ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Hams were cured and aged by three methods, two using nitrite and nitrate but with long or short aging times at controlled temperature, and one using no nitrite or nitrate with ambient aging temperature. Hams were sliced, vacuum-packaged and stored at 0°C, 10°C or 21°C for 8 wk and examined weekly for white film, aroma, and aerobic, staphylococci, lactobacilli, yeast and mold counts. White film development was erratic. Aroma was closely related to aerobic counts. At 0°C bacterial counts and aroma remained normal for 8 wk. At 10°C many packages had acceptable counts and aroma at 8 wk but some were unacceptable by 4 or 5 wk. At 21°C many slices were unacceptable microbiologically and sensorily by 3 wk. Storage at or near 0°C is recommended for long shelf life.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb07716.x
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