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Effects of Boning Time, Mechanical Tenderization and Partial Replacement of Sodium Chloride on the Quality and Microflora of Boneless Dry‐Cured Ham
Author(s) -
LEAK F.W.,
KEMP J.D.,
FOX J.D.,
LANGLOIS B.E.
Publication year - 1987
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.1365-2621.1987.tb06588.x
Subject(s) - palatability , tenderness , food science , chemistry , flavor , sodium nitrite , nitrite , sodium , zoology , biology , nitrate , organic chemistry
SEVENTY‐TWO HAMS were utilized to study the effects of KCl replacement level (100:0, 70:30, 50:50 ratios of NaCl and KCl), boning time and mechanical tenderization on the quality and microflora of boneless dry‐cured hams. Boning time had no effect on palatability or final yield. Hotboned hames had higher levels of residual nitrite and slightly higher microbial counts. Mechanical tenderization improved tenderness and microbial quality. However, tenderized hams had lower flavor preference and overall satisfaction scores. The replacement of NaCl with KCl at a level of 30% had no effect on palatability or microbial quality. NaCl replacement at a level of 50% severely decreased palatability and increased microbial numbers.