Technology of dry-cured ham production: Science enhancing art

Gregg Rentfrow; Ryan Chaplin; Surendranath P. Suman

doi:10.2527/af.2012-0059

Technology of dry-cured ham production: Science enhancing art

Gregg Rentfrow, Ryan Chaplin, Surendranath P. Suman

Research output: Contribution to journal › Article › peer-review

24 Scopus citations

Abstract

• 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.

Original language	English
Pages (from-to)	26-31
Number of pages	6
Journal	Animal Frontiers
Volume	2
Issue number	4
DOIs	https://doi.org/10.2527/af.2012-0059
State	Published - Oct 1 2012

Bibliographical note

Publisher Copyright:
© Rentfrow, Chaplin, and Suman.

Keywords

Artisan ham
Country ham
Dry-curing
Lipolysis
Proteolysis

ASJC Scopus subject areas

Food Animals
Animal Science and Zoology

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10.2527/af.2012-0059

Cite this

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AB - • 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.

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KW - Lipolysis

KW - Proteolysis

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Technology of dry-cured ham production: Science enhancing art

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

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