Biochemical Basis of Fresh Ham Color Development

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Stufft, Kristen Marie;
  • Publisher: Virginia Tech
  • Subject: pork quality | ham quality | muscle metabolism | meat color

Commercial hams display variation in color uniformity across the cut surface, especially the semimembranosus (SM) muscle. This variation in fresh ham color, or two-toning, persists through further processing and contributes to production of a less desirable end product.... View more
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