Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels

Texture and Quality Parameters of Slovenian Dry-Cured Ham Kraški pršut According to Mass and Salt Levels

The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial and physicochemical qualities of Slovenian dry-cured ham (Kraški pršut) produced under Protected Geographical Indication. A total of 84 fresh ha...

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Bibliographic Details
Main Authors: Darko Andronikov, Lea Gašperlin, Tomaž Polak, Božidar Žlender
Format: Article
Language:English
Published: University of Zagreb 2013-01-01
Series:Food Technology and Biotechnology
Subjects:
dry-cured ham
Kraški pršut
salt
fresh ham
chemical and sensory quality parameters
texture parameters
Online Access:http://hrcak.srce.hr/file/146885

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