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

Article English OPEN
LOS, Francine Gomes Basso; PRESTES, Rosa Cristina; GRANATO, Daniel; SIMÕES, Deise Rosana Silva; ROMAN, Silvane Souza; DEMIATE, Ivo Mottin;
(2016)
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457X.0066
  • Subject: Nutrition. Foods and food supply | Technology (General) | TX341-641 | histology | texture | T1-995 | freezing-thawing | sensory analysis
    mesheuropmc: food and beverages

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 cook... View more