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Relationship between pH before salting and dry-cured ham quality.

Journal Title:
Meat science.
Journal Volume/Issue:
2004 Aug., v. 67, no. 4
Main Author:
Garcia-Rey, R.M.
Other Authors:
Garcia-Garrido, J.A., Quiles-Zafra, R., Tapiador, J., and Luque de Castro, M.D.
Format:
Article
Language:
English
Subjects:
ham
raw meat
pH
salting
curing (food products)
drying
dried meat
cured meats
food processing quality
meat quality
sensory evaluation
hardness
texture
color
appearance (quality)
moisture content
nonprotein nitrogen
salt content
sodium nitrite
potassium nitrate
sodium chloride
protein content
rapid methods
View in NAL's Catalog:
IND43632858