Aplicació de la pascalització al procés tecnològic del pernil curat per millorar la textura i la seguretat del producte

Project Details

Description

During the last decades, the sanitary requirements have increased for meat products. In addition to this, salt, that is responsable for the stability of dry-cured ham has been reduced. The main objective of this project is to know the effect of a hig pressure treatment on the pathogenic and spoiling microorganisms, water losses, salt diffusion, microstructure, oxidate stability level, cathepsin B and L activity, aspect, texture and flavour of bone-in-ham and debonned ham.
StatusFinished
Effective start/end date7/11/017/11/04

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