Liha töötlemine
blander flavor, where sugar is generally and typical salty taste. Nitrite is also added
added to the brine (Delahunty et al. 1997). at levels of 120–150 mg/kg and contributes to
Many other cooked hams are manufac- typical light pink color formation, antioxi-
tured in, and receive the name of, the region dant activity, and preservation effect against
where they are produced. This is the case of pathogens (Pegg and Shahidi 2000). In order
Italian prosciutto cotto or French hams to avoid risks of nitrosamine formation, the
(Jambon de Bourgogne, Jambon de Reims, addition of ascorbates or erythorbates at
etc.) (Frentz 1982). levels of 200–400 mg/kg is recommended.
Some sugar (dextrose) may be added for taste
purposes. Phosphates, at levels from 0.15%
annaabi.ee 
