Effects of temperature and sample location on the penetration of minimal curing chemicals in ham.

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.