Creatine and creatinine evolution during the processing of dry-cured ham.

Area of Science:

• Food Science
• Biochemistry
• Meat Science

Background:

• Dry-curing ham involves complex biochemical processes influenced by processing conditions.
• Creatine and creatinine are key metabolites in muscle tissue, and their dynamics during curing are not fully understood.

Purpose of the Study:

• To investigate the impact of dry-curing processing on creatine and creatinine concentrations and the creatinine/creatine ratio in ham.
• To evaluate the influence of different salt mixtures and processing times on these metabolites.

Main Methods:

• Dry-cured ham samples were prepared using three distinct salt mixtures.
• Samples were analyzed at various post-salting times (20, 50, 80 days) and ripening stages (7, 9, 11 months).
• Stability was further tested under extreme temperature and time conditions and in commercial hams with over 12 months of processing.

Main Results:

• No significant differences in creatine and creatinine levels were found between the different salt mixtures used.
• Significant variations were observed based on post-salting duration and ripening time.
• Creatine and creatinine concentrations stabilized after the ripening period was achieved.

Conclusions:

• Salt composition does not significantly impact creatine and creatinine levels during dry-curing.
• Ripening time is a critical factor influencing creatine and creatinine dynamics in dry-cured ham.
• Creatine and creatinine are stable metabolites in mature dry-cured ham.