Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability

Meat Science

Volumn 72, Issue 4, 2006, Pages 766-772

  Flores, Mónica ^a   Barat, José M ^b   Aristoy, M Concepción ^a   Peris, María M ^a   Grau, Raúl ^b   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Accelerated processing; Brine thawing; Dry cured ham; Proteolysis; Sensory quality; Vacuum impregnation

Indexed keywords

EID: 30844450371     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.10.008     Document Type: Article

References (24)

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