Production of dry-cured pork loin using water vapour permeable bags

• A. Fuentes ^[1] ; S. Verdú ^[1] ; C. Fuentes ^[1] ; R. Grau ^[1] ; J.M. Barat ^[1]
  1. [1] Universidad Politécnica de Valencia

     Universidad Politécnica de Valencia

     Valencia, España

     
• Localización: IDS2018. 21st International Drying Symposium. Proceedings / Gabriela Clemente Polo (aut.), Juan Andrés Carcel Carrión (aut.), Antoni Mulet Pons (aut.), 2018, ISBN 978-84-9048-688-7, pág. 1655
• Idioma: inglés
• Enlaces
  • Texto completo
• Resumen

  • The aim of the present study was to develop an alternative method to the traditional curing process using water vapour permeable bags to obtain adry-cured pork loin product. The dry-cured pork loins obtained by this mewprocess showed an adequate hygienic quality and good sensory acceptance.The salting-curing process using water permeable bags requires lessmanipulation, reduces waste generation and allows greater control during processing. This technique could be an interesting alternative to the traditional processes, improving the hygienic quality of the products andminimizing the environmental impact.