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Processing of dry-cured ham in a reduced-oxygen atmosphere: effects on physicochemical and microbiological parameters

F Sánchez-Molinero1, J A García-Regueiro, J Arnau

  • 1IRTA, Finca Camps i Armet s/n, E-17121 Monells (Girona), Spain.

Meat Science
|April 9, 2010
PubMed

Insights

Reduced-oxygen atmosphere (ROA) processing of dry-cured ham improves color and proteolysis while reducing cholesterol oxides. Combining ROA with low relative humidity (RH) effectively inhibits microbial growth and prevents mite infestation.

Area of Science:

  • Food Science
  • Microbiology
  • Meat Science

Background:

  • Dry-cured ham production is susceptible to microbial spoilage and mite infestation.
  • Traditional processing methods may not fully control these issues.
  • Optimizing processing conditions is crucial for product quality and safety.

Purpose of the Study:

  • To investigate the impact of reduced-oxygen atmosphere (ROA) on dry-cured ham quality.
  • To assess the effects of ROA on microbiological and physico-chemical parameters.
  • To evaluate ROA's efficacy in preventing mite growth.

Main Methods:

  • Two experiments were conducted using dry-cured hams processed under ROA and in ambient air.
  • Hams were processed for varying durations (214-289 days) under different conditions (ROA, air, combined).
  • Microbiological and physico-chemical analyses were performed on the final products.

Main Results:

  • ROA processing significantly increased the L* color parameter and proteolysis index in subcutaneous fat.
  • ROA decreased the b* color parameter and cholesterol oxide concentration.
  • Combined ROA and low relative humidity (RH) significantly retarded microbial growth and prevented mite infestation.

Conclusions:

  • Reduced-oxygen atmosphere processing positively influences key quality attributes of dry-cured ham.
  • The combination of ROA and low RH offers a promising strategy for microbial control and mite prevention.
  • This approach can enhance the safety and quality of dry-cured ham products.

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