Am. Soc. Anim. Prod.
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Am. Soc. Anim. Prod. 1938:267-271
© 1938 American Society of Animal Science
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The effect of aging on the moisture and salt distribution in cured lamb legs

A. K. Besley and R. L. Hiner

United States Department of Agriculture

Abstract

The amount of salt absorbed by lamb legs during the curing process has been previously shown (1) to be dependent upon the weight of the lamb leg and the length of the curing period. From the results presented in this paper aging lamb legs for 30 days at a temperature of 68° F. and an average relative humidity of 25 to 30 per cent appeared to shift the salt between muscles. Excepting the outer muscles, that is the gracilis and vastus internus, this resulted in a fairly even distribution of salt throughout the aged leg. The salt movement during aging was ac companied by a continuation of the general dehydration process which occurred during smoking.






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Copyright © 1938 by the American Society of Animal Science.