Handbook of Meat Processing

Canned Products and Pâté 343 maximum for bacterial growth destroy all viable cells; however, spores may survive in this conditio ...

344 Chapter 19 the headspace (Mathlouthi 1986 ). Exhaustion is also carried out by heating, mechanical air removal, or by steam ...

Canned Products and Pâté 345 then a combination of convection and con- duction, as explained before. Chili con carne or “ chili ...

346 Chapter 19 p â t é s, followed by duck liver p â t é s. Both products, liver p â t é and p â t é de foie gras, are high in c ...

Canned Products and Pâté 347 Liver (poultry, pork, game, etc.) Lean meat + viscera 12 - 18% final product Fat 45 - 50% final pro ...

348 Chapter 19 includes 40% to 80% ground lean meats (3% – 8% fat), up to 15% fat substitute, 15% – 50% added water, 1.2% – 2.4% ...

Canned Products and Pâté 349 Ray , B. 1996. Fundamental Food Microbiology. Boca Raton, Fla .: CRC Press. Siripon , K. , A. Tansa ...

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351 Chapter 20 Dry - Cured Ham Fidel Toldr á and M. Concepci ó n Aristoy Introduction Dry - cured ham constitutes a typical meat ...

352 Chapter 20 carefully controlled under the Consortium specifi cations, since these hams have a PDO. Processing time may take ...

Dry-Cured Ham 353 Jim é nez - Colmenero et al. 2006 ) and the crossbreed used (Armero et al. 2002 ). The detection of any undesi ...

354 Chapter 20 tion. The size of this area depends on the different types of hams. Hams are classifi ed by pH and weight, as the ...

Dry-Cured Ham 355 Ripening - Drying There are two main objectives for this stage: (1) to dry the hams till they reach about 32% ...

356 Chapter 20 salt due to their initial lower pH and exces- sive moisture (Arnau et al. 1995 ). The quality of hams (texture, a ...

Dry-Cured Ham 357 More recently, hams have been distributed as boned pieces, where the bones have been excised and removed and t ...

358 Chapter 20 free amino acids, and small peptides that are accumulated by the end of the process, while aroma is linked to the ...

Dry-Cured Ham 359 decarboxylase activity. Some molds (usually Penicillium ) and yeasts (mainly Candida zeylanoides and Debaryomi ...

360 Chapter 20 Buscailhon , S. , J. L. Berdagu é , J. Bousset , M. Cornet , G. Gandemer , C. Touraille , and G. Monin. 1994b. Re ...

Dry-Cured Ham 361 Rosell , C. M. , and F. Toldr á. 1998. Comparison of muscle proteolytic and lipolytic enzyme levels in raw ham ...

362 Chapter 20 Toldr á , F. , M. Flores , and Y. Sanz. 1997b. Dry - cured ham fl avour: Enzymatic generation and process infl u- ...