摘要
火腿经过发酵,可以杀死腿肉中的寄生虫和致病菌,腿肉蛋白质发生变性和水解。发酵火腿可以生食并具有较低的食盐含量。发酵火腿应在控温、控湿和良好的卫生条件下生产。
After hams were fermented, parasites and pathogens were killed and proteins were denatured and hydrolysed in fermented hams. The fermented hams can be eaten raw and had lower salt content. Fermented hams should be manufactured where temperature and humidity were controlled and sanitary conditions were good.
出处
《肉类研究》
2010年第10期3-8,共6页
Meat Research
关键词
火腿
发酵火腿
生食
食品安全
分类
ham
fermented ham
eaten raw
food safety
classification