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Shelf Life of Sliced Dry‐Cured Ham Packaged Under Vacuum
Author(s) -
Piras F.,
Fois F.,
Casti D.,
Mazza R.,
Consolati S.G.,
Mazzette R.
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12706
Subject(s) - shelf life , food spoilage , organoleptic , food science , vacuum packing , food products , chemistry , biology , bacteria , genetics
Dry‐cured ham slices were stored under vacuum at +2 and +8C during 63 days. Organoleptic characteristics, color, pH, a w and microbial profile were evaluated throughout storage. Color parameters were not significantly affected by temperature and storage. pH was typical of dry‐cured meat until 42 days of storage. Microbial profile was characterized by coagulase negative staphylococci and Pseudomonas spp. Total viable count showed a significant increase ( P < 0.05) after 63 days when a spoilage level of 7 log was almost reached. Vacuum packaging was effective in offering a protective barrier to dry‐cured ham. Forty‐three days can be considered an acceptable shelf life. Practical Applications Dry‐cured ham is one of the most representative meat products in Italy and in other Mediterranean countries. It is sold in Italy as the whole leg of the pig with or without the hoof included and sliced at retail. Nowadays, due to consumer demands, new retail presentations, such as packaged ham slices for direct retail sale, are more common. The food business operators (FBOs) responsible for the manufacture of a food product shall conduct studies, in accordance with Reg. (EC) No 2073/2005, in order to investigate compliance with the criteria throughout the shelf life. With this aim, we determined the durability of sliced dry‐cured ham packaged under vacuum, in collaboration with a meat processing plant placed in Sardinia. The study will be also useful to FBO to determine the shelf life of similar food products.