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- W88611897 abstract "Cooked hams are usually prepared by injecting brine into boned hams, which are then massaged to distribute the brine homogenously and to facilitate the curing and extraction of salt-soluble proteins. During cooking, the extracted proteins bind individual muscles together, red cured pigment is denatured into pink pigment, and vegetative forms of microorganisms are destroyed. The final products are stored in refrigerated conditions and marketed as whole pieces or sliced and packaged in a modified atmosphere, or vacuum-packed." @default.
- W88611897 created "2016-06-24" @default.
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- W88611897 date "2014-01-01" @default.
- W88611897 modified "2023-10-07" @default.
- W88611897 title "HAM PRODUCTION | Cooked Ham" @default.
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- W88611897 doi "https://doi.org/10.1016/b978-0-12-384731-7.00226-9" @default.
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