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The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams were simultaneously thawed and salted with saturated brine for periods of 3, 5, and 7days with and without the application of a vacuum pulse in order to reach the same salt concentration...
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