| Abstrakt: |
Researchers at the Agricultural Institute of Slovenia conducted a pilot study on the processing of 'Kraski Prsut', dry-cured ham, focusing on the impact of ham weight and salting duration on quality. The study found that heavier hams had lower processing losses, resulting in higher moisture and softer texture compared to lighter hams. Consumer preferences leaned towards softer and less salty hams, suggesting potential for further optimization in salting and resting phases. The study was supported by the Slovenian Agency of Research And Innovation and the Ministry of Agriculture, Forestry And Food. [Extracted from the article] |
