEATS;

EID: 11444258464     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.09.007     Document Type: Article

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