Liha töötlemine
tion of nitrate to nitrite. Amines levels are in texture degradation, and exoproteases,
usually low or even negligible in normal dry- directly involved in the generation of small
cured hams, but these levels could rise in peptides and free amino acids related to
case of spoilage with microorganisms with flavor.
360 Chapter 20
Another relevant trend is salt reduction in Buscailhon, S., J. L. Berdagué, J. Bousset, M. Cornet,
G. Gandemer, C. Touraille, and G. Monin. 1994b.
dry-cured ham, especially since high salt Relations between compositional traits and sensory
content raises blood pressure in salt-sensitive qualities of French dry-cured ham. Meat Science
hypertensive consumers. Most strategies 37:229–243.
Carrapiso, A., F
annaabi.ee 
