Liha töötlemine
Cooked ham has a highly appreciated ham as occurs in other meat products, such
flavor, which is mostly due to the processing as fermented sausages (Toldrá and Flores
conditions, brining, and spices added. The 2007b). The contribution of microorganisms
flavor of cured cooked pork is completely to the flavor of cooked ham is insignificant,
different from that of uncured cooked pork but they are responsible for acidification and
(Ramarathnam et al. 1991, 1993) due to the formation of off-flavors generally during
lower generation of carbonyl compounds in storage (Samelis et al. 1998). The refriger-
cured cooked pork. However, no unique ated storage of sliced cooked ham under
compound has been identified as responsible vacuum or modified atmospheres leads to
for the characteristic cured aroma in cooked alterations in the sensory characteristics of
ham
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