Liha töötlemine
Chemistry 45:4309–4317.
2008). In the past few years, many different Ellis, D. F. 2001. Meat smoking technology. In Meat
strategies have been developed to protect Science and Applications, edited by Y. H. Hui, W. K.
Nip, R. W. Rogers, and O. A. Young. New York:
cooked ham and extend its shelf life, such as Marcel Dekker.
the use of protective cultures (Vermeiren et Fernandez, X., S. Gilbert, and J. L. Vendeuvre. 2002.
al. 2004), the use of additives such as lactate Effects of halothane genotype and pre-slaughter treat-
ment on pig meat quality. Part 2. Physico-chemical
and salts (Stekelenburg & Kant-Muermans traits of cured-cooked ham and sensory traits of cured-