Zobrazeno 1 - 10
of 14
pro vyhledávání: '"shortened salting"'
Publikováno v:
Foods; Nov2024, Vol. 13 Issue 22, p3620, 11p
Publikováno v:
Foods, Vol 13, Iss 22, p 3620 (2024)
A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thi
Externí odkaz:
https://doaj.org/article/a35ba51620a64756beeb4372d1fd3667
Autor:
Škrlep, Martin1, Čandek-Potokar, Marjeta1 meta.candek-potokar@kis.si, Lukač, Nina Batorek1, Povše, Maja Prevolnik2, Pugliese, Carolina3, Labussière, Etienne4, Flores, Mónica5
Publikováno v:
Meat Science. Jan2016, Vol. 111, p27-37. 11p.
Autor:
Tomažin, Urška1 (AUTHOR), Škrlep, Martin1 (AUTHOR), Prevolnik Povše, Maja1,2 (AUTHOR), Batorek Lukač, Nina1 (AUTHOR), Karolyi, Danijel3 (AUTHOR), Červek, Matjaž4 (AUTHOR), Čandek-Potokar, Marjeta1,2 (AUTHOR) meta.candek-potokar@kis.si
Publikováno v:
Meat Science. Mar2020, Vol. 161, pN.PAG-N.PAG. 1p.
Autor:
Potočnik, Boris
Publikováno v:
Maribor
V poskusu smo ugotovljali vpliv skrajšanega soljenja na izgube med predelavo, kemično sestavo ter reološke in senzorične lastnosti pršuta. Stegna sedmih imunokastratov (n = 14) smo razdelili v dve skupini, jih nasolili za 6 (skrajšano soljenje)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______1857::ecc82803a6ae9530251c18923e6a2213
https://dk.um.si/IzpisGradiva.php?id=48253
https://dk.um.si/IzpisGradiva.php?id=48253
Autor:
KALTNEKAR, Tadej, ŠKRLEP, Martin, BATOREK LUKAČ, Nina, TOMAŽIN, Urška, PREVOLNIK POVŠE, Maja, LABUSSIERE, Etienne, DEMŠAR, Lea, ČANDEKPOTOKAR, Marjeta
Publikováno v:
Acta Agriculturae Slovenica; 2016 Supplement 5, p132-137, 6p
Autor:
Matjaž Červek, Urška Tomažin, Martin Škrlep, Danijel Karolyi, Marjeta Čandek-Potokar, Maja Prevolnik Povše, Nina Batorek Lukač
Publikováno v:
Meat science, vol. 161, pp. 1-6, 2020.
Effect of reduced salting and pig sex on the quality of Slovenian dry-cured ham Kraški pršut was studied. A total of 48 hams from 24 crossbred pigs (12 gilts, 12 castrates) were submitted to two different salting regimes ; standard salting for 18 d
Autor:
Etienne Labussière, Marjeta Čandek-Potokar, Carolina Pugliese, Nina Batorek Lukač, Mónica Flores, Maja Prevolnik Povše, Martin Škrlep
Publikováno v:
Meat Science
Meat Science, Elsevier, 2016, 111, pp.27-37. ⟨10.1016/j.meatsci.2015.08.010⟩
Meat Science, Elsevier, 2016, 111, pp.27-37. ⟨10.1016/j.meatsci.2015.08.010⟩
International audience; Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) an