Quality Evaluation of an Ohmically Cooked Ham Product

Food and Bioprocess Technology

Volumn 5, Issue 1, 2012, Pages 265-272

  Zell, Markus ^a   Lyng, James G ^a   Morgan, Desmond J ^a   Cronin, Denis A ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Meat quality; Non comminuted ham; Ohmic heating

Indexed keywords

CONVENTIONAL COOKING; COOKED HAM; CORE TEMPERATURE; EATING QUALITY; HIGH TEMPERATURE; HOT AIR; L-VALUES; LOW TEMPERATURES; MEAT QUALITY; NON-COMMINUTED HAM; OPTIMISATIONS; OVERALL QUALITY; PORK MUSCLE; PROXIMATE COMPOSITIONS; QUALITY EVALUATION; SENSORY EVALUATION; SENSORY QUALITIES; SURFACE COLOURS; TEXTURE PROFILE ANALYSIS;

JOULE HEATING; MEATS; TEXTURES; THERMAL PROCESSING (FOODS);

QUALITY CONTROL;

EID: 84856223897     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0281-0     Document Type: Article

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