Chemical characteristics of desalted and non-desalted Istrian dry-cured hams (CROSBI ID 522592)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Krvavica, Marina ; Vidaček, Sanja ; Medić, Helga ; Botka-Petrak, Karmen ; Petrak, Tomislav
engleski
Chemical characteristics of desalted and non-desalted Istrian dry-cured hams
With the objective of studying the effects of desalting on the chemical characteristics of muscle tissue of Istrian dry-cured ham, following the technological salting process, the legs were subjected to desalting (soaking legs in water over 24 hours), which therefore reduced the salt concentrations in the samples. It was concluded that the desalting process and the concentration of salt in the dry-cured ham affects chemical changes in the dry-cured ham tissue during processing.
dry cured Istrian ham; desalting; ham quality
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Podaci o prilogu
469-470-x.
2006.
objavljeno
Podaci o matičnoj publikaciji
52nd International Congress of Meat science and Technology Harnessing and exploiting global opportunities
Troy, Declan ; Pearce, Rachel ; Byrne, Briege ; Kerry, Joseph
Wageningen: Academic Publishers
Podaci o skupu
52nd International Congress of Meat science and Technology
poster
13.08.2006-18.08.2006
Dublin, Irska