Effect of raw ham pH values on colour and weight loss after cooking
In the food industry it is important to define the hygienic quality of the raw material by checking different parameters, such as pH, weight and colour. This research determined the pH values of 17,635 fresh raw hams, the influence of these parameters on the colour of the cut surface and the weight...
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Published in | Industrie Alimentari (Italy) Vol. 36; no. 356 |
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Main Authors | , , , , , |
Format | Magazine Article |
Language | Italian |
Published |
01.02.1997
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Subjects | |
Online Access | Get more information |
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Summary: | In the food industry it is important to define the hygienic quality of the raw material by checking different parameters, such as pH, weight and colour. This research determined the pH values of 17,635 fresh raw hams, the influence of these parameters on the colour of the cut surface and the weight loss after cooking of the corresponding cooked hams
Nell'industria alimentare e' molto importante determinare la qualita' igienico sanitaria della materia prima da sottoporre a trasformazione, valutando i differenti parametri quali il pH, il colore, il peso e la perdita di peso per cottura. In questa ricerca sono stati rilevati i valori di pH di 17,635 cosce fresche di suino, l'influenza del pH sul colore della superficie di taglio e sulla perdita di peso dei corrispondenti prosciutti cotti |
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Bibliography: | Q02 1998061209 Q04 Q03 |
ISSN: | 0019-901X |