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Showing 1 to 4 of 4 for “"Pork Ham"”.
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Classifying Canadian Pork Primals Based on Colour, Firmness, and Lean-fat-bone Ratio
… to provide innovations for categorizing Canadian pork primals, including loins, hams, and bellies, by focusing on essential quality attributes: colour, lean-to-fat ratio, and firmness, ultimately enhancing industrial processes. Study 1 compared recently developed devices to Minolta …
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Effect of Injection and Frozen Storage on the Quality Attributes of Fully Cooked Bone-In Hams
… on the quality and sensory attributes of bone-in hams (N=90) injected (20% of weight) with following brine treatments (BT): control (2% sucrose; CNT), 2% CR (1% sucrose, 1% sorbitol), 4% CR (2% sucrose, 2% sorbitol). Hams that were frozen and injected with CNT after thawing (FZ I) were used as a …
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Yield and palatability of six styles of mild cured hams in the 10 to 12-pound weight range
Thesis (M.S.)--Michigan State University of Agriculture and Applied Science. Dept. of Institution Administration, 1959
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Harvest practices cause aberrations in pork quality
… to purchase results in annual profit loss to the pork industry. Processes to minimize color variation remain a major focus of the industry and many meat science programs across the globe. Previously, we found inherent muscle characteristics contribute to variations in pork quality but these …