Effect of high pressure processing temperature on dry-cured hams with different textural characteristics

Area of Science:

• Food Science
• Meat Technology
• Food Processing

Background:

• High pressure processing (HPP) is utilized to ensure microbial safety and extend the shelf-life of dry-cured hams.
• HPP significantly impacts meat texture, with effects potentially varying based on initial ham characteristics.
• Understanding these textural modifications is crucial for maintaining product quality.

Purpose of the Study:

• To investigate the effects of high pressure processing (HPP) on the texture, color, and color stability of dry-cured hams.
• To evaluate how different initial textural properties (pasty vs. non-pasty) influence HPP-induced changes.
• To determine the optimal HPP temperature for preserving desirable textural attributes in dry-cured hams.

Main Methods:

• Dry-cured ham samples were subjected to high pressure processing (HPP) at 600 MPa for 6 minutes.
• Experiments were conducted at three different temperatures: 7°C, 20°C, and 35°C.
• Samples were categorized into groups based on initial textural characteristics: no pastiness, medium pastiness, and high pastiness.

Main Results:

• HPP increased hardness (F₀) and lightness (L*) while decreasing softness/pastiness (Y₂, Y₉₀) and redness (a*) across all tested temperatures.
• The increase in hardness and lightness was more significant in non-pasty ham samples.
• High-temperature HPP (35°C) effectively reduced pastiness in soft hams, but could negatively impact the texture of non-pasty hams.

Conclusions:

• The impact of high pressure processing on dry-cured ham texture is dependent on the initial textural properties of the ham.
• Processing temperature plays a critical role, with higher temperatures potentially beneficial for reducing pastiness in softer hams.
• Careful consideration of initial ham texture is necessary to optimize HPP parameters and avoid undesirable textural changes.