• Dry-cured hams, such as country hams, are popular in the southeastern United States, where the colonists exploited the weather to preserve the perishable hams. • Significant variations exist in the processing methodology of drycured hams contributing to the differences in quality traits. • Extensive proteolysis and lipolysis contribute to flavor and texture, which are the major attributes critical to consumer acceptance of dry-cured hams.
|Number of pages||6|
|State||Published - Oct 1 2012|
Bibliographical notePublisher Copyright:
© Rentfrow, Chaplin, and Suman.
- Artisan ham
- Country ham
ASJC Scopus subject areas
- Food Animals
- Animal Science and Zoology