Influence of processing on adherence of a highly extended ham to its cooking bag

Highly extended cook-in-the-bag hams (65% brine/meat), representative of the products currently manufactured in Canada for mass distribution, were prepared using standard industrial equipment. Adherence between the cooked product and its packaging film was evaluated by measuring the force required t...

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Veröffentlicht in:	Meat science 1998, Vol.48 (1), p.101-113
Hauptverfasser:	Piette, J.-P.G., Ligneau, L., Leblanc, C., Marcotte, M., Deschênes, L.
Format:	Artikel
Sprache:	eng
Schlagworte:	adhesion bags Biological and medical sciences cold storage cook in the bag ham cooking Food industries food packaging food processing Fundamental and applied biological sciences. Psychology ham Meat and meat product industries plastic film refrigeration tumbling vacuum packaging water holding capacity
Online-Zugang:	Volltext
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