The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham
YANG Yongsheng;PENG Zengqi
(1. College of Animal Science and Technology,Jinling Institute of Technology, Nanjing 210038, China; 2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China )
Abstract：The characteristics and primary processing procedure of western ham and the principle and purpose of tumbling and marinade in the processing of western ham was introduced.The effect of tumbling and marinade on the processing properties of cook yield, TPA, tenderness et al., and sensory quality were summarized respectively. The optimum problem of tumbling parameters and marinade proportion in present domestic production of western hamt was discussed.
杨勇胜；彭增起. 滚揉和腌制液对西式火腿品质的影响[J]. 肉类研究, 2010, 24(12): 21-25.
YANG Yongsheng;PENG Zengqi. The Effect of Tumbling and Marinade on Quality Characteristics of Western Ham. Meat Research, 2010, 24(12): 21-25.
2010, Vol. 24 
