Mite Control and Sensory Evaluations of Dry-Cured Hams with Food-Grade Coatings
The ham mite, (Schrank; Sarcoptiformes: Acaridae), is the predominant pest of dry-cured pork during aging. This research was conducted 1) to determine the minimal concentrations of propylene glycol necessary for food grade coatings to control mites; and 2) to determine if sensory differences could...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Iowa State University Digital Press
2017-08-01
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| Series: | Meat and Muscle Biology |
| Online Access: | https://dl.sciencesocieties.org/publications/mmb/articles/1/1/100 |