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Effect of Potassium Sorbate and Vacuum Packaging on the Quality and Microflora of Dry‐Cured Intact and Boneless Hams
Author(s) -
KEMP J. D.,
LANGLOIS B. E.,
FOX J. D.
Publication year - 1983
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.1365-2621.1983.tb05066.x
Subject(s) - potassium sorbate , food science , vacuum packing , chemistry , sugar
ABSTRACT Intact and boneless hams were dry‐cured and aged with and without potassium sorbate or vacuum packaging. Sorbate had no effect on yield but dry sorbate generally improved panel scores in boneless hams. Vacuum packaging eliminated further weight loss, decreased visual appraisal scores in intact hams but had little effect on sensory scores. After 3 months of aging, aerobic and staphylococci counts were as much as 7 logs lower in nonvacuum packaged controls than in either nonvacuum or vacuum packaged sorbate treated intact hams. Counts within all vacuum packaged groups were similar. Yeast and mold counts were lower in sorbate treated than in non‐sorbate treated vacuum packaged hams. After aging, coagulasenegative staphylocci were the predominant species.