The effect of maturation time on technological properties of ham.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892792" target="_blank" >RIV/60461373:22330/11:43892792 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of maturation time on technological properties of ham.
Original language description
The economy of ham production can be improved by shortening it. The texture of hams is influenced by the maturation time and applying certain changes in the ham technology, the maturation stage can be shortened, or even skipped. The impact of the reducedmaturation time was studied under industrial conditions. For the verification of this option, the influence of maturation time, on the texture and the stability of colour, was studied. The texture was evaluated by measuring the shear force, and pressingof the sample to 20 % of origin height. The colour was evaluated by reflectance spectrophotometry and video image analysis. The affect of maturation was not unambiguous because of a large scatter of measured values as the material was inhomogeneous andonly some tendencies were observed. The reduction of maturation time has no significant affect on the texture, but the total absence of maturation tends to soften the texture. The texture was influenced by the hams' shape (cylindrical vs.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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