Abstract
Cooked hams are usually prepared by injecting brine into boned hams, which are then massaged to distribute the brine homogenously and to facilitate the curing and extraction of salt-soluble proteins. During cooking, the extracted proteins bind individual muscles together, red cured pigment is denatured into pink pigment, and vegetative forms of microorganisms are destroyed. The final products are stored in refrigerated conditions and marketed as whole pieces or sliced and packaged in a modified atmosphere, or vacuum-packed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
