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Varying salt content in hams of equal brand is a major challenge for Norwegian dry-cured ham producers. This study was thus undertaken to test existing computed tomography (CT) calibration models for salt on entire hams, regarding predictability of salt content at different processing times including final ham and to study salt distribution during processing of dry-cured ham. Twenty-six hams were...
Thirty-eight model dressings were produced according to a fractional factorial design. Dressings prepared with hydrolysed whey protein concentrate (DH 1 with Corolase PN-L from RohmGmbH) were compared to dressings produced with whey protein concentrate (WPC) and purified β-lactoglobulin (β-LG) as emulsifiers. The dressings were produced in a high-pressure homogeniser at ~70kPa pressure. The factors...
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