Liha töötlemine
aroma of cooked ham was studied through stability (Pegg and Shahidi 2000). However,
olfactometry techniques (Guillard et al. the post-heat handling of cooked ham is
1997). Several compounds were described as essential to avoid recontamination, because
odor-active compounds in cooked ham, such this will determine its shelf life. The slicing
as terpenes (1,8-cineole, linalool, L-carvone, of cooked ham prior to packaging recontami-
Cooked Ham 309
nates the product mainly with lactic acid bac- injection level and pork breeding country. LWT
40:164–169.
teria (Samelis et al. 2000). The metabolic Delahunty, C. M., A. McCord, E. E. O’Neill, and P. A.
annaabi.ee 
