Liha töötlemine
The content of intramuscu-
lar fat also exerts a positive influence on
Color
some texture and appearance traits.
Cooked ham has a typical light pink cured There are different types of starches that
color as a consequence of nitrite addition. can be added to hams. Commercial starches
Nitrite is reduced to nitric oxide that reacts are usually modified by pregelatinization to
with myoglobin, forming nitrosylmyoglobin be cold-water swellable, cross-linking to
that gives a reddish color. This color changes impart stability for cooked ham processing,
from red to pink during the heating process, increasing the water-holding capacity (Martin
especially at temperatures above 65°C, 2001). They will enhance texture and bind
because the generation of nitrosylhemo- water, as well as improve the mouth feel of
annaabi.ee 
