Accelerated dry curing of hams

N G Marriott; R F Kelly; C K Shaffer; P P Graham; J W Boling

doi:10.1016/0309-1740(85)90074-9

Accelerated dry curing of hams

Meat Sci. 1985;15(1):51-62. doi: 10.1016/0309-1740(85)90074-9.

Authors

N G Marriott¹, R F Kelly, C K Shaffer, P P Graham, J W Boling

Affiliation

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

PMID: 22056076
DOI: 10.1016/0309-1740(85)90074-9

Abstract

Uncured pork legs from the right side of 18 carcasses were treated with a Ross Tenderizer and the left side were controls. All 36 samples were dry-cured for 40, 56 or 70 days and evaluated for appearance traits, cure penetration characteristics, microbial load, Kramer Shear force and taste attributes. The tenderization treatment had no effect (P > 0·05) on visual color or cure penetration rate, weight loss before curing, percentage moisture, nitrate level, nitrite level, total plate count, anaerobic counts, psychrotrophic counts, objective and subjective tenderness measurements or juiciness. However, the higher values of salt suggested a possible acceleration of the dry cure penetration process among the tenderized samples. Cure time had no effect (P > 0·05) on percentage moisture, percentage salt, nitrate content, nitrite content, shear force and juiciness. Results suggest a limited effect of the mechanical tenderization process on certain traits related to dry curing and that total process time should be at least 70 days if color stability during cooking is desired.