文章基本信息

标题：Influence of ham weight, trimming and pressing on istrian dry-cured ham seasoning loss
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作者：Karolyi, Danijel ; Salajpaj, Krešimir ; Đikić, Marija 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2005
卷号：VII
期号：6
页码：32-35
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：Influence of raw ham weight, trimming form and pressing on seasoning weight loss of Istrian dry-cured hams were studied. Swine thighs were shaped traditionally with skin and subcutaneous fat was removed. The pelvis bones were left in the ham (B hams) or experimentally deboned (boneless or BL hams). After trimming, the raw hams were weighted and classified in to the weigh tclasses. The hams were pressed after dry salting with different loads. High seasoning weight loss (46.31%) of Istrian hams was expected due to raw ham skinning. However, deboning had no influence on differences in seasoning weightloss. Due to significantly higher weight oss of light class hams it wold be better to use raw hams heavier than 10 kg and 9 kg after B and BL dressing, respectively. There was no significant press load effect on seasoning weight loss.
关键词：Istrian dry-cured ham; trimming; pressing; seasoning weight loss