Effect of a 10-day ageing at 30 °C on the texture of dry-cured hams processed at temperatures up to 18 °C in relation to raw meat pH and salting time

Meat Science

Volumn 80, Issue 4, 2008, Pages 1333-1339

  Gou, P ^a   Morales, R ^a   Serra, X ^a   Guardia M D ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Ageing temperature; Dry cured ham; pH; Salting; Stress relaxation test; Texture; Water content

Indexed keywords

EID: 52149104025     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.06.009     Document Type: Article

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