Relationship between pH before salting and dry-cured ham quality

García-Rey, R.M.; Garcı́a-Garrido, J.A; Quiles-Zafra, R.; Tapiador, J.; Castro, M.D. Luque de

doi:10.1016/j.meatsci.2003.12.013

Cited by 57 publications

(29 citation statements)

References 24 publications

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“…The mean pH was 5.64, and in 25.8% of the hams the pH was below 5.55, thus being more prone to showing texture defects (García-Rey, García-Garrido, Quiles-Zafra, Tapiador, & Luque de Castro, 2004). Water content was slightly lower than that found by García-Rey et al (2004) in dry-cured hams subjected to a similar process (57.91% for Low pH hams and 59.29% for Normal pH hams), while the average NaCl content on dry matter (13.3%) was slightly higher. This would explain, in part, the lower PI found in this experiment compared with those obtained by García-Rey et al (2004) where the results were 40.9% in Low pH hams and 38.9% in Normal pH hams.…”

Section: Resultscontrasting

confidence: 61%

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Gou¹,

Zhen²,

Hortós³

et al. 2012

Meat Science

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Section: Resultscontrasting

confidence: 61%

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Gou¹,

Zhen²,

Hortós³

et al. 2012

Meat Science

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“…García-Rey et al 5,33 showed that a low post mortem pH and some pig genotypes resulted in defective texture in dry-cured hams, such as pastiness and softness, which are undesirable in dry-cured ham. Similarly, in a previous paper 12 the lowest post mortem pH values were reached in BF from GEN3, which corresponds with the higher fibrousness and lower juiciness of hams from GEN3 reported here.…”

Section: 22mentioning

confidence: 99%

Effect of Iberian × Duroc genotype on composition and sensory properties of dry‐cured ham

Ramírez

Cava

2008

J Sci Food Agric

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BACKGROUND: Dry-cured ham quality from three different Iberian × Duroc genotypes was studied: GEN1, Iberian × Duroc1; GEN2, Duroc1 × Iberian; GEN3, Duroc2 × Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat.

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“…pH level of the raw meat influences both water holding capacity, microbial and proteolytic activity of the ham during the manufacture and organoleptic quality of the final product [53][54][55]. He et al [56] investigated the hams separated on two groups according to the pH value in Semimembranosus muscle at 24-h postmortem: with low (<5.55) and with normal (>5.55) pH. For the low-pH hams, moisture content of the final product determined in Biceps femoris muscle was lower than for the normal-pH counterparts.…”

Section: Salt Contentmentioning

confidence: 99%

Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment

Petrova

Bantle

Eikevik

2015

Eur Food Res Technol

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is a technique which uses natural conditions-the sun and air-for product dehydration. Due to the great influence of weather conditions and not less due to safety reasons, nowadays a drying process takes place in ventilated climate chambers in which the product is held at constant temperature in a controlled atmosphere.The process of dry-cured ham manufacture is long and consists generally of salting followed by a long drying period. During the salting stage, the product is affected by the action of salt (NaCl) which penetrates and distributes uniformly during the resting step. Consequently, the part of moisture is removed from the product by the action of osmotic dehydration. It helps to prepare the product for the further drying step by reducing the energy costs by partial water removal.Drying is the main process of dry-cured ham production and consists of water removal from the product by evaporation which is driven by a concentration gradient between the drying air and the being dried product. Drying is the most energy-and time-consuming process and that is why optimization of this step is of special interest [1]. Latent heat of vaporization for water is 2257 kJ kg −1 water at temperature 100 °C and pressure in 1 atm [2]. It means that for the vaporization of one kilogram water, the energy input which should be applied to the product is 0.63 kWh kg −1 . It is an ideal case, and real energy costs can approach 3500-6000 kWh kg −1 . Thus, maintenance of the atmosphere at certain parameters requires sufficient energy expenses; therefore, it is crucial to achieve the maximally efficient drying process with a certain drying rate. At the same time, the quality of the product needs to be kept at a high level in order to be accepted by consumers. Along with environmental parameters, such product properties as salt content of being dried ham and pH value of the raw material are the Abstract Dehydration in foodstuff manufacture is a process when a product loses the weight by reduction in water content. Regarding the production of dry-cured ham, dehydration mainly takes place during the drying stage. However, during the salting and the resting steps, water content of the hams also reduces by 3-4 %, which should be taken into account in order to adjust the necessary rate of the further drying. In addition, such parameters as pH of the raw material and salt content of being dried hams also influence the drying rate and the quality of the final product. The present paper is devoted to highlighting processes and parameters influencing the dehydration of dry-cured ham during the manufacture. Industrial drying systems used for the manufacture of dry-cured ham are described for the comparison of construction and energy consumption. Mathematical models mostly used to predict the drying behavior of dry-cured ham are described.

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Relationship between pH before salting and dry-cured ham quality

Cited by 57 publications

References 24 publications

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams — I. Associations in Spanish dry-cured ham Jamón Serrano

Effect of Iberian × Duroc genotype on composition and sensory properties of dry‐cured ham

Manufacture of dry-cured ham: A review. Part 2. Drying kinetics, modeling and equipment

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