Shelf Life of Sliced Dry-Cured Ham Packaged Under Vacuum

Abstract

Dry-cured ham slices were stored under vacuum at 12 and 18C 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 APPLICATIONSDry-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.

Partial Characterization of the Impact of Saffron on the Sensory and Physicochemical Quality Traits of Dry-Cured Ham

“…The decline in this parameter is in agreement with the findings of a previous study [ 41 ] on the effect of storage under vacuum conditions for 8 months on dry-cured ham quality. In contrast, another study [ 39 ] on the shelf life of sliced dry-cured ham packaged under vacuum with analysis performed in the same storage period as the present study reported an increase in pH during storage time. This increase has been associated with the release of amino acids and other basic compounds during the dry-maturation stage [ 42 ].…”

“…The pH values found in our study were similar to those reported in previous studies [ 39 , 40 ] in dry ham after a similar storage time. The decline in this parameter is in agreement with the findings of a previous study [ 41 ] on the effect of storage under vacuum conditions for 8 months on dry-cured ham quality.…”

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

“…At 4 °C, significant differences between measurements were observed on the 56 th day, whereas for samples stored at 20 °C, the first significant changes were observed on the 14 th day. The trend towards growing L * values during storage is similar to those detected by Piras et al [51] in dry-cured ham slices. Redness (a * value) is used as an indicator of colour stability in meat products [24].…”

Effect of rosemary addition on the sensorial and physicochemical qualities of dry-cured ham slices. Measurement of camphor transfer

“…The slightly increase in the pH values of control group during the storage period is in agreement with the findings of [41] in stored sliced dry-cured ham for 63 days. It is also in accordance with [42] in dry-cured beef.…”