Texture parameters of dry-cured ham m. biceps femoris samples dried at different levels as a function of water activity and water content

Meat Science

Volumn 69, Issue 2, 2005, Pages 249-254

  Serra, X ^a   Ruiz Ramirez J ^a   Arnau, J ^a   Gou, P ^a  

^a Centre de Tecnologia de la Carn   (Spain)

Author keywords

Biceps femoris; Dry cured ham; Texture; Water activity; Water content

Indexed keywords

BICEPS FEMORIS; DRY-CURED HAM; WATER ACTIVITY; WATER CONTENT;

ATMOSPHERIC HUMIDITY; CURING; DRYING; HARDNESS; TEXTURES; THERMAL EFFECTS; WATER;

MEATS;

EID: 5744219515     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.07.004     Document Type: Article

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