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Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Manufacture of dry-cured ham: a review. Part 1. Biochemical changes during the technological process

Category
A Articles in international scholarly journals
Abstract
Dry-cured ham is a traditional meat product highly appreciated by consumers. Production of dry-cured ham is a time-consuming process which varies between different ham types. There are many factors affecting the final characteristics of dry-cured ham. The quality of the raw material and the process conditions mainly influence the rate and the extent of biochemical reactions which are in turn responsible for the formation of specific flavor and texture. This review paper highlights the characteristics of the raw material, the enzymatic and chemical processes taking place during dry-cured ham manufacture and the compounds formed by these reactions. The rates of the enzymatic changes from fresh meat to the stage of final product are also described.
Language
English
Author(s)
Affiliation
  • Norges teknisk-naturvitenskapelige universitet (Institutt for energi- og prosessteknikk)
  • Biotechnology
  • Norges teknisk-naturvitenskapelige universitet (Institutt for bioteknologi og matvitenskap)
Year
2015
Published in
European Food Research and Technology
ISSN
1438-2377
Vol/issue
241(5)
Page(s)
587-599
Publication ID
CRIStin 1258502