Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing.
Meat Sci
; 66(3): 603-8, 2004 Mar.
Article
en En
| MEDLINE
| ID: mdl-22060870
Salting, is one of the fundamental operations in Spanish cured ham manufacturing, and is basic in order to preserve the product throughout its processing and storage. Pile salting is the method traditionally employed to accomplish this step. The use of frozen raw material has become quite frequent in the industry, and it implies a preliminary thawing step in a cold chamber. The aim of this study is the analysis of the first step in ham production (salting) and the influence of simultaneous brine thawing/salting and vacuum impregnation in the salting stage of Spanish cured ham. The results indicated a reduction in the salting time when using the brine thawing/salting method, which was performed together with vacuum impregnation. Further studies need to be done in order to fully understand the influence of these new salting methods on the following manufacturing steps and the final quality characteristics.
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2004
Tipo del documento:
Article
País de afiliación:
España
Pais de publicación:
Reino Unido