ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Restructured, boneless, dry-cured ham product was processed from intact, bone-in, dry-cured hams (DC). Processing variables included tumbling and addition of ground, dry-cured ham meat. Restructured treatments were more tender (P〈0.05), less salty (P〈0.01), and had less off-flavors (P〈0.05) with similar country ham flavor compared to the DC control. Addition of ground meat decreased tenderness (P〈0.05) and increased Instron binding values. Tumbling decreased off flavors (P〈0.05). Sensory bind scores of restructured hams were greater (P〈0.05) than fresh, restructured controls (FR); however, Instron binding values were higher (P〈0.001) for FR. An acceptable restructured product could be made from traditionally processed dry-cured hams.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb05485.x
