Effect of tumbling time and cooking temperature on quality attributes of cooked ham

Abstract

This study evaluates effect of tumbling time and cooking temperature on cooking rate, cooking loss (CL), colour, water activity and water-holding capacity of cooked restructured ham rolls. In experiment were investigated three tumbling times (2, 4 and 6 h) at constant temperature (+4°C) and three cooking temperatures (76, 86 and 96°C). It was observed that CL decreased (P < 0.01) from 5.41% to 3.22% with tumbling time (2 h vs. 6 h) but increased (P < 0.01) from 2.35% to 7.25% along with cooking temperature (76°C vs. 96°C). In contrast, pH value increased (P < 0.01) from 6.18 to 6.24 with tumbling time (2 h vs. 6 h) but decreased (P < 0.01) from 6.22 to 6.17 along with cooking temperature (76°C vs. 96°C). In addition, high temperature had higher efficiency for thermal lethality than low temperature (F 0 values were 19 and 92 min at 96 and 76°C, respectively). Intermediate tumbling (4 h) and cooking (86°C) could be preferential.

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

“…These results agree with those of Honkavaara (1988), Nute et al (1987) and Li et al (2011), and those of Petrović et al (1995aPetrović et al ( , 1995b, who reported similar pH of cooked ham manufactured from normal pork. However, Petrović et al (1995aPetrović et al ( , 1995b when manufactured cooked ham from PSE pork, and Navarro, Nadal, Nieto, and Flores (2001) and Casiraghi, Alamprese, and Pompei (2007) reported somewhat lower pH (about 6.0) than those found in the present study.…”

“…Thus, selection of raw material according to CIE L* value (removal of pale SM muscle parts) led to uniformity of all colour characteristics. The obtained results indicate that the CIE L* and CIE b* values of the manufactured cooked hams were generally similar or lower, while CIE a* were generally similar or higher compared to CIE L*a*b* values found in other studies (Casiraghi et al, 2007;Cheng & Sun, 2007;Li et al, 2011;McDonagh et al, 2005;Milligan et al, 1998;Motzer et al, 1998;Person et al, 2005;Petrović et al, 1995b;Schilling et al, 2003;Springer et al, 2003;Válková et al, 2007).…”

Assessing the use of frozen pork meat in the manufacture of cooked ham

“…The pH values were similar to those reported by Tomovic et al (2013) from 6.20 to 6.25 for cooked ham with 20% injection. Li et al (2011) found a mean pH of 6.24 for ham tumbled for 6 hours, which was similar to the tumbling time of our study. Dn the other hand, Peña et al (1998) concluded that the pH of cooked ham produced with frozen/thawed meat showed significantly lower values than those of ham made with chilled meat.…”

“…The L* values that were found ranged from 61.42 to 66.11, similar to those reported by Válková et al (2007), which were from 61.57 to 65.79, and Li et al (2011), which were 61.80. Table 5 shows the results of the rheological characterization of the samples.…”

Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage

“…The CIE Lab values L* and b* of cooked hams were similar to those described by Li et al . () and Moretti et al . ().…”