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Physicochemical Composition of Dry‐Cured Ham Processed under Minimal Aging Time/Temperature Conditions
Author(s) -
LIN K.W.,
KEETON J.T.,
CRAIG T.M.,
GATES C.E.,
GAMBLE H.R.,
CUSTER C.S.,
CROSS H.R.
Publication year - 1990
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.1365-2621.1990.tb06744.x
Subject(s) - brine , curing (chemistry) , chemistry , food science , moisture , biceps , anatomy , polymer chemistry , medicine , organic chemistry
Effects of ham size, aging time and temperature on the physicochemical composition of trichina‐infected dry‐cured hams were studied. Five muscle groups from small, medium and large short‐cure hams and large bag‐cure hams were analyzed for a w , moisture, NaCl and brine concentration. Semimembranosus/Adductor and Rectus femoris groups from the center had the lowest a w and moisture, and highest NaCl and brine concentrations compared to Biceps femoris + bottom Gastrocnemius groups from the hock. Aging at 32.2°C resulted in higher moisture and lower NaCl and brine percentages. Bag‐cured hams were similar to the short‐cure hams at 23.9°C. These results provide a detailed dataset of physicochemical analyses for dry‐cured hams by individual muscle groups under minimal curing conditions.