Liha töötlemine
Batches 1 dish was then placed in an oven set at 175°C
to 4 were characterized by a brighter surface for 35 minutes.
and were juicier. Intensity of black pepper Assessors did not find any significant dif-
was also higher in these samples. Batches 5 ference in eating quality attributes. This same
to 7 had a less intense taste and odor than study also investigated consumer responses
other batches, while batches 5 to 7, which to cooked gammons from hot- and cold-
included pork ham in the formulation, showed cured treatments. The consumer test used
464 Chapter 26
491 consumers who were asked to assess Irradiation
appearance, flavor, texture, and juiciness.
This process has been the cause of much
The appearance of hot-cured gammon was
dispute among both consumers and regula-
judged acceptable by 474 consumers and
annaabi.ee 
