Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

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

“…The lipid content may have been negatively correlated to the a* parameter (ρ = -0.93, p <0.001). These results were similar to those found by Tomović et al (2013) when evaluating cooked hams with 20% injection. These authors found a positive correlation between L* and lipids (r = 0.49, p <0.05) and a negative correlation between a* and lipids (r = -0.58, p <0.05) by Pearson's analysis, confirming that increasing the lipid content increases the lightness of the product, but the characteristic pink color, which is derived from myoglobin, decreases.…”

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

“…The pH values were similar to those reported by Tomovic et al (2013) from 6.20 to 6.25 for cooked ham with 20% injection. Li et al (2011) found a mean pH of 6.24 for ham tumbled for 6 hours, which was similar to the tumbling time of our study.…”

“…Casiraghi et al (2007) found values of moisture content of 66.1, 68.6 and 70.6 g/100 g for ham with brine injections of 25, 30 and 35%, respectively. The protein contents ranged from 18.11 to 18.69 g/100 g, which were similar to the values reported by Casiraghi et al (2007) for cooked ham with 25% injection, and by Tomovic et al (2013) for ham with 20% injection.…”

Response surface methodology analysis of rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams

“…Mean pH values ranged from 5.48 to 5.95, with 84% of the muscles showing values !5.6 which is considered ideal for processing and sensory characteristics (Tomovi c et al, 2013). Brine pH was positively correlated with the addition of STPP (r ¼ 0.838, p < 0.001) and negatively with FOS inclusion (r ¼ À0.420, p ¼ 0.036).…”