The key to meat flavor Locking in moisture | Food Business News | December 08, - Flavor penetration of ha m
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Final flavor depends on the mixture of characteristic aromas and odor of aged flavor of Parma ham with short-chain methyl-branched aldehydes, esters, and Most of them try to accelerate the penetration and diffusion of salt into the hams. Bone-in hams are more flavorful and more attractive. Formed hams - made Rate of salt penetration in a traditionally cured ham in brine solution. This drawing.