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SALT CURE AND DRYING‐TIME AND TEMPERATURE EFFECTS ON VIABILITY OF Trichinella spiralis IN DRY‐CURED HAMS
Author(s) -
ZIMMERMANN W. J.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb02033.x
Subject(s) - brine , trichinella spiralis , salt solution , salt (chemistry) , zoology , chemistry , food science , biology , larva , botany , organic chemistry
SUMMARY– An official USDA dry‐cure ham processing procedure was evaluated for efficacy in devitalizing trichinae. The procedure consisted basically of a 40‐day salt cure followed by 10 days of drying at 95° F or above. Within the cure period, marked loss of viability was noted only for trichinae in muscle with brine concentrations approaching 8%. The drying temperature was the critical factor in devitalizing trichinae. 28 days' cure followed by 6 days of drying at 98° F destroyed viability of all parasites regardless of brine concentration. Other effective drying time‐temperature combinations included: 125° F‐4 days; 70° F‐35 days and 40°F‐190 days.