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Effects of Processing Temperature on Color Properties of Dry-Cured Hams Made without Nitrite

Dry cured hams were investigated for their ability to develop red color even at low temperature (3–4 °C) and in the absence of added nitrites; results were compared with those obtained from nitrite-free hams made at conventional warm maturing temperatures. Colorimetric parameters (L*, a*, b*, and hu...

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Detalles Bibliográficos
Autores principales:	Parolari, Giovanni, Aguzzoni, Agnese, Toscani, Tania
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302352/ https://www.ncbi.nlm.nih.gov/pubmed/28231128 http://dx.doi.org/10.3390/foods5020033

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