Accelerated dry curing of hams

Marriott, Norman G.; Kelly, Robert F.; Shaffer, Cliff; Graham, P.P.; Boling, J. W.

doi:10.1016/0309-1740(85)90074-9

Cited by 8 publications

(4 citation statements)

References 6 publications

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“…Our studies have revealed that vacuum tumbling of hams with dry cure adjuncts (Marriott et al 1984) or NO gas (Marriott et al 1983;Tracy 1979) and by blade penetration (Marriott et al 1985) accelerates dry cure penetration and thus reduces total cure time from 70 to approximately 35 days. However, these techniques have not consistently yielded flavor equal to dry cured hams with aging to or beyond 70 days after initial cure application.…”

Section: Introductionmentioning

confidence: 87%

“…Evaluations included uncured color and overall appearance before curing @=very desirable, l=very undesirable); cured color before cooking (5 =bright cured color development throughout; 1 =no cured color development); cured color stability (absence of color fading) after cooking (5 =very desirable; 1 =very undesirable); percentage of cure penetration as viewed by the uniformity of cured color of hams slices that were sampled (5=80-100%; 1 =< 20%); and tenderness, juiciness and flavor (8 =very desirable; 1 =very undesirable). Color evaluations before and after cooking according to that reported by Tracy (1979) were conducted since the color of hams with a shorter cure time tends to fade more during cookery (Marriott et al 1985).…”

Section: Methodsmentioning

confidence: 99%

“…Previous research (Marriott et al 1983(Marriott et al , 1984(Marriott et al , 1985(Marriott et al , 1987Tracy 1979), has been conducted in our laboratories to accelerate the dry curing process of pork legs (hams). Our studies have revealed that vacuum tumbling of hams with dry cure adjuncts (Marriott et al 1984) or NO gas (Marriott et al 1983;Tracy 1979) and by blade penetration (Marriott et al 1985) accelerates dry cure penetration and thus reduces total cure time from 70 to approximately 35 days. However, these techniques have not consistently yielded flavor equal to dry cured hams with aging to or beyond 70 days after initial cure application.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Inoculation on the Quality of Dry‐cured Hams

Marriott

Phelps

Graham

et al. 1988

Journal of Food Quality

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Twenty pairedpork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legsfrom the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the lefi were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO, and NOz determinations were also made. Inoculation increased (P < 0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P > 0.05) on juiciness or flavor. Aging increased tenderness (P < 0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO3 and NO,.

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Section: Introductionmentioning

confidence: 87%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Inoculation on the Quality of Dry‐cured Hams

Marriott

Phelps

Graham

et al. 1988

Journal of Food Quality

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“…Several procedures such as muscle boning (Kemp et al, 1980), tenderization (Marriot et al, 1985) and tumbling (Leak et al, 1984;Marriot et al, 1987) have been stud-ied to speed up the ageing process. Muscle boning had the most satisfactory processing time reduction without sensorial quality losses.…”

Section: Introductionmentioning

confidence: 99%

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Costa

Filho

Silveira³

et al. 2008

Sci. agric. (Piracicaba, Braz.)

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Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products -CTCs), and in red colour (higher a values -Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

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Manufacturing of Dry‐Cured Ham

Toldrá

2004

Dry‐Cured Meat Products

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Accelerated dry curing of hams

Cited by 8 publications

References 6 publications

Effect of Inoculation on the Quality of Dry‐cured Hams

Effect of Inoculation on the Quality of Dry‐cured Hams

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Manufacturing of Dry‐Cured Ham

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