소금과 건조기간이 발효실에서 제조된 건염햄의 이화학적 및 관능적 특성에 미치는 영향

The aim of this study was to analyze the effects of salt and drying period on the physicochemical and sensory parameters of dry-cured ham ripened in a controlled condition. In this study, three treatments were performed: High salt group (HS), salted with 7 g kg-1salt (w/w); Middle salt group (MS), 5 g kg-1salt and; Low salt group (LS), 3 g kg-1salt. Three conditions of drying period were applied including 180, 270 and 360 d at 19oC and 65% relative humidity, and the physicochemical character and sensory properties of M. biceps femoris were investigated. pH and water activity were decreased with increasing drying period, and the pH of LS was higher than that of other treatments (p