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6 > Image 6 of Kentucky farm and home science, vol. 7 No. 3 summer 1961

Part of Kentucky Agricultural Experiment Station

CCB I3t ll'Il glng 1Ilg tll 16 s by U.K. Meats Research Staff ~.. Prclilninary results are prmmising; any time. If aging is limited to warm weather, how- . . . ever, production is still limited. (lfIIIlt I`COII`lIIlI](lHtlOHS yt Tl _ -_ ieie is a good demand for aged hams throughout I0 136 announced the year. Because of that and, also, because of limited "'W production and the need to expand the market for a .,;__ BY JAMES D- KEN? good uniform product, methods for increasing the rate f ( A 111 .-1 1 . . . ( . )""'"""'" "I """" """'" of a ting were studied b 1 the Kentuckv Agricultural t C7 4 U Nlany drycured hams having the so-called old ham Experiment Station. flavor are produced in Kentucky and other southern A ham-aging room was built several years ago. In states. The develo > these desirable characteristics this room the tem nerature is maintained at 65F with " Y I I after bein f ex nosed to natural warm summer tem vera- a relative humiditv ot 55 to 60 yercent. Hams et uiva- . . _ _ 1~ . tures. This dependence on warm weather limits the lent to those ot a year old can be produced satisfac- production to one crop a year. \Vith modern refrigera- torily in 5 or 6 months. Based on the satisfactory re- tion and temperature control, hams can be cured at sults of several years experience at this temperature, . we is i Q digg ? ,1* . - _ Q ,____ ,:_ ,,. ....,. . ..,,._ ,._... , ...... .. ..,. _ _ ~ .... - K to ~* ..... . if :~ . ,... . t , -..._, _ ~ (X W V .a.1. if . Etgh i ~3 i i i ici 4 9 ` Y it ``` A w I r' J *""'$`**""""""" = "";">"?><*$*"*$ a . = ~#- .. ...= Q =` * 2 `*1-a `*=e * *~ 4 . V.,V$ www ...,_. , . a,,,,,,,.W,.. Vva l ,_._. . E r , ) ` 1 { @2; t i ~ ~Wy;t.e.,(.<,,,M,,~,,, .. _ v__> . . __ , ,5 )4 I i K . 1. X ..ftf - t V := .e ....? .f.. t A " 1'~ 4 i wx __._. - ,~.~> V. .. / 1 i j ....,._ . ..... <.t 2.. :2.;.3;.2 . . .1 The author and some of the ,v* E _ ......v Z . ._. ... ,.,: _,__ f. f ' hams being used in tests on ,_ - ., _ M - .. . . . . . . . t 4 r 1. -..1 / z ;.2:&2>: - ~ y * "` the Ieasthtlttv of mrreasmg ==..._ - ,., ,if$ .t l _ _ I~2 ~ _ p I _>- :,7 ;.*- .,, ,;`;;g; :H~<;;;nZ;i/,3% ;y<_,z;;I%fg{,?; ,:..4 v;_ ' ,/fi the rate el aging of hams. 'g . -_.. ---a _ -; -* "*.;:f ,.,. ' ` Q.; .1 ` 2,, .1 , ' Hams are aged at l(Hlp(Tl`il- ~ --1. _______ %A_ 1 ,,=_V1 tures ranging frmn 75 to l05 K _ of U l ll` { ,- V? i--tA4 ,,;i2s. `:`l inll Aiiil AZ __``' W tit-gr-t-as r. Tim- mt- ia-pt in @,a~ c V V V. special tahinets in which the A { ij " `' V i`:i' V `'" V___ p V_____ /b__A'`i *A; temperature and relative I1u {gx ' `il'' ii . .__v V f ir ._.,_ mitlitv can he tarel`uIlv ron- _ ; if Y I ii l ikg .-,- . Qi .. tw B nlltl. ' ,__p.= { . ) 4_p__ _=__ p _ K . * v. - . . .. _ _._, . in iinn rvilii W in ~=. Ji fi Kicxtretrxx Fitnxr Axn Iloxni Scti1:xe1cYStxixr15n. 1961