employed. Dependent on jurisdiction, rules may prevent any other product being sold with the particular appellation, such as through the European protected geographical indication. 12 The salt content in dry-cured ham varies throughout a piece of meat, with gradients determinable through sampling and testing or non-invasively through CT scanning. Oxford: Oxford University press. In the United Kingdom, a pork leg cut, either whole or sliced, that has been cured but requires additional cooking is known as gammon. Vestergaard, Christian; Erbou, Sren G; Thauland, Torunn; Adler-Nissen, Jens; Berg, Per (January 2005). "The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham".
Embed Script Copied to clipboard We've got a new embed code! Srraga, Carmen; Gil, Marta; Arnau, Jacint; Monfort, Josep M (1989). "The occurrence and significance of a motile microorganism of the Genus Lactobacillus in ham curing brines". Isbn "9 CFR 317.8 False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers".
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15 Wet-cured Wet-cured hams are brined, which involves the immersion of the meat in a mq kristiansand brine, sometimes with other ingredients such as sugar also added for flavour. "Nitrosamine and related food intake and gastric and oesophageal cancer risk: A systematic review of the epidemiological evidence". Learn more about Meat, Poultry Seafood. 2, there are claims that the Chinese were the first people to mention the production of cured ham. 6 Methods Ham is produced by curing raw pork by salting, also known as dry curing, or brining, also known as wet curing. The main flavor compounds of smoked ham are guaiacol, and its 4-, 5-, and 6-methyl derivatives as well as 2,6-dimethylphenol. Callow, EH (December 1947).
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