Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile

Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile

The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated...

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Bibliographic Details
Main Authors: Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2024-04-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
meat products
pork thighs
proteolysis
texture parameters
sensory profile
Online Access:http://journal.pan.olsztyn.pl/Classification-of-Slovenian-Dry-Cured-Ham-Kraski-prsut-According-to-Texture-Profile,186589,0,2.html
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