Effect of chilling rate of carcasses, time of deboning post mortem and way of curing on quality and safety of cooked ham. [Doctoral dissertation] | Uticaj brzine hladjenja polutki, vremena otkostavanja post mortem i postupka salamurenja na kvalitet i bezbednost kuvane sunke. Doktorska disertacija
2009
Tomovic, V.M.
The aim of this thesis was to determine the effect of rapid chilling of carcasses (at -31 deg C up to cca. 4 hours, and at 2 to 4 deg C til 8 i.e. 24 hours post mortem), time of deboning post mortem (8 and 24 hours post mortem), after rapid chilling, and way of curing (with or without vacuum) of processed pork (Musculus semimembranosus) on quality and safety of cooked ham i.e a task was set to develop a new process of cooked ham production based on significant rationalization of the technological procedure, enabling a certain economic profit, and achieving first class product quality.
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