Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

Meat Science

Volumn 80, Issue 2, 2008, Pages 231-238

  Morales, R ^a   Arnau, J ^a   Serra, X ^a   Guerrero, L ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Softness; Stress relaxation test; Temperature

Indexed keywords

DRY-CURED HAM; DRYING PROCESS; PHYSICOCHEMICAL CHARACTERISTICS; SOFTNESS; STRESS RELAXATION TESTS; TIME EFFECT;

CURING; EXPERIMENTS; HEAT TREATMENT; MEATS; MUSCLE; TEMPERATURE; TESTING; TEXTURES;

DRYING;

EID: 52149087567     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.024     Document Type: Article

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