Stability of lard made in Tuscany is based on reduction of activity water by salting. Results of research show that lards 6-8 cm thick, skin on, get aw values below the critical limit of 0,87 in a relatively short time. Although at 7th day of salting the critical limit was already got, stability was homogeneous at 30th day. The critical salt intake limit for safety of lard could be placed at 1%.

Caratterizzazione ispettiva di un lardo prodotto in Toscana. Nota 1: limiti critici di stabilizzazione ai fini della sicurezza sanitaria

D'ASCENZI, CARLO;NUVOLONI, ROBERTA;PEDONESE, FRANCESCA;RINDI, SALVO;
2000

Abstract

Stability of lard made in Tuscany is based on reduction of activity water by salting. Results of research show that lards 6-8 cm thick, skin on, get aw values below the critical limit of 0,87 in a relatively short time. Although at 7th day of salting the critical limit was already got, stability was homogeneous at 30th day. The critical salt intake limit for safety of lard could be placed at 1%.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11568/237408
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