Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.

@article{Andrs2004SensoryCO,
  title={Sensory characteristics of Iberian ham: Influence of salt content and processing conditions.},
  author={Ana Isabel Andr{\'e}s and Ram{\'o}n Cava and Jes{\'u}s Ventanas and V Thovar and Jos{\'e} L. Ruiz},
  journal={Meat science},
  year={2004},
  volume={68 1},
  pages={45-51}
}
Sensory characteristics of Semimembranosus and Biceps femoris muscles from 24 dry-cured Iberian hams were assessed. Hams were salted with different amounts of salt (6% and 3% w/w) and then ripened at different temperature conditions (traditional processing vs. modified processing). Hams manufactured using modified processing showed higher scores for dryness (P<0.05), hardness (P<0.05) and rancid flavour (P<0.001) in the Semimembranosus muscle than those processed in a traditional way. The… CONTINUE READING

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