Quality of cooked ham as influenced by maturation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43892813" target="_blank" >RIV/60461373:22330/12:43892813 - 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
Quality of cooked ham as influenced by maturation
Original language description
Texture of hams is influenced by maturation time, which is connected to the release of myofibrillar proteins, and salt and phosphates diffusion. Under certain changes in the ham technology, it is possible to make maturation stage shorter or even to skipthis stage. These changes may lead to an accelerated production and a more efficient usage of the machinery. The impact of maturation time on the texture of hams was monitored. The texture of the ham was evaluated by the method of depress and the methodof shear force by Warner and Bratzler, using Instron 5544. Longer maturation time slightly increased the tenderness and strength of the ham, but its effect on the texture was not statistically significant. Together the colour of hams and its stability was measured.
Czech name
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Czech description
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Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Hygiena Alimentorum XXXII. Mäso a mäsové výrobky - produkci, bezpečnost a kvalita. Zborník prednášok a posterov.
ISBN
978-80-8077-231-4
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
175-179
Publisher name
Štátna veterinárna a potravinová správa SR Bratislava, Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Bratislava
Event location
Štrbské Pleso
Event date
May 11, 2011
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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