Cooked Ham

Toldr, Fidel; Toldrá, Fidel; Flores, Mónica

doi:10.1002/9780813820897.ch16

Cited by 6 publications

(5 citation statements)

References 36 publications

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“…Heat transfer can also be performed with hot air, but it gives a worse yield and lesser product cohesion [ 5 ]. There are several traditional cooking methods [ 13 ]: (i) at a fixed temperature, with the disadvantage that the temperature inside the ham must be perfectly controlled; (ii) cooking until the desired temperature is reached inside but the surface of the ham is overexposed; and (iii) step cooking with the following bath temperatures: 1 h at 40 °C, 1 h at 50 °C, 1 h at 60 °C and the rest completed at 78 °C. Slow cooking has been shown to improve product cohesion, tenderness and reduce cooking damage [ 14 ].…”

Section: Innovation and Development In The Elaboration Processmentioning

confidence: 99%

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Development and Innovation in Cooked Ham Produced in Spain

Arenas

García‐Béjar

Santos

et al. 2023

Foods

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The production of cooked ham has been gaining popularity in recent years in Spain. In general, the production process carried out by the companies remains traditional, and different production methods are therefore being sought to innovate and improve the quality of the product. This is either through pig crossbreeding, varying additives and ingredients, improving some stages of the production process, or providing nutritional and health claims that are useful to guiding the purchasing decision of consumers. Obviously, this series of changes must be subject to Spanish and European regulations in order to be marketed inside and outside the country.

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Section: Innovation and Development In The Elaboration Processmentioning

confidence: 99%

“…This process can be performed by using air shocks, immersion or water showers. The decrease in the temperature is the most crucial part and should be limited to less than 4 h [ 13 , 17 ].…”

Section: Innovation and Development In The Elaboration Processmentioning

confidence: 99%

Development and Innovation in Cooked Ham Produced in Spain

Arenas

García‐Béjar

Santos

et al. 2023

Foods

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“…Once the preparation time had elapsed, they were removed and allowed to cool, before being placed in the cold room for 24 hours at a temperature of -4°C. and later proceed to carry out their physical and chemical analyzes (Mendoza, 1998;Ministry of Agriculture, Fisheries and Food, 2005;Lesur, 1992;Toldrá, 2010).…”

Section: Preparation Of Sausagesmentioning

confidence: 99%

Quality of Sausages Derived From the Meat of the Mexican Hairless Pig

Estrella,

Sierra-Vásquez,

López

et al. 2023

JASR

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The Mexican Hairless Pig from Yucatán represents a contribution to family sustenance, since its rusticity and resilience facilitates its production in rural areas. The objective was to evaluate the bromatological characteristics (Moisture, Protein, Fat, Ash) and physicochemical characteristics (Aw, pH) of the sausages. The pigs were fed for three months before slaughter, with nonconventional diets based on the incorporation of 15% of Tithonia diversifolia, 25% of Brosimun alicastrum, 25% of Mucuna pruriens and a Control Diet. Three meat products were made: Cooked Ham, Pepper Cake and Spanish Chorizo. To evaluate the results, descriptive statistics, analysis of variance and Tukey test (P<0.05) were used. In Cooked Ham, it was found that there is a significant difference (P<0.05) for humidity between Tithonia d. and Mucuna p., in ashes between the Tithonia d. and Brosimun a. Regarding the Pastel Pepper, there was a difference (P<0.05) in humidity for the Tithonia d. regarding other diets; In terms of protein they were Tithonia d. and the control diet different from the rest of the diets, finally in the ashes, the Tithonia d. and Brosimun a. were different with the rest of the diets. In the case of the Spanish type chorizo, there was no difference (P>0.05) in humidity, protein, fat and ash, but in the physicochemical characteristics a difference was found (P<0.05) in Tithonia d. with a lower value in Aw than the rest of the diets; For pH, the control diet has a higher value (4.96), which differs significantly from that of Mucuna p. (4.60). The inclusion of tropical shrubs in the diet of the Mexican hairless pig from Yucatan represents an alternative for rural pig farming, and gives added value to its derived products.

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“…The carbohydrate contents were also compliant, since the upper limit is 2% according to the Brazilian legislation. These carbohydrates can be represented by dextrose, which is used to provide taste to cooked hams (Toldrá et al, 2010).…”

Section: Chemical Compositionmentioning

confidence: 99%

“…The selection of the ingredients is considered essential in ensuring the sensory quality from storage until the consumption of the product (Toldrá et al, 2010). The composition of the ingredients can affect the way water molecules bind in the food matrix, causing changes in the water activity (a w ) and, consequently, on food stability (Rizvi, 2005).…”

Section: Introductionmentioning

confidence: 99%

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

et al. 2019

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This study was focused on the determination of the chemical composition and experimentally obtaining the sorption isotherms for four samples of commercial cooked ham subjected to simulated commercial storage conditions. The isotherms were determined using the gravimetric method. The mathematical models of Guggenhein, Anderson and de Boer; Brunauer, Emmett and Teller; Halsey; Henderson; and Peleg were fitted to the experimental data. The Guggenhein, Anderson and de Boer model was chosen to best describe the isotherms as it had a very good fit. The increase in temperature reduced the equilibrium moisture content of the product. Oncreased relative humidity resulted in an increase in equilibrium moisture content of the product regardless of storage temperature. The differences in chemical composition between the samples affect the desorption isotherms. The higher the content and availability of the protein or the lower the fat content, the higher the equilibrium moisture content of the product.

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Cooked Ham

Cited by 6 publications

References 36 publications

Development and Innovation in Cooked Ham Produced in Spain

Development and Innovation in Cooked Ham Produced in Spain

Quality of Sausages Derived From the Meat of the Mexican Hairless Pig

Water sorption isotherms of cooked hams as affected by temperature and chemical composition

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