Evaluation of dried salted pork ham and neck quality | Zendy

Simona Kunová | Zendy; Juraj Čuboň | Zendy; Ondřej Bučko | Zendy; Miroslava Kačániová | Zendy; Jana Tkáčová | Zendy; Lukáš Hleba | Zendy; Peter Haščí­k | Zendy; Ľubomí­r Lopašovský | Zendy

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Evaluation of dried salted pork ham and neck quality

Author(s) -

Simona Kunová,

Juraj Čuboň,

Ondřej Bučko,

Miroslava Kačániová,

Jana Tkáčová,

Lukáš Hleba,

Peter Haščík,

Ľubomír Lopašovský

Publication year - 2015

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/530

Subject(s) - food science , salting , salted fish , dried fruit , chemistry , dried fish , water activity , water content , fish <actinopterygii> , biology , geotechnical engineering , fishery , engineering

The aim of the present study was analysed chemical and physical parameters of dried salted pork ham and neck. Dry-cured meat is a traditional dry-cured product obtained after 12 - 24 months of ripening under controlled environmental conditions. Ham and neck was salted by nitrite salt mixture during 1 week. Salted meat products were dried at 4 °C and relative humidity 85% 1 week after salting. The quality of dry-cured meat is influenced by the processing technology, for example length of drying and ripening period. The average moisture of dried salted pork ham was 63.77% and dried salted pork neck was 59.26%. The protein content was 24.87% in dried salted pork ham and significantly lower (20.51%) in dried salted pork neck. The value of intramuscular fat in dried salted pork ham was 4.97% and 14.40% in dried salted pork neck. The salt content was 5.39% in dried salted pork ham and 4.83% in dried salted pork neck. The cholesterol content was 1.36 g.kg^-1 in dried salted pork ham and significant lower in dried salted pork neck (0.60 g.kg^-1). The value of lightness was 44.36 CIE L* in dried salted pork ham and significantly lower in dried salted pork neck (40.74 CIE L*). The pH value was 5.84 in dried salted pork ham and 5.80 in dried salted pork neck. The shear work was 9.99 kg.s^-1 in dried salted pork ham and 6.34 in dried salted pork neck. The value of water activity (a_w) was 0.929 in dried salted pork ham and similar 0.921 in dried salted pork neck.