Vacuum Tumbling of Dry-Cured Hams

Marriott, Norman G.; Graham, P.P.; Boling, J. W.; Collins, W. F.

doi:10.2527/jas1984.5861376x

Cited by 14 publications

(1 citation statement)

References 5 publications

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“…To IMPART DISTINCTIVE FLAVOR and mouthfeel to dry-cured hams, intensive handling and lengthy processing are required, resulting in high costs of production. For reducing costs the following have been studied: needle tenderization (Kemp et al, 1986), mechanical tumbling (Ockerman and Organisciak, 1978;Marriott et al, 1984), skinning or deboning of legs before curing (Moore et al, 1992) and time-temperature optimization (Lin et al, 1990). Published studies were reviewed by Marriott et al (1992).…”

Section: Introductionmentioning

confidence: 99%

Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Virgili

Parolari

Schivazappa

et al. 1995

Journal of Food Science

148

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Hams were processed with standard cure adjuncts under two drying temperatures and analyzed after aging for 7 mo. Dried hams revealed that flavor and texture traits were affected by moisture and nonprotein nitrogen (NPN) content and that NPN was enhanced by greater cathepsin B activity, lower salt levels and higher temperature. Two major defects of dry-cured ham, mushy mouthfeel and surface white film, occurred in about 15% of samples. Most of these hams had abnormal NPN values and were shown to originate from meat with high enzyme activity and low protein content. We concluded that this type of meat is prone to uncontrolled proteolysis and related undesired traits, and to be a potential hazard in dry-cured hams cured with less salt.

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