Dry-Cured Ham

Handbook of Meat Processing

Volumn , Issue , 2010, Pages 351-362

  Toldrá, Fidel ^a   Aristoy, M Concepción ^a  

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

Author keywords

Dry cured ham; Dry cured ham typical meat product with high consumption in countries; Dry cured hams, presenting low bacterial counts due to limiting factors; Hams in China; Hams in Mediterranean area; Post salting equilibrating salt and nitrate content in hams; Processing of dry cured hams simple, complex chemical and biochemical reactions in hams; Types of dry cured hams; Typical bright red cured color due to nitrosomyoglobin; Use of smoke optional, depending on typical traditions and location

Indexed keywords

EID: 80555146197     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813820897.ch20     Document Type: Chapter

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