Liha töötlemine
shown. animals (Rosell and Toldrá 1998). Those
hams without added nitrate or nitrite present
a pinky-red color, which is assumed to be due
Final Product
to a Zn protoporphyrin IX complex that con-
Hams may be commercialized in several stitutes a major chromophore in dry-cured
ways. The traditional distribution was as an ham (Moller et al., 2007). The polymeriza-
entire piece (including the bone and foot). tion of this pigment is suggested to be due
Figure 20.5. Cut section of dry-cured ham. Tyrosine crystals can be observed as a small white spots.
358 Chapter 20
to initial protein denaturation or partial free amino acids, and small peptides that
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