- -

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Show full item record

Grau Meló, R.; Albarracín Hernández, W.; Trinidad Perez, M.; Antequera, T.; Barat Baviera, JM. (2011). Use of simultaneous brine thawing/salting in dry-cured Iberian ham production. Journal of Food Engineering. 104(2):316-321. doi:10.1016/j.foodeng.2010.12.023

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/68623

Files in this item

Item Metadata

Title: Use of simultaneous brine thawing/salting in dry-cured Iberian ham production
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...[+]
Subjects: Brine thawing/salting , Iberian ham , Post-salting , Pre-cured frozen hams , Vacuum pulse , Dry-cured ham , Dry-cured Iberian ham , Iberian pigs , Salt concentration , Saturated brines , Curing , Meats , Thawing , Vacuum , Drying , Suidae
Copyrigths: Cerrado
Source:
Journal of Food Engineering. (issn: 0260-8774 )
DOI: 10.1016/j.foodeng.2010.12.023
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.jfoodeng.2010.12.023
Thanks:
Grant PTR1995-0403-OP01 from MCyT is fully acknowledged.
Type: Artículo

This item appears in the following Collection(s)

Show full item record