Lindahl, Gunilla
- Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
Sammanfattning
Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13 degrees C, 5 min), raw meat pH(24) (low, normal, high), salt content (15,30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-030%). Raw hams were selected by pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried by the Quick-Dry-Slice (R) (QDS) process followed by HP treatment or not (control). Packaging and storage simulated industrial packaging: modified atmosphere containing 80% N-2, 20% CO2, and residual O-2 in one of three intervals:
Nyckelord
High pressure; Color stability; Residual oxygen; Myoglobin; Quick-Dry-Slice; Minced cured restructured ham
Publicerad i
Meat Science
2013, volym: 95, nummer: 2, sidor: 433-443
Utgivare: ELSEVIER SCI LTD
SLU författare
Karlsson, Anders
- Københavns Universitet
UKÄ forskningsämne
Livsmedelsvetenskap
Publikationens identifierare
- DOI: https://doi.org/10.1016/j.meatsci.2013.05.004
Permanent länk till denna sida (URI)
https://res.slu.se/id/publ/44475