Masters Theses
Date of Award
12-1960
Degree Type
Thesis
Degree Name
Master of Science
Major
Animal Husbandry
Major Professor
J. M. Cole
Committee Members
C. S. Hobbs, G. W. Wiegers Jr.
Abstract
This study was designed primarily to determine:
1. The effect of storage temperature on the palatability of aged hams.
2. The optimism length of time for curing of aged hams.
3. The effects of "stitching" hams before dry curing.
4. The palatability effects of using six pounds of salt as compared to eight pounds of salt per one hundred pounds In curing aged hams.
5. The salt equalization pattern in hams after curing and after thirty days of aging.
Recommended Citation
Bond, James W. III., "Palatability of hams as affected by methods of curing, curing time and aging temperature. " Master's Thesis, University of Tennessee, 1960.
https://trace.tennessee.edu/utk_gradthes/8870