Assessing the use of frozen pork meat in the manufacture of cooked ham

• Published in: Ciência e tecnologia de alimentos Vol. 36; no. 1; pp. 124 - 131
• Main Authors: LOS, Francine Gomes Basso, PRESTES, Rosa Cristina, GRANATO, Daniel, SIMÕES, Deise Rosana Silva, ROMAN, Silvane Souza, DEMIATE, Ivo Mottin
• Format: Journal Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 01.01.2016
• Subjects: FOOD SCIENCE & TECHNOLOGY; histology; texture; freezing-thawing; sensory analysis

This study aimed to evaluate the effects of slow (–18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen...