Accelerated production of dry cured hams

Marriott, Norman G.; Graham, P.P.; Shaffer, Cliff; Phelps, S.K.

doi:10.1016/0309-1740(87)90099-4

Cited by 20 publications

(8 citation statements)

References 6 publications

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“…Before or simultaneously to the salting stage, usually a nitrification process occurs by the addition of nitrites, nitrates or both of them, which are added with the aim of giving a red coloration to the product as well as to inhibit the microbial growth (Marriott, Graham, Shaffer, & Phelps, 1987). Additionally, it has been reported that the effect of sodium chloride in the meat tissue depends on the salt concentration (Ruiz-Ramírez, Arnau, Serra, & Gou, 2005).…”

Section: Introductionmentioning

confidence: 99%

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

et al. 2010

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Section: Introductionmentioning

confidence: 99%

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

et al. 2010

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“…Previous research (Marriott et al 1983(Marriott et al , 1984(Marriott et al , 1985(Marriott et al , 1987Tracy 1979), has been conducted in our laboratories to accelerate the dry curing process of pork legs (hams). Our studies have revealed that vacuum tumbling of hams with dry cure adjuncts (Marriott et al 1984) or NO gas (Marriott et al 1983;Tracy 1979) and by blade penetration (Marriott et al 1985) accelerates dry cure penetration and thus reduces total cure time from 70 to approximately 35 days.…”

Section: Introductionmentioning

confidence: 99%

Effect of Inoculation on the Quality of Dry‐cured Hams

Marriott

Phelps

Graham

et al. 1988

Journal of Food Quality

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Twenty pairedpork legs were vacuum tumbled with cure adjuncts at 18 revolutions per minute (RPM) and 94.5 k Pa vacuum for 30 min. Following 40 days of curing, those legsfrom the right side were inoculated (I) with a mixed culture of microorganisms obtained from commercially cured ham and those from the lefi were not inoculated (C). All samples were evaluated at 56 days and 73 days for sensory traits. Water, NaCl, NO, and NOz determinations were also made. Inoculation increased (P < 0.05) cured color development of uncooked samples cured for 56 days. Cure time and inoculation had no effect (P > 0.05) on juiciness or flavor. Aging increased tenderness (P < 0.05), as evidenced in the samples at 73 days, and reduced the moisture content. Microbial inoculation did not accelerate the cure penetration rate and had no consistent effect on the amount of NO3 and NO,.

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“…Several procedures such as muscle boning (Kemp et al, 1980), tenderization (Marriot et al, 1985) and tumbling (Leak et al, 1984;Marriot et al, 1987) have been stud-ied to speed up the ageing process. Muscle boning had the most satisfactory processing time reduction without sensorial quality losses.…”

Section: Introductionmentioning

confidence: 99%

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

Costa

Filho

Silveira³

et al. 2008

Sci. agric. (Piracicaba, Braz.)

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Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products -CTCs), and in red colour (higher a values -Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

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Accelerated production of dry cured hams

Cited by 20 publications

References 6 publications

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

Effect of Inoculation on the Quality of Dry‐cured Hams

Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

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