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Rigor Condition, Tumbling and Salt Level Influence on Physical, Chemical and Quality Characteristics of Cured, Boneless Hams
Author(s) -
PLIMPTON R.F.,
PERKINS C.J.,
SEFTON T.L.,
CAHILL V.R.,
OCKERMAN H.W.
Publication year - 1991
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.1365-2621.1991.tb08629.x
Subject(s) - curing (chemistry) , food science , rigor mortis , chemistry , biochemistry , polymer chemistry
Influence of pre‐ or post‐rigor conditions, short or long‐time tumbling and 1.25 or 2.25% salt on the physical and chemical properties, quality and yield of hams were examined. Curing pre‐rigor did not inhibit rigor, but long term tumbling slowed rigor development. Cell disruption and salt‐soluble proteins extraction were enhanced more by processing pre‐rigor than post‐rigor. Pre‐rigor intermittent tumbling for 18 hr produced a more uniform cured color and a more desirable slice appearance. Cohesiveness was improved by 18 hr intermittent tumbling. Bind strength at 6 hr intermittent tumbling of pre‐rigor tissue was equivalent to that of 18 hr intermittent tumbling, suggesting that curing pre‐rigor could reduce tumbling time.