Accelerated production of dry cured hams

N G Marriott; P P Graham; C K Shaffer; S K Phelps

doi:10.1016/0309-1740(87)90099-4

Accelerated production of dry cured hams

Meat Sci. 1987;19(1):53-64. doi: 10.1016/0309-1740(87)90099-4.

Authors

N G Marriott¹, P P Graham, C K Shaffer, S K Phelps

Affiliation

¹ Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.

PMID: 22055788
DOI: 10.1016/0309-1740(87)90099-4

Abstract

Ten uncured legs from the right side of the sampled pork carcasses (Study A) were vacuum tumbled with the cure adjuncts for 30 min (T) and 10 counterparts from the left side were tumbled 30 min, rested 30 min and tumbled an additional 30 min (TRT). Evaluations were conducted at 40 and 70 days after cure application for color, taste attributes, percentage moisture, percentage salt and NO(3)(-) and NO(2)(-) content. Study B was the same except that 18 legs were boned, tumbled and cured for 40, 56 and 70 days. The TRT samples (Study A) at 40 days sustained less color fading (P < 0.05) during cookery, but no differences (P > 0.05) existed among the uncooked hams. Increased cure time enhanced moisture loss and salt content (Study A) and color retention during cookery (Study B). The TRT samples had increased moisture loss and salt content (Study A).