ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Thirty-two intact hams were utilized to study the effects of tumbling and tumbling time (1 hr continuous, 3 hr intermittent, 6 hr intermittent) on the quality and microflora of intact dry-cured hams. Tumbled hams had higher salt concentrations, lower moisture percentages, and showed more muscle separation and excessive surface drying. Sensory panel scores were similar for all treatments except that 3 hr intermittently tumbled hams had higher salt and lower overall satisfaction scores. Tumbling significantly accelerated salt and nitrite penetration during the Fust 2 wk of curing but had little subsequent effect. Tumbled hams generally had lower microbial counts; however, after aging all hams were of acceptable microbial quality.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13190.x
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