Abstract
Meat products that are cured are frequently, but not always, smoked. Although these cured products are often called smoked meats, more correctly, products in this class should be called cured and/or smoked meats, since all of them are cured while only some of them are smoked and/or cooked.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Bibliography
BARD, J., and TOWNSEND, W. E. 1971. Cured meats. In The Science of Meat and Meat Products, J. F. Price and B. S. Schweigert (Editors) . W. H. Freeman and Co., San Francisco, CA.
BARNETT, H. W., NORDIN, H. R., BIRD, H. D., and RUBIN, L. J. 1965. A study of factors affecting the flavour of cured ham. In Proc. 11 th European Meeting of Meat Research Workers, Belgrade, Yugoslavia.
BRADY, D. E., SMITH, F. H., TUCKER, L. N., and BLUMER, T. N. 1949. Characteristics of country-style hams as related to sugar content of curing mixture. Food Res. 14, 303.
BRANDLY, P. J., MIGAKI, G., and TAYLOR, K. E. 1966. Meat Hygiene, 3rd Edition. Lea & Febiger, Philadelphia, PA.
CARPENTER, Z. L., KAUFFMAN, R. G., BRAY, R. W., and WECKEL, K. G. 1963. Factors influencing quality in pork. B. Commercially cured bacon. J. Food Sci. 28, No. 5, 578.
CHRISTIAN, J. A. 1960. Curing hams country style. N. Carolina State Coll., Agric. Ext. Serv. Cir. 405. North Carolina State Univ., Raleigh, NC.
CHRISTIAN, J. A. 1981. Curing Georgia Hams—Country Style. Georgia Cooperative Extension Service Bull. No. 627.
CROSS, H. R., SMITH, G. C., and CARPENTER, Z. L. 1971. Effect of quality attributes upon processing and palatability characteristics of commercially cured hams. J. Food Sci. 36, 982.
FIELDS, M. D., and DUNKER, C. F. 1952. Quality and nutritive properties of different types of commercially cured hams. I. Curing methods and chemical composition. Food Technol. 6, 329.
JENSEN, L. B., and HESS, W. T. 1941. A study of ham curing. Food Res. 6, 273.
JOHNSON, V. K., and BULL, S. 1952. An accelerated cure for bacon. Food Technol. 6, 354.
KARMAS, E., and THOMPSON, J. E. 1964. Certain properties of canned hams as influenced by conditions of thermal processing. Food Technol. 18, 126.
KOMARIK, S. L. 1959. Meat-curing process. U. S. Patent 2,902,369. Sept. 1.
KOMARIK, S. L., and HALL, L. A. 1951. Curing process for bacon. U. S. Patent. 2,553,533. May 15.
OCKERMAN, H. W., BLUMER, T. N., and CRAIG, H. B. 1964. Volatile chemical compounds in dry-cured hams. J. Food Sci. 29, 123.
RUST, R. E., and OLSON, D. G. 1973. Meat Curing Principles and Modern Practices. Koch Supplies, Inc., Kansas City, MO.
SKELLEY, G. C., KEMP, J. D., and VARNEY, W. Y. 1964. Quick aging of hams. J. Animal Sci. 23, (3), 633.
USDA 1970. Meat inspection regulations. Federal Register, Part II, 35, No. 193.
WATTS, B. M. 1956. Freeze-curing of bacon. Food Technol. 10, 101.
WISMER-PEDERSEN, J. 1960. Effect of cure on pork with watery structure. II. Effect on quality of canned hams. Food Res. 25, 799.
WISTREICH, H. E., MORSE, R. E., and KENYON, L. J. 1959. Curing of ham: A study of sodium chloride accumulation. I. Method, effect of temperature, cations, muscles and solution concentration. Food Technol. 13, 441.
WISTREICH, H. E., MORSE, R. E., and KENYON, L. J. 1960. Curing of ham: A study of sodium chloride accumulation. II. Combined effects of time, solution concentration, and solution name. Food Technol. 14, 549.
ZIEGLER, P. T. 1956. The Meat We Eat, 9th Edition. Interstate Printers & Publishers, Danville, IL.
ZWART, S. 1965. Method of curing bacon slices. U. S. Patent 3,220,854. Nov. 30.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1996 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Pearson, A.M., Gillett, T.A. (1996). Cured and/or Smoked Meats. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_13
Download citation
DOI: https://doi.org/10.1007/978-1-4615-7685-3_13
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-7687-7
Online ISBN: 978-1-4615-7685-3
eBook Packages: Springer Book Archive