Kochschinkenherstellung aus früh post mortem entbeinten Schinken. 2. Eigenschaften der Endprodukte

The influence of deboning time post mortem (6 and 8 h), brine temperature (So and -10°C) and duration of mechanical treatment (16 and 20 h) on the characteristics of cooked ham in foil, made of muscles intensively chilled (-30°C for 3 hrs post mortem) and deboned with an average temperature of 13 °C, e.g. 11°C, 11°C, was investigated. The performed changes in the technological procedure: muscle deboning 6 h post mortem, curing with cold brine (-10°C) and mechanical treatment during 20 h (7.500 min -1 C) gave optimal results concerning the chemical composition (PFF value), parameters of curing rate (TP, NOMb and conversion), amount of separated juice and gel, colour, texture and sensory characteristics of final products.