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

Part of Kentucky Agricultural Experiment Station

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• • • CCB €I’3t€ €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. (l€fIIIlt€ I`€COII`lIIl€I](lHtlOHS y€t 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 dry—cured 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 65°F 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. é 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 · ==—..._ - ’ ,.,’ »,i‘f$ ‘.t l · · _ _ I~2 ~ _ p I _>»- ‘·· :,7 ;.*- ».,, ·,;`;;g;§§é ‘:·H~<;;;nZ;i§¤/,3% ;y<_,z;;I¤%fg·{,§?; ,:..4 v;_ ' · ,/fi the rate el aging of hams. ·— ‘ 'gé . -_·.. ---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·‘ ,,;i§2s». `’:`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 t·arel`uIlv ron- _ ·· ; if Y I ii l ikég .-·,- . Qi »..» tw B n·»llt·¤l. ‘ ‘ ' ’ ,__·p.= { . ) 4_p·__ _=__ p _ K ». ‘* · v. — » —»-» . . .. _ _._, . in iinn rvilii W in ~=. Ji fi Kicxtretrxx Fitnxr Axn Iloxni Scti1·:xe1cYSt‘xixr15n. 1961