Dickson and Z. Holmes. 1994. Quality characteristics of fully-cooked ham, brine-cured prior to freezing. J. Muscle Foods. 5:77-80.WILSON V.L., DICKSON R., HOLMES Z., 1994. Quality characteristics of fully-cooked ham, brine-cured prior to freezing. J. Muscle Foods. 5 (1), 77-89....
Our 1lb Fully Cooked Country Ham is cooked slowly overnight, then skin and fat removed, deboned and glazed with brown sugar. We then slice the ham thin then vacuumed sealed.
F/S hams had higher (p < 0.05) L values (lightness), while b values (yellowness) for F/S hams exceeded (p < 0.05) the other treatments. No differences (p > 0.05) were found in shear values or lipid oxidation analysis. Ten sensory panelists found F/S hams to be less firm and ...
HAM PRODUCTS, FULLY COOKED, CANNED OR PACKAGED (SUPERSEDING A-A-20149A) (NO S/S DOCUMENT)doi:CID A-A-20149B
Dickson and Z. Holmes. 1994. Quality characteristics of fully-cooked ham, brine-cured prior to freezing. J. Muscle Foods. 5:77-80.WILSON V.L., DICKSON R., HOLMES Z., 1994. Quality characteristics of fully-cooked ham, brine-cured prior to freezing. J. Muscle Foods. 5 (1), 77-89....