Handbook of Meat Processing

Cooked Ham 303 added as the main preservative. The genera- tion of nitric oxide assures the preservation but also contributes to ...

304 Chapter 16 and (3) heating by steps ( Δ T) that consist of an increase in the internal temperature of the ham through steps, ...

0 10 20 30 40 50 60 70 80 90 0 100 200 300 400 500 600 700 0 100 200 300 400 500 600 700 800 Time (minutes) Temperature (ºC) Wat ...

306 Chapter 16 In Europe, all muscles of the ham are kept in the product, even though they may have different color intensities. ...

Cooked Ham 307 taste (Toldr á et al. 1995 ; Flores et al. 1998 ), but the amount of released amino acids depends on the extent o ...

308 Chapter 16 cinnamaldehyde, menthol) derived from spices; also, sulfur - compounds (methional, dimethyl disulfi de, allyl iso ...

Cooked Ham 309 injection level and pork breeding country. LWT 40 : 164 – 169. Delahunty , C. M. , A. McCord , E. E. O ’ Neill , ...

310 Chapter 16 differences in uncured and cured pork. Journal of Agriculture and Food Chemistry 39 : 344 – 350. Ramarathnam , N. ...

Cooked Ham 311 Evaluation of the spoilage lactic acid bacteria in modifi ed - atmosphere - packaged artyan - type cooked ham usi ...

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313 Chapter 17 Cooked Sausages Eero Puolanne Introduction For producers and consumers, cooked sausage is an ideal meat product: ...

314 Chapter 17 methods of preparation. Bratwurst are usually grilled and sometimes cooked in broth or beer. The original probabl ...

Cooked Sausages 315 Mortadella Mortadella is a large Italian sausage or cold cut made of fi nely chopped pork sausage that incor ...

316 Chapter 17 Liver Sausage Liverwurst is an anglicization of the German Leberwurst (Dutch leverworst , Hungarian ken_m á jas , ...

Cooked Sausages 317 product is calculated on the basis of the actual (varying) fat contents of the assort- ments. Water (ice) is ...

318 Chapter 17 level of ascorbates ranges from 200 to 400 mg/kg. In most countries, the use of phosphates is allowed and the lev ...

Cooked Sausages 319 such factors as the proportion of the ingredi- ent in the formulation, added water and fat levels, other ing ...

320 Chapter 17 average cutting coverage, calculated on the basis of chopping time, number of rotations/ minute, knife number, an ...

Cooked Sausages 321 coarsely ground products, brine injection, curing of the meat prior to mincing, and tum- bling are required, ...

322 Chapter 17 almost infi nite number of possible formula- tion combinations allows the designing of the sausages according to ...