Related Experiment Video
Updated: Mar 17, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
11.1K
Recent advances in cured raw ham manufacture
Ramona Bosse Née Danz1, Anne Müller2, Monika Gibis1
1a Department of Food Physics and Meat Science , Institute of Food Science and Biotechnology, University of Hohenheim , Stuttgart , Germany.
Critical Reviews in Food Science and Nutrition
|July 30, 2016
Summary
This review details advancements in cured raw ham production, focusing on technologies to speed up processing and enhance quality and safety. It covers innovative pretreatment, curing, drying, and postprocessing methods for European protected products.
Area of Science:
- Food Science and Technology
- Meat Science
- Biotechnology
Background:
- Cured raw hams are popular meat products with increasing global consumption and trade.
- There is a growing need for advanced technologies to accelerate production and improve the quality and safety of cured raw hams.
Purpose of the Study:
- To provide an overview of European protected cured raw ham production.
- To review traditional methods and recent technological advancements in cured raw ham processing.
Main Methods:
- The review covers traditional and novel techniques for pretreatment, curing/salting, drying/ripening, and postprocessing.
- It also examines the application and effects of protective and starter cultures (molds, yeasts, staphylococci, lactic acid bacteria).
Main Results:
- Various innovative technologies are presented, including ultrasound, pulsed electric fields, high hydrostatic pressure, and modified atmosphere packaging.
- The review highlights the impact of these technologies on accelerating production, enhancing quality attributes, and ensuring safety.
Conclusions:
- Technological advancements offer significant potential to optimize cured raw ham production processes.
- The application of novel techniques and cultures can improve product quality, safety, and market competitiveness.
Related Concept Videos
01:25Accelerated Curing of Concrete
541
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...
541
01:26Curing Methods
359
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...
359