Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

Meat Science

Volumn 86, Issue 2, 2010, Pages 331-336

  Alino M ^a   Grau, R ^a   Toldra F ^b   Barat, J M ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Calcium; Dry cured ham; Magnesium; Potassium; Sodium replacement

Indexed keywords

DRY-CURED HAM; MAGNESIUM CHLORIDES; MEDITERRANEAN COUNTRIES; PARTIAL REPLACEMENT; PHYSICO-CHEMICAL CHANGES; PHYSICOCHEMICAL CHARACTERISTICS; POTASSIUM CHLORIDE; SALT CONCENTRATION; SALT CONTENT; WEIGHT LOSS;

CALCIUM; CALCIUM CHLORIDE; CURING; MAGNESIUM; MEATS; SODIUM CHLORIDE; WATER CONTENT;

DRYING;

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; CATTLE; MEAT; SALT INTAKE; SWINE;

ANIMALS; CALCIUM CHLORIDE; CATTLE; MAGNESIUM CHLORIDE; MEAT; POTASSIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; SWINE;

EID: 77955085790     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.05.003     Document Type: Article

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