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The influence of three salting treatments (treatment II: 50% NaCl–50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on the proteolysis and lipolysis through the dry-ripening process was evaluated and compared to those of control lacón (treatment I: 100% NaCl). Lacón elaborated with treatment III had a delayed oxidation in...
The influence of salt content and processing time on the sensory properties of cooked “lacón” were determined. “Lacón” is a traditional dry-cured and ripened meat product made in the north-west of Spain from the fore leg of the pig, following a similar process to that of dry-cured ham. Six batches of “lacón” were salted with different amounts of salt (LS (3days of salting), MS (4days of salting) and...
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