Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: Skin trimming and pressing

Meat Science

Volumn 90, Issue 2, 2012, Pages 386-392

  Garcia Gil, N ^a   Santos Garces E ^a   Munoz I ^a   Fulladosa, E ^a   Arnau, J ^a   Gou, P ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; Pressing; Sensory analysis; Skin trimming

Indexed keywords

BICEPS FEMORIS; COMPUTED TOMOGRAPHY; DRY-CURED HAM; SALT CONTENT; SEMIMEMBRANOSUS MUSCLES; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY QUALITIES; V-SHAPE; WEIGHT LOSS;

COMPUTERIZED TOMOGRAPHY; CURING; MUSCLE; TOMOGRAPHY; TRIMMING;

DRYING;

ANIMAL; ARTICLE; CHEMISTRY; DESICCATION; FOOD HANDLING; FOOD PRESERVATION; FUNCTIONS OF THE SKIN AND ITS APPENDAGES; MEAT; METHODOLOGY; PH; PHYSICAL CHEMISTRY; SALT INTAKE; SKELETAL MUSCLE; SWINE;

ANIMALS; DESICCATION; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PROCESSES; SKIN PHYSIOLOGICAL PHENOMENA; SODIUM CHLORIDE, DIETARY; SWINE;

EID: 80555123003     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.08.003     Document Type: Article

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