Effect of smokehouse relative humidity conditions on the quality characteristics of ham
1989
Lee, K.T. (Kangreung National Univ., Kangreung (Korea R.)) | Park, T.K. (Konkuk Univ., Seoul (Korea R.). Coll. of Natural Science)
This present study was conducted to determine the effects of smokehouse relative humidity difference on quality characteristics including color, pH, residual nitrite, phenol deposition, TBA value and product yield of hams. 98% relative humidity resulted in the highest cured color in outside of ham (pigment conversion). The objective color showed the significant difference in outside of ham (p0.05). There were no significant difference among treatments in pH, residual nitrite, and TBA values. 70% relative humidity resulted in the highest phenol deposition and 50% relative humidity showed the lowest phenol deposition. High relative humidity in smokehouse tends to have high product yield
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