Liha töötlemine
Polyphosphates contribute to
at the factory and before further processing. improvements in ham’s water retention.
These hams must be hygienically manipu- Poor-quality hams may also contain some
lated and controlled in order to have a product nonmeat ingredients like milk powder,
with a good shelf life. The water-holding caseinate, soy proteins, potato flour, or car-
capacity of the hams used as raw material is rageenan, to act as thickeners and to improve
essential in order to minimize the cooking water retention.
losses. Water-holding capacity is linked to
the pH of the ham; pH values within the
Processing Technology
range 5.8 to 6.2 may assure good water
retention. Incidence of PSE (pale, soft, exu- Cooked ham is also known as canned ham.
dative) and DFD (dark, firm, dry) hams The scheme for the main processing stages is
annaabi.ee 
