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Differences in the chemical composition of 8 anatomical sections of iberian mountain ham

Alimentaria 23(177): 23-27
Differences in the chemical composition of 8 anatomical sections of iberian mountain ham
The chemical composition of a total of 32 samples of Iberian mountain ham was studied. The samples came from 8 different anatomical regions of the hog and had been cured for 2 years. Considerable variation was observed in all components. Water content ranged from 31.8% to 53.9%, protein from 16.6% to 45.7% fat content 14.0 - 36.0%, ash 5.7-8.6% and chloride content 4.8-7.6%. Concentrations of these components varied significantly with anatomical location and degree of desiccation. This wide variation in chemical content is reflected in the highly variable desiccation and salinity indices proposed for the ham, indicating the difficulties involved in using indices based on chemical composition as normative values.

Accession: 005151149

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