Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing

Post-salting studies in Spanish cured ham manufacturing. Time reduction by using brine thawing–salting

Published:2005-02 Issue:2 Volume:69 Page:201-208
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Barat J.M.,Grau R.,Ibáñez J.B.,Fito P.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Anon. (1999). Pliego de condiciones de la ETG “Jamón Serrano”. Eurocarne, 81, 32–35

2. Pre-cure freezing affects proteolysis in dry – cured hams;Bañon;Meat Science,1999

3. Equilibrium in cellular food osmotic solution systems as related to structure;Barat;Journal of Food Science,1998

4. Barat, J.M., Grau, R., Montero, A., Chiralt, A., Fito, P. (1997). Procedimiento de descongelación y salado simultaneo de piezas de carne o pescado. Spanish Patent, No. P9701702

5. Replacement of pile salting by simultaneous brine thawing–salting in Spanish cured ham manufacturing;Barat;Meat Science,2004

Cited by 39 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process;Innovative Food Science & Emerging Technologies;2020-12

2. Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase;LWT;2018-10

3. Physical, Chemical Properties and Structural Changes of Zaodan Pickled by Vacuum Decompression Technology;KOREAN J FOOD SCI AN;2018

4. Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation;Journal of Food Processing and Preservation;2018-02-02

5. Putrefaction: An Additional Complicating Factor in the Assessment of Freshwater Drownings in Rivers;Journal of Forensic Sciences;2017-08-15