K-lactate and high pressure effects on the safety and quality of restructured hams.

Abstract

The use of K-lactate in combination with new elaboration procedures and high pressure (HP) treatments may help to produce safe, salt-reduced restructured dry-cured ham with no sensory defects. The effect of K-lactate addition on the microbiota of restructured hams manufactured with a reduced salt content was evaluated after the resting period (16% weight… (More)
DOI: 10.1016/j.meatsci.2011.12.006

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Cite this paper

@article{Fulladosa2012KlactateAH, title={K-lactate and high pressure effects on the safety and quality of restructured hams.}, author={Elena Fulladosa and X. Su{\~n}ol Sala and Pere Gou and Margarita Garriga and Jacint Arnau}, journal={Meat science}, year={2012}, volume={91 1}, pages={56-61} }