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Accelerated Processing of Boneless Hams to Dry-Cured State
N G Marriott1, J B Tracy1, R F Kelly1
1Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.
Abstract:
Three different cure mixtures were applied at the rate of 5% of the weight of fresh boneless hams before tumbling at 21°C for 3 h continuously at 22 rpm. The hams were held 12 h at 4.4°C for salt (NaCl) equalization, smoked for 4 h, cooked to an internal temperature of 71°C and aged for 14 d. Sensory evaluations were made and residual salt, moisture and nitrite (NO2-) were determined. Panel scores were similar for all treatments that were tumbled. Percentage salt and moisture were similar for the three treatments but the control (non-tumbled) had the lowest concentration of NaCl and NO2-. Residual NO2- levels for hams treated with 0.1 or 0.2% sodium nitrite (NaNO2) were not different (P>0.05). The highest NO2- level was detected in hams cured with nitric oxide.
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