Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation

Meat Science

Volumn 72, Issue 4, 2006, Pages 757-765

  Barat, José M ^a   Grau, Raúl ^a   Ibanez J B ^b   Pagán, María J ^a   Flores, Mónica ^c   Toldrá, Fidel ^c   Fito, Pedro ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b CIDSAV CeRTA   (Spain)

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

Author keywords

Accelerated processing; Brine thawing; Dry cured ham; Vacuum impregnation

Indexed keywords

EID: 30844467985     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.10.013     Document Type: Article

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