The use of high pressure processing to enhance the quality and shelf life of reduced sodium naturally cured restructured cooked hams
详细信息 查看全文
- 作者：Z. Pietrasik ; zeb.pietrasik@gov.ab.ca" class="auth_mail" title="E-mail the corresponding author ; N.J. Gaudette ; S.P. Johnston
- 关键词：Salt replacer ; Modified potassium chloride ; Celery powder ; HPP ; Nitrite ; Natural ; Ham ; Shelf life
- 刊名：Meat Science
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：116
- 期：Complete
- 页码：102-109
- 全文大小：411 K
文摘
- •
Modified potassium chloride adversely affected most of the ham quality attributes.
- •
Celery powder in hams leads primarily to acceptable processing and sensory quality.
- •
Sodium reduction had no effect on shelf life of hams up to 12 weeks of storage.
- •
High hydrostatic pressure can extend shelf life of hams without effect on quality.