Importance of green ham quality for dry-cured ham production | Pomen kakovosti stegen za predelavo v prsut
2010
Candek Potokar, M., Agricultural Institute of Slovenia, Ljubljana (Slovenia). | Skrlep, M.
Due to the nature of the processing, the properties of raw material are of major importance for quality dry-cured ham. During the maturation process, the ham undergoes intensive physical and biochemical changes including dehydration, salt intake and proteolysis and lipolysis, all determining product´s final characteristics. These changes partly depend on processing conditions (temperature, relative humidity, duration) but mainly on raw material properties like meat physic-chemical quality (pH, water binding capacity), fat quantity/quality and ham weight, determined by pre/slaughter treatment, age, weight, sex, breed/genetic factors, diet and rearing conditions.
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Эту запись предоставил University of Ljubljana