Uticaj razlicite obrade butova na tehnoloske i senzorne osobine svinjskih prsuta.
1986
Rajar A.
The effects of various methods of preparing fresh pork hams ("Carso", "Parma" and "Istria") upon some technological, sensory, chemical and mechanical properties of dry pork hams have been examined. The results obtained show that there are no significant differences between the "Carso" and "Parma" methods of preparation as regards the examined properties of the hams. However, the hams prepared by the "Istria" method are a great deal different from those prepared by the "Carso" and "Parma" methods as regards the observed properties. It can be concluded that for the purpose of achieving top quality of the "Istria" hams there shoud be made some corrections in the technology of drying and ripening (temperature and duration), as well as in salting, so that the final products contain less salt.
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