Technology for Cooked Ham Production

Technological guide to producing cooked ham

Key aspects include the classic fields of meat selection, brine composition and injection volume. This first edition additionally addresses the themes of muscle structure and influence of the pH value, as well as the points of the EU hygiene package that are relevant for cooked hams. 

The author, Horst Brauer, also explains the effects of various additives and different analytical testing methods in detail. The reader acquires important information about tumbling, forming and cooking cooked hams and also gains insights into the methods of analytical and sensory testing. The main points are summarised clearly and helpfully at the end of each chapter.

About the book

- Meat selection
- Cut
- Use of Processing Additives
- Tumbling, Forming and Cooking
- Brine Composition and Injection Volume
- Methods of Sensory Testing and Analytical Chemistry