کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2451844 | 1109697 | 2007 | 8 صفحه PDF | دانلود رایگان |

This paper describes the effect of high pressure (400 MPa and 600 MPa) applied to frozen hams at early stages of the dry-cured ham process: green hams (GH) and hams at the end of the resting stage (ERS), on the appearance, some texture and flavour parameters and on the instrumental colour characteristics of dry-cured hams. Pressurized hams showed slightly lower visual colour intensity than the control ones. In general, pressurization did not have a significant effect on the flavour characteristics of the final product. The 600-MPa hams from the ERS process showed significantly lower crumbliness and higher fibrousness scores than the control and the 400-MPa hams. However, none of these differences were enough to affect the overall sensory quality of the hams negatively. Regarding instrumental colour characteristics (L∗a∗b∗), an increase in lightness was observed in the biceps femoris muscle from GH hams pressurized at 400 MPa and 600 MPa but not in the ERS hams.
Journal: Meat Science - Volume 75, Issue 1, January 2007, Pages 21–28