Effect of needle tenderization on salt absorption, yields, composition and palatability of dry-cured hams produced from packer style and skinned green hams
1985
Kemp, J.D. | Fox, J.D.
A study assessed the effects of needle tenderization (NT) prior to curing of intact packer style (PS) and skinless (SL) hams on cure uptake, weight loss, tenderness, composition, and palatability of dry-cured, aged hams. Salt absorption and weight loss rates were greater for SL than PS hams, and for NT hams than non-NT hams for both SL and PS hams. Aging for 2 months produced excess dehydration and decreased quality in the NT-treated SL hams. However, curing, salt equalization, and aging times were sufficiently reduced in 5 weeks for SL hams to meet USDA weight loss and salt content requirements. (wz)
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