Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham

The effect of air relative humidity on the appearance and structure of subcutaneous pork fat unsalted or treated with NaCl, KCl or K-lactate

“…In addition, the size of the fat particles and temperature affect the amount of oil expressed (ten Cate, 1968). Moreover, in dry-cured ham, yeast growth on surface could decrease oil drip (Sánchez-Molinero & Arnau, 2008). Our results suggest that the differences in water content, due to the salting treatment and air RH and T, also affect oil drip, even at refrigeration temperatures of 5 C. The oil drip observed agrees with the wrinkling observed by microscopy.…”

“…The formation of oil drip could affect the appearance (Arnau, Gou, & Comaposada, 2003;Sánchez-Molinero & Arnau, 2008), texture, and flavour of dry-cured ham and other meat products with a high fat content. The oil drip could spread to the surrounding lean tissue causing lower water diffusion (Gispert, Pascual, & López, 2000).…”

Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

“…The antagonistic potential of yeasts against Penicillia has been considered for different food matrixes, such as cereals [21,22], coffee [23], fruits [24] or fermented food like wine [25], cheese and yogurt [26]. Recent studies report the use of antagonistic yeasts as surface starter cultures inhibiting fungal growth also in dry-cured meat products [8,27]. …”

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

“…The biological control of OTA producing moulds by microbial antagonists to improve food safety without affecting the sensory quality and properties of dry cured ham was investigated (Virgili et al, 2011). In particular, the growth of native yeasts such as Debaryomyces, Candida and less frequently Cryptococcus, Rhodosporidium and Rhodotorula, "in vivo" and "in vitro" seems to inhibit the growth of moulds (Sànchez-Molinero & Arnau, 2006;Virgili et al, 2011;Wang et al, 2006). For this reason, some of these yeasts could be used as starter cultures to protect dry cured ham from OTA producing moulds.…”