Effect of ham masses and drying-aging time on dry ham properties
1986
Skvarca, M. (Biotehniska fakulteta, Ljubljana (Yugoslavia). Katedra za tehnologijo mesa)
The paper discusses the effects of the original ham weights and duration of drying and ripening upon the properties of Carso dry hams. In the course of drying higher weight losses were observed in light hams. Eating quality of light and heavy hams was acceptable after 8-9 and 12-14 months of drying respectively. Great differences were observed between chemical, sensory and mechanical properties of musculus semimembranaceus and musculus biceps femoris, but they tended to decrease in the course of drying. Chemical indicators of rancidity corresponded to sensory scores and there was no significant oxidation inside the fatty tissue. Thyrosine content was a great deal variable in the course of drying.
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