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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Barat, José M. Grau, Raúl Ibáñez, J. B. Pagán, María J. Flores, Mónica Toldrá, Fidel Fito, Pedro |
| Description | Country affiliation: Spain Author Affiliation: Barat JM ( Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, 46022 Valencia, Spain.) |
| Abstract | In a previous study, the brine thawing/salting operation using frozen hams as raw material was proposed in order to obtain accelerated processing of dry-cured hams. The time needed to reach the same NaCl concentration on a dry weight basis and the same NaCl concentration in the ham liquid phase for the deeper areas at the end of the post-salting stage were determined. The aim of this work was to study the influence of the brine thawing/salting operation on the whole dry-cured ham manufacturing process, using the traditional thawing and salting methods as control. The obtained results indicate that although a strong reduction in the thawing, salting and post-salting stages is obtained by using brine thawing/salting, the time needed in the dry-curing and maturing phases increases compared to those traditionally processed, probably due to the absence of pile salting and thus the reduction in the thickness of the ham piece as a consequence of the ham pressing. From the composition and microbiological point of view, no significant differences were observed among the hams processed by the different treatments. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Issue Number | 4 |
| Journal | Meat Science |
| Volume Number | 72 |
| e-ISSN | 18734138 |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2006-04-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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