ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two trials were conducted. In trial I, boneless hams were cured with salt, sugar, potassium nitrate and sodium nitrite or salt, sugar and nitrite only. Half of the hams in each group was tied with heavy twine and half was enclosed in elastic netting. There were no differences in any variable due to the oresence or absence of nitrate. Hams that were netted had higher yields after curing and aging than tied hams. They also had a more desirable general appearance. There were no differences in composition, palatability scores or tenderness. In trial II one group of boneless hams was 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. Flavor (P 〈 0.05) and overall satisfaction scores (P 〈 0.01) favored the treated group. Saltiness scores also were lower (P 〈 0.05) in the treated group. Yeast and mold counts were lower (P 〈 0.05) for the treated groups after curing, after salt equalization and after aging 1 month, indicating that potassium sorbate could be used successfully as a yeast-and-mold-retardant in cured hams.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb08534.x
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