Liha töötlemine
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
degradation of myoglobin, which associates are accumulated by the end of the process,
annaabi.ee 
