Liha töötlemine
In general,
of thermal treatment. The final quality cooked hams can be classified according to
depends on both the raw materials and the the raw material used for the processing, the
processing. The most outstanding factors are composition of brine ingredients (like the
the type of meat cut, the type and amounts of use of polyphosphates, starches, and carra-
ingredients, the injected volume of brine, the geenan), the technological yield (from 85%
rate and extent of tumbling, and the cooking to higher than 110%), and finally, the ham
time and temperature (Delahunty et al. 1997). presentation (boneless, bone-in, pieces,
The goal is to obtain a product with high whole legs, and so on) (Frentz 1982).
sensory quality that is microbiologically safe, The manufacture of cooked ham has been
usually based on minimum temperature-time evolving in order to solve different problems
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