Liha töötlemine
quite different and much shorter than that
Immersion Curing (Tank Curing)
used in the dry curing of hams (e.g., Parma
The pieces to be cured, whether boneless or Iberian), which can take up to two years
loins or bellies, are first injected mechani- to develop the characteristic aroma and flavor
cally with a brine containing salt and preser- (Toldrá 2002). Often the process takes no
vative (sodium nitrite alone or in combination more than a couple of weeks, which does not
with nitrate). Sodium polyphosphate, where allow sufficient time for the proteolytic and
included, will improve the water-holding lipolytic changes that occur in the production
capacity but its use is less common than for- of dry-cured hams. The major contributors to
merly, due to consumer concerns
annaabi.ee 
