Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Meat Science

Volumn 83, Issue 3, 2009, Pages 390-397

  Costa Corredor, A ^a   Serra, X ^a   Arnau, J ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Potassium lactate; Proteolysis; Restructured ham; Sensory analysis; Sodium reduction; Texture

Indexed keywords

EID: 69849101592     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.06.011     Document Type: Article

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