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Effects of temperature and sample location on the penetration of minimal curing chemicals in ham.
Chatterjee, A. K. (1968) Effects of temperature and sample location on the penetration of minimal curing chemicals in ham. Journal of Food Science and Technology, 5 (4). pp. 190-192.
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Journal of Food Science and Technology (India), Volume-5(4 (1968) 190-192.pdf - Published Version Restricted to Registered users only Download (117kB) |
Abstract
Investigation on the methods of curine ham, so Chat it could be preserved at higher temperaCures without ~hanging its colour and flavour have been reported. The treatments tried are dry cure, of per cent pickle plus cover cure, 4per cent piclde plus brine cover and 8per Qent pickle plus cover pickle. The results indicate that the dry cure metho4 is the most desirable of these techniques.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | curing ham, curing chemicals |
| Subjects: | 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Meat Fish and Poultry Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 17 Jun 2014 10:40 |
| Last Modified: | 17 Jun 2014 10:40 |
| URI: | http://ir.cftri.res.in/id/eprint/4082 |
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