abstract |
The invention relates to a method of making ham, which comprises injecting at least one whole piece of raw meat with a substantially nitrite-free mixture comprising water and salt, at least one polyphenol, and optionally an acidulant followed by other processing steps, namely tendering, churning, molding and baking, to obtain a substantially nitrite-free ham, whose color and microbiological stability are comparable to those of a corresponding ham obtained with a conventional method using nitrites as preservatives. |