Effect of Needle Tenderization on Salt Absorption, Yields, Composition and Palatability of Dry-Cured Hams Produced from Packer Style and Skinned Green Hams-Reference-Cited by-同舟云学术

Effect of Needle Tenderization on Salt Absorption, Yields, Composition and Palatability of Dry-Cured Hams Produced from Packer Style and Skinned Green Hams

Published:2006-08-25 Issue:2 Volume:50 Page:295-299
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

KEMP J. D.,FOX J. D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1985.tb13385.x/fullpdf

Reference9 articles.

1. Trichinae control requirements;Houston;Federal Register,1983

2. Composition, quality and microbiology of dry-cured hams produced from previously frozen green hams;Kemp;J. Food Sci.,1978

3. Effect of vacuum packaging and potassium sorbate on yield, yeast and mold growth and quality of dry-cured hams;Kemp;J. Food Sci.,1981

4. Effect of boning time and mechanical tenderization on the quality and microflora of tumbled dry-cured hams;Leak;(Abstract). J. Anim. Sci. Supp.,1984

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1. Technologies to shorten the drying period of dry-cured meat products;Meat Science;2007-09

2. Accelerated processing of dry-cured ham. Part I. Viability of the use of brine thawing/salting operation;Meat Science;2006-04

3. Sensory and Texture Quality of Dry-Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition;Journal of Food Science;1995-11

4. ACCELERATED DRY CURING OF PORK LEGS (HAMS): A REVIEW;Journal of Muscle Foods;1992-04

5. Eating Quality of Seasoned Ham in Eight Pig Genetic Types;Evaluation and Control of Meat Quality in Pigs;1987