Chemical, Sensory and Microbiological Properties of Cured Pork and Turkey Ham Products
作者： C.M. CHEN , K.W. JONES
DOI: 10.1111/J.1365-2621.1988.TB09255.X
关键词: Food science 、 Pigment 、 Chemistry
摘要: Cured hams prepared with various blends of pork and turkey were investigated. No difference in cooking yield was found. Product containing 50% or more meat lower (P < 0.05) fat than predominantly pork. The presence thigh resulted higher 0.01) pH TBA values compared to all Total pigment nitroso increased as the amount formulation. Consumer sensory panelists found no significant preferential between blends. Storage effects revealed only minor changes pH, values, microbiological profiles over 9 wk storage period.
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