Accelerated production of dry cured hams
Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after...
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| Veröffentlicht in: | Meat science 1987, Vol.19 (1), p.53-64 |
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| container_title | Meat science |
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| creator | Marriott, N.G. Graham, P.P. Shaffer, C.K. Phelps, S.K. |
| description | Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO
3
− and NO
2
− content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A). |
| doi_str_mv | 10.1016/0309-1740(87)90099-4 |
| format | Article |
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3
− and NO
2
− content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/0309-1740(87)90099-4</identifier><identifier>PMID: 22055788</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>color ; curing ; drying ; pork ; sensory evaluation</subject><ispartof>Meat science, 1987, Vol.19 (1), p.53-64</ispartof><rights>1987</rights><rights>Copyright © 1987. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c385t-977ad19513bc77989dffc2f34835b56f6aa0d11d129abd76c4c2c46d2aa8a1f63</citedby><cites>FETCH-LOGICAL-c385t-977ad19513bc77989dffc2f34835b56f6aa0d11d129abd76c4c2c46d2aa8a1f63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/0309-1740(87)90099-4$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3549,4023,27922,27923,27924,45994</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22055788$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Marriott, N.G.</creatorcontrib><creatorcontrib>Graham, P.P.</creatorcontrib><creatorcontrib>Shaffer, C.K.</creatorcontrib><creatorcontrib>Phelps, S.K.</creatorcontrib><title>Accelerated production of dry cured hams</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO
3
− and NO
2
− content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).</description><subject>color</subject><subject>curing</subject><subject>drying</subject><subject>pork</subject><subject>sensory evaluation</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1987</creationdate><recordtype>article</recordtype><recordid>eNp9kE1Lw0AQhhdRbK3-A9HcrIfo7EeyuxehFL-g4EF7Xjb7oZGmqbuJ0H9vYmqPngaGZ2beeRA6x3CDAee3QEGmmDOYCn4tAaRM2QEaY8FpyjAVh2i8R0boJMZPAMCUiGM0IgSyjAsxRtOZMW7lgm6cTTahtq1pynqd1D6xYZuYNnT9D13FU3Tk9Sq6s12doOXD_dv8KV28PD7PZ4vUUJE1qeRcWywzTAvDuRTSem-Ip0zQrMhyn2sNFmOLidSF5blhhhiWW6K10NjndIKuhr1dmK_WxUZVZewirvTa1W1UEkjOaY5lR7KBNKGOMTivNqGsdNgqDKpXpPr_Vf-_Elz9KlKsG7vYHWiLytn90J-TDrgcAK9rpd9DGdXylXTqADMKQPvLdwPhOhHfpQsqmtKtjbNlcKZRti7_z_ADKsx9Gg</recordid><startdate>1987</startdate><enddate>1987</enddate><creator>Marriott, N.G.</creator><creator>Graham, P.P.</creator><creator>Shaffer, C.K.</creator><creator>Phelps, S.K.</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>1987</creationdate><title>Accelerated production of dry cured hams</title><author>Marriott, N.G. ; Graham, P.P. ; Shaffer, C.K. ; Phelps, S.K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c385t-977ad19513bc77989dffc2f34835b56f6aa0d11d129abd76c4c2c46d2aa8a1f63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1987</creationdate><topic>color</topic><topic>curing</topic><topic>drying</topic><topic>pork</topic><topic>sensory evaluation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Marriott, N.G.</creatorcontrib><creatorcontrib>Graham, P.P.</creatorcontrib><creatorcontrib>Shaffer, C.K.</creatorcontrib><creatorcontrib>Phelps, S.K.</creatorcontrib><collection>AGRIS</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Marriott, N.G.</au><au>Graham, P.P.</au><au>Shaffer, C.K.</au><au>Phelps, S.K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Accelerated production of dry cured hams</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>1987</date><risdate>1987</risdate><volume>19</volume><issue>1</issue><spage>53</spage><epage>64</epage><pages>53-64</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO
3
− and NO
2
− content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>22055788</pmid><doi>10.1016/0309-1740(87)90099-4</doi><tpages>12</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 1987, Vol.19 (1), p.53-64 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_902673619 |
| source | Elsevier ScienceDirect Journals Complete - AutoHoldings |
| subjects | color curing drying pork sensory evaluation |
| title | Accelerated production of dry cured hams |
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