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  • Title: High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.
    Author: Bak KH, Lindahl G, Karlsson AH, Lloret E, Ferrini G, Arnau J, Orlien V.
    Journal: Meat Sci; 2012 Mar; 90(3):690-6. PubMed ID: 22100713.
    Abstract:
    Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment. HP significantly increased L*, decreased a*, and decreased b* for restructured ham dried to 20% weight loss, regardless of salt content and pH(24). L* and a* were best preserved in high pH/high salt restructured ham. HP had no effect on the color of restructured ham dried to 50% weight loss. HP had no effect on the shape of reflectance curves, indicating that the pigment responsible for minced cured restructured ham color did not change due to HP.
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