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.
|Effective start/end date||7/11/01 → 7/11/04|
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