Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.

@article{Flores2006AcceleratedPO,
  title={Accelerated processing of dry-cured ham. Part 2. Influence of brine thawing/salting operation on proteolysis and sensory acceptability.},
  author={M{\'o}nica Flores and Jos{\'e} M. Barat and M Concepci{\'o}n Aristoy and Mar{\'i}a M Peris and Ra{\'u}l Grau and Fidel Toldr{\'a}},
  journal={Meat science},
  year={2006},
  volume={72 4},
  pages={766-72}
}
In a previous study, the brine thawing/salting operation using frozen hams as raw material was studied as a valid alternative for the accelerated processing of dry-cured hams. But no information was available on how this treatment could affect some important biochemical mechanisms and the sensory quality of hams. The aim of this work was to study the influence of the simultaneous brine thawing/salting operation on proteolysis and sensory acceptability of the produced dry-cured hams. The results… CONTINUE READING

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