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Salt uptake and water loss in hams with different water contents at the lean surface and at different salting

Núria Garcia-Gil1, Israel Muñoz, Eva Santos-Garcés

  • 1IRTA, Institut de Recerca i Tecnologia Agroalimentàries, Food Technology, XaRTA, Finca Camps i Armet, E-17121 Monells, Girona, Spain.

Meat Science
|July 31, 2013
PubMed

Keywords:
Dry-cured hamSalt uptakeSurface water contentTemperature

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