Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Los, Francine Gomes Basso; Granato, Daniel; Prestes, Rosa Cristina; Demiate, Ivo Mottin

doi:10.1590/1678-457x.6423

Cited by 7 publications

(6 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lipid content ranged from 1.63 to 2.42 g/100 g, which was consistent with values reported by Los et al (2014) for cooked hams produced in Brazil (0.89 to 3.57 g/100 g). Válková et al (2007) found values ranging from 1.56 to 4.04 g/100 g, and the average value of fat content reported by Cheng et al (2005) was 1.89 g/100 g. Utrera et al (2012) reported that the fat content of cooked ham presented significant difference in relation to the leg muscle used for processing and not in relation to the use of frozen/thawed meat compared to fresh meat.…”

Section: Physicochemical Analysissupporting

confidence: 89%

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

Self Cite

View full text Add to dashboard Cite

This study aimed to evaluate the effects of slow (-18 °C) and fast freezing (liquid nitrogen) of pork meat, and the use of exudate released upon thawing, on the physicochemical, color, rheological, microbiological, histological, and sensory characteristics of cooked ham. The meat samples were frozen at -18 °C and thawed after 22 weeks for the production of cooked ham. No significant difference was observed regarding physicochemical, color and microbiological parameters or in sensory acceptance. The hardness and chewiness parameters showed significant differences when compared to the control sample (ham made from chilled meat). Light microscopy of cooked ham samples showed that changes in the tissues were caused by freezing and thawing the meat. The effect of exudate was significant on the sodium content and compression force parameters, but this difference was not perceived in the sensory analysis, confirming that frozen pork meat can be used to produce cooked ham without loss of quality.

show abstract

Section: Physicochemical Analysissupporting

confidence: 89%

Assessing the use of frozen pork meat in the manufacture of cooked ham

et al. 2016

Self Cite

View full text Add to dashboard Cite

show abstract

“…Samples with growth of thermotolerant coliforms (8, 9, and 12) ( Table 1) Coliform content at 45 °C determines fecal contamination of the product, mainly represented by Escherichia coli, which is a gram-negative bacillus that is part of the normal flora of warm blood animals, associated with feces; some of its lineages can cause foodborne infections (GAVA et al, 2008;ALDSWORTH et al, 2015) Costa et al 2017found similar results for coliforms at 45 °C, with total absence of thermotolerant coliforms in samples of sliced ham marketed in Maceió, AL, Brazil. Fachinello; Casaril (2013) evaluated raw and cooked sliced hams marketed in Francisco Beltrão, PR, Brazil, and found all samples within the recommended standards, as well as Los et al (2014), who evaluated quality parameters of the cooked ham sold in the Brazilian market.…”

Section: Resultsmentioning

confidence: 99%

Microbiological characterization of vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, Brazil

et al. 2019

View full text Add to dashboard Cite

Article history The consumption of turkey ham has been increasing considerably. This product can be marketed sliced, and thus, it is subjected to intense manipulation and presents a high microbial load, which compromises its quality and safety. The objective of this study was to characterize microbiologically vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, state of Rio Grande do Norte, Brazil. The analyses consisted of mold and yeast, viable aerobic mesophilic microorganism, and coagulase positive Staphylococcus counts, determination of the most probable number of total coliforms and thermotolerant coliforms, and presence of Salmonella spp. Turkey hams present high microbiological counts regardless of their packaging, but conformity for coliforms at 45 °C. Some samples had low quality, denoting that a greater care in the manipulation and conservation of this product is necessary to ensure the safety and absence of risks of this product to public health.

show abstract

“…Meat brining was proceeded at different temperatures and times for three samples in Table 4, then dried, smoked, and cooked these samples with the same mode, then the finished product was evaluated for the following criteria: physicochemical, microbiological, and organoleptic; therefore, the results are shown in Tables 4, Table 5, Figures 1, and Figure 2 as follows [3][4]. The results showed that the pH of sample 1 decreased slightly because the meat was brought at a high temperature of 26 -30°C, causing the fermentation process to make the meat sour with PH 5.9.…”

Section: Studying the Process Of Meat Brining And Heat Treatment 321 ...mentioning

confidence: 99%

Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety

Phan Thanh,

Trương Nguyệt

2023

VJFC

View full text Add to dashboard Cite

Salted and smoked pork leg products (Ham) have become prevalent in the world for a long time. Although these foods have appeared in Vietnam for a few years, consumers warmly received them due to their tasty specificity. The quality of this product group is affected by several technological factors, including the composition of salty solution and additives, the technique of bringing meat, the heat treatment process (drying, smoking, steaming), and storage conditions. Therefore, the research of production technology to ensure food safety and hygiene are essential. Furthermore, level 2 orthogonal experimental matrix and optimization of technological factors have been applied for the best product quality. The study provides a perfect example of the production technology of bringing and drying meat products to ensure food hygiene and safety for consumers, contributing to promoting the domestic meat processing industry to develop in the direction of industrialization, safety, and integration.

show abstract

Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics

Cited by 7 publications

References 22 publications

Assessing the use of frozen pork meat in the manufacture of cooked ham

Assessing the use of frozen pork meat in the manufacture of cooked ham

Microbiological characterization of vacuum-packed and conventionally packed sliced turkey hams marketed in Mossoró, Brazil

Research on production technology of smoked-dried salted pork leg meat to ensure food hygiene and safety

Contact Info

Product

Resources

About