Konventioneller Kkochschinken : hergestellt mit modernen Verfahren

- Cured hams of traditional character were produced from form-cut pig shoulders. In case of a low initial viable count and subjecting to the hygienic requirements at the production, the stability of product depends on the fermentation process (F-value), on the low storage temperature (t-value), on the a w -value and on the ingredients influencing the bacteriological stability. The aerobe total viable count (mesophile and psychrotroph) ranged from 10 3 to 10 4 cfu/g in only few cases. The products didn't contain residues of antibiotics and sulphonamides. The products called Pannon-ham have a shelf life at 5 °C up to 90 days.