K-lactate and high pressure effects on the safety and quality of restructured hams

The use of K-lactate in combination with new elaboration procedures and high pressure (HP) treatments may help to produce safe, salt-reduced restructured dry-cured ham with no sensory defects. The effect of K-lactate addition on the microbiota of restructured hams manufactured with a reduced salt content was evaluated after the resting period (16% weight loss) and at two drying levels (40% and 50% weight loss). Additionally, the effect of high pressure (HP) on the microbiota and sensory characteristics of hams at 50% weight loss was evaluated. K-lactate reduced a(w) and microbiota of processed hams, mainly in the inner parts, and had no effect on color or sensory parameters. HP treatment at 600 MPa provided an additional reduction in the microbiological counts, increased pink color, brightness, hardness and saltiness and reduced pastiness and adhesiveness.