Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham.

@article{SnchezMolinero2014EffectsOT,
  title={Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham.},
  author={F S{\'a}nchez-Molinero and Jacint Arnau},
  journal={Meat science},
  year={2014},
  volume={98 2},
  pages={81-7}
}
The effects of: a) applications of oil drip (from aged salted pork fat) onto dry-cured ham surface and b) application of a temperature of 35°C for 4days after 234days of processing (HTST treatment) were evaluated. The oil application reduced moisture, proteolysis and white film in semimembranosus, microbial counts in adductor and the intensity of hollow extent, toasted flavour, adhesiveness, pastiness (in semimembranosus) and chewiness (in semimembranosus and biceps femoris) and increased the… CONTINUE READING
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