Chapter 58. Ham

  1. Y. H. Hui Senior Scientist
  1. Fidel Toldrá

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch58

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Toldrá, F. (2006) Ham, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch58

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), P.O. Box 73, 46100 Burjassot (Valencia), Spain

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (2105K)

Keywords:

  • dry-cured ham - modern processing technology;
  • dry-cured ham - physical and chemical changes;
  • cooked ham - processing technology

Summary

This chapter contains sections titled:

  • Introduction

  • Traditional Processing of Dry-Cured Ham

  • Dry-Cured Ham: Modern Processing Technology

  • Physical and (Bio)Chemical Changes During the Processing of Dry-Cured Ham

  • Types of Dry-Cured Hams

  • Accelerated Processing

  • Cooked Ham: Processing Technology

  • Physical and (Bio)Chemical Changes During the Processing of Cooked Ham

  • References

Get PDF (2105K)