Related Experiment Video
Updated: May 27, 2026
09:07
The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
Published on: March 14, 2018
Accelerated production of dry cured hams
N G Marriott1, P P Graham, C K Shaffer
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA.
Meat Science
|November 8, 2011
Summary
The double tumble-rest-tumble (TRT) method for curing pork legs reduced color fading during cooking compared to a single tumble. Increased curing time led to greater moisture loss and salt content in cured hams.
Area of Science:
- Food Science
- Meat Science
- Food Processing
Background:
- Curing is a critical process in meat preservation and flavor development.
- Optimizing curing methods is essential for maintaining meat quality attributes such as color and texture.
- Understanding the impact of processing time and technique on cured meat characteristics is vital for the industry.
Purpose of the Study:
- To evaluate the effect of a double tumble-rest-tumble (TRT) curing method versus a single tumble (T) on pork leg quality.
- To determine the influence of extended curing duration on moisture, salt content, and color stability.
- To assess the impact of different curing protocols on sensory attributes and chemical composition of cured pork legs.
Main Methods:
- Two studies (A and B) involving vacuum tumbling of pork legs with cure adjuncts.
- Study A: Compared T (30 min) vs. TRT (30 min tumble, 30 min rest, 30 min tumble) on 20 legs.
- Study B: Utilized TRT on 18 boned legs cured for 40, 56, and 70 days.
- Evaluations included color, taste, moisture, salt, nitrate, and nitrite content at various time points.
Main Results:
- TRT samples in Study A showed significantly less color fading during cooking at 40 days (P < 0.05).
- No significant differences in uncooked ham color were observed between T and TRT methods.
- Increased curing time in Study A led to higher moisture loss and salt content.
- Extended cure duration in Study B improved color retention during cooking.
Conclusions:
- The TRT curing method offers improved color stability during the cooking of pork legs.
- Longer curing times contribute to increased moisture loss and salt penetration in cured pork.
- Processing time and technique significantly influence the quality and stability of cured meat products.
Related Concept Videos
01:25Accelerated Curing of Concrete
Accelerating concrete curing is achieved by applying heat and additional moisture. This process accelerates the hydration of the cement, resulting in an earlier strength gain in the concrete. Steam curing is a method wherein the concrete products are either transported through a chamber on a conveyor belt or encased in plastic, allowing steam at atmospheric pressure to circulate freely around them. This process begins with a phase of moist curing that typically lasts between 3 to 5 hours, after...
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:26Curing Methods
Concrete members with a small surface-to-volume ratio are cured by oiling and moistening the forms before casting the concrete member. These forms can be left in place for a prolonged period to prevent moisture loss, and can be wetted if made of a material suitable for wetting. If the forms are removed early, the concrete member is moistened and covered with polythene sheets to maintain moisture. For large horizontal concrete surfaces exposed to dry weather, a temporary covering is suspended...
01:27Principles of Food Preservation
Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...
01:27Production of Antibiotics
Penicillin, one of the earliest and most widely used antibiotics, is produced industrially by the filamentous fungus Penicillium chrysogenum. Large stirred-tank bioreactors ranging from tens to hundreds of thousands of liters maintain tightly controlled temperature, pH, and dissolved oxygen conditions to support fungal metabolism and maximize antibiotic yield. Penicillin is a secondary metabolite, synthesized primarily during the stationary growth phase, which requires a carefully managed...
01:20Curing of Concrete
The hydration of cement takes place within the water-filled capillary pores. However, environmental elements can disrupt this process by evaporating water from the concrete surfaces. Sealed concrete with a water-cement ratio below 0.5 experiences self-desiccation, leading to water loss. The water loss in concrete is mitigated by curing. This technique involves keeping the concrete saturated to maintain the necessary temperature and moisture conditions, to optimally fill the spaces in the cement...