Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

High Pressure Research

Volumn 27, Issue 1, 2007, Pages 27-31

  Pietrzak, D ^a   Fonberg Broczek, M ^b   Mucka, A ^a   Windyga, B ^b,c  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

^b INSTITUTE OF HIGH PRESSURE PHYSICS   (Poland)

^c NATIONAL INSTITUTE OF HYGIENE   (Poland)

Author keywords

Color; High pressure processing; Pork ham; Quality; Shelf life; Texture

Indexed keywords

CHEMICAL SENSORS; COLOR; CURING; FOOD PRODUCTS; REFRIGERATORS; TEXTURES;

HIGH PRESSURE PROCESSING (HPP); PORK HAM; SHELF LIFE;

HIGH PRESSURE EFFECTS;

EID: 34047147947     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950601091087     Document Type: Article

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