Quality of boneless dry-cured ham produced with or without nitrate, netting or potassium sorbate
1979
Kemp, James D. | Langlois, B.E. | Solomon, M.B. | Fox, J.D.
In trial I, 28 boneless hams were cured with salt, sugar, potassium nitrate and sodium nitrite, or only salt, sugar and nitrite. Half of the hams in each group were tied with heavy twine and half were enclosed in elastic netting. The presence of nitrate produced no effect in any variable. Netted hams had higher yields and better general appearance after curing and aging than tied hams. In trial II, 10 boneless hams were dipped in 2.5% potassium sorbate solution, placed in elastic netting, cured, and aged, while a similar group was not dipped. Treated hams were slightly more desirable in general appearance, slightly higher in moisture and lower in nitrite. The treated hams had higher flavor and overall satisfaction scores and lower saltiness scores. Yeast and mold counts were lower for the treated hams after curing, after salt equalization, and after aging 1 month.
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