Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Effects of rapid chilling of carcasses (at −31°C in the first 3h of chilling, and then at 2–4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2–4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked...

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Veröffentlicht in:	Meat science 2013-01, Vol.93 (1), p.46-52
Hauptverfasser:	TOMOVIC, Vladimir M, JOKANOVIC, Marija R, PETROVIC, Ljiljana S, TOMOVIC, Mila S, TASIC, Tatjana A, IKONIC, Predrag M, SUMIC, Zdravko M, SOJIC, Branislav V, SKALJAC, Snežana B, SOSO, Milena M
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Biological and medical sciences Bone and Bones Cold Temperature Color Cooked ham Cooking Dietary Fats - analysis Dietary Proteins - analysis Earlier deboning Female Food Handling Food industries Food Microbiology Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration M. semimembranosus Male Meat and meat product industries Meat Products - analysis Meat Products - microbiology Muscle, Skeletal - chemistry Rapid chilling Refrigeration Stress, Mechanical Swine Taste Water - analysis
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