| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5792581 | Meat Science | 2012 | 7 Pages |
Abstract
⺠Effect of HP, raw meat pH24, salt, and drying on color of cured restructured ham. ⺠HP increases L*, decreases a*, and decreases b* of ham dried to 20% weight loss. ⺠HP has no effect on the color of ham dried to 50% weight loss. ⺠The pigment responsible for cured meat color does not change due to HP.
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Authors
Kathrine Holmgaard Bak, Gunilla Lindahl, Anders H. Karlsson, Elsa Lloret, Gabriele Ferrini, Jacint Arnau, Vibeke Orlien,