Influence of salt content and processing time on sensory characteristics of cooked “lacón”

The influence of salt content and processing time on the sensory properties of cooked “lacón” were determined. “Lacón” is a traditional dry-cured and ripened meat product made in the north-west of Spain from the fore leg of the pig, following a similar process to that of dry-cured ham. Six batches o...

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Veröffentlicht in:	Meat science 2011-04, Vol.87 (4), p.436-442
Hauptverfasser:	Purriños, Laura, Bermúdez, Roberto, Temperán, Sara, Franco, Daniel, Carballo, Javier, Lorenzo, José M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Adipose Tissue - chemistry Animals Biological and medical sciences Chemical Phenomena Consumer Behavior Dry-cured “lacón” Food Handling - methods Food industries Food Preservation Fundamental and applied biological sciences. Psychology Humans Hydrogen-Ion Concentration Linear Models Meat and meat product industries Meat Products - analysis Processing time Salt content Sensory properties Sodium Chloride, Dietary - metabolism Spain Swine Time Factors
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